Meatloaf with Mushroom gravy

When we decide to have meatloaf for supper, I didn’t know what to use to go with it. Normally I Top it with a ketchup mustard mix.  This time I decided to top it with a gravey made in the same pan as the meatloaf was cooked to get the extra flavor.


1.     1 pound of lean ground beef,
2.     ¼ cup of breadcrumbs,
3.     2 large eggs,
4.     ¼ cups of cream,
5.     ½ an large onion (finely chopped),
6.     3 cloves of garic
7.     ¼ cups of grated Parmesan cheese, and
8.     Salt and pepper to taste.

1.     3 cups of beef stock,
2.     1 package of beef flavour,
3.     ½ a large onion (finely chopped),
4.     22 oz of chopped mushrooms;
5.     ¼ cup of unsalted butter;
6.     ¼ cups of flour, and
7.     Salt and pepper to taste.


In a medium bowl, add the breadcrumbs the eggs and the cream together. Whisk to combine and let sit at room temperature for 20 minutes.  Take the ground beef out of the fridge and let’s stand next to the bowl for 20 minutes to warm up. In the meantime, it’s a good time to chop your garlic and onions so they are ready to mix in with the mixture. Once the beef is warmed up a little bit and the bread has a chance to absorb the moisture; take the onions and garlic combined them with the breadcrumbs. Add in the ground beef and combine with your hands, shaping into a bread loaf shape.  Cover and let stand a few minutes.

Place in an oiled open pan, I like a cast iron skillet for this.  Then place in the preheated 400F oven.  Let cook for 30 min, or until the internal temperature reaches 165F (cooking time will vary by shape).  Once cooked take the meatloaf out and lay on a great rack to rest. Place the skillet on a burner set to medium. Add the butter to the mix and stir, cooking until the colour is slightly turning brown and shimmer in colour.  Then add the onions and mushrooms and cook until the onions are translucent, and the mushrooms have shed most of the moisture. At this point add the flour and whisk together.  Let the flour cook, until the flour smell has dissipated. Slowly add the beef stock slowly, and whisking it together, allowing for it to come to a boil as soon as it added. Once the whole mixture is boiling, whisk until thickened.

Have you tried this recipe?  What do you think?  Please comment how it came out.


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