Meatloaf with Mushroom Gravy



This had great taste but it was a bit dry – I think I really need to watch the timing on this and not overcook it.


1 1/2 lb. ground beef

1 pkg. sliced cremini mushrooms

Dried oregano

Fresh thyme

1 c. chopped onions

4 cloves of garlic, minced

1/4 cup white wine

1/2 c. bread crumbs

1/3 c. ketchup or tomato sauce

1 T. Dijon mustard

1 egg

1 cup chicken broth

1 T. flour


Preheat the oven to 350.

Saute the mushrooms in some olive oil for about 5 minutes. Add the onions, garlic, oregano and thyme. Cook for another 5 minutes. Add the wine and cook until the liquid has almost all evaporated.

Chop half the mushrooms and add them into a bowl. Add in the beef, egg, breadcrumbs, ketchup and mustard. Season with salt and pepper. Mix it with your hands until it’s all combined.

Grease a loaf pan. Add the meat mixture and place it in the oven for about 35 minutes.

While the meatloaf is cooking, add the broth to the mushrooms in a pan. Make a slurry with the flour and a little water and add that to the pan, too. Cook on low until the liquid is thickened.

When the meatloaf is done, cool it for about 5 minutes. Cut some slices and place the mushroom gravy on top.


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