When it comes to Meatloaf, I have always just “winged it,” throwing in whatever I had handy in the house that sounded good. Of course, I never measured anything either, so it always came out differently. Last week, when I had a hankering for Meatloaf, I figured I better create a recipe I could share on the blog. This recipe is the result of that effort.
I really don’t have much to say about making meatloaf, but I do have a couple of very short stories about it! Let’s start with my mom! Meatloaf was the very first thing she cooked after she and my father got married. She burnt it really bad! It must have been a bit traumatizing because every time we eat meatloaf even to this day, she retells that story! I hope my dad followed Shania Twain’s advice to men and said “hmmmmm I like it like that!” 😊.
Then there was the cat named Meatball! Meatball was my sister’s cat, and my little French Grandmother used to crack us up when she called for him. In her cute little French accent, she would stand at the door and call “Meatloaf!” “Meatloaf!” When we would remind her that his name is Meatball, she would throw her hands up and say, “eh Meatball, Meatloaf, what does it matter?” Fond memories for me!
I hope you enjoy this Meatloaf recipe, or “loaf of Meat,” as my daughters call it!
Meatloaf with Mushroom Gravy
- 2 Lbs Ground Beef, Veal, and Pork
- 2 Eggs
- 1/2 Cup Italian Seasoned Breadcrumbs
- 1/2 Cup Grated Parmigiano Cheese
- 1/3 Cup Onions, Diced.
- 3-4 Cloves Garlic, depending on size
- 2 Tbs Olive Oil or butter
- Splash Dry Red Wine
- 3 Tbs Beef Broth (I use the concentrate mixed with water, but any beef broth will do)
- 1 tsp Oregano
- 1 tsp Salt
- 1 tsp Black Pepper
- MUSHROOM GRAVY
- 16 oz Sliced Mushrooms
- 2 Tbs Oil or butter to saute the mushrooms
- 2 Tbs Butter for the Roux
- 2-3 Tbs Flour for the Roux
- 1/4 Cup Dry Red Wine
- 3 Cups Beef Broth (I saved some au jus from a chuck roast I had slow cooked. It yielded about 1 cup of broth, and I added an additional 2 cups from the concentrated beef broth mixed with water. The homemade au jus adds great flavor to the standard store-bought broth.)
- Salt and pepper to taste. Rosemary and thyme are good additions as well, although I did not add them to this gravy.
- Preheat the oven to 350'
- Heat Olive oil or butter in a skillet on medium heat, add the onions
- As the onions soften, add the garlic. I always add the garlic second because it can burn so quickly.
- Sprinkle salt and pepper on the onions and garlic as they soften and continue to saute until onions and garlic turn a nice golden color.
- In a large mixing bowl combine all of the ingredients. I like to add the salt, pepper, and oregano to the eggs then beat well so the seasonings get spread evenly throughout the meat mixture. Mix by hand or with heavy duty mixer.
- Form the meat mixture into a loaf in a baking dish.
- Bake on 350' for at least 1 hour or until the internal temperature in the middle of the meatloaf reaches 165'. Cooking times will vary from oven to oven, and also based on the size of the meatloaf.
- For the mushroom gravy: Heat olive oil or butter in a medium skillet, then add mushrooms.
- Saute the mushrooms until tender, about 8-10 minutes, seasoning with salt and pepper as they soften.
- Toward the end of cooking deglaze the pan with a splash or two of red wine. Continue to simmer for 2 minutes
- Prepare the roux. In a medium saucepan, melt the butter on medium-low heat. Be careful not to burn the butter.
- Slowly whisk in the flour 1 tablespoon at a time. The butter and flour will quickly thicken into your roux
- Slowly add warm beef broth to the roux, continuing to whisk to avoid clumping.
- Bring the gravy to a boil until it thickens.
- Reduce to a simmer and combine the thickened broth with the mushrooms and simmer on very low heat.
- Baste the meatloaf about 3 times while it is cooking.