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
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 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.