Recipes on a Budget

"Affordable Recipes for All"

Mushroom Meatloaf with Mushroom Gravy

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2 Tbsp olive oil
1-1/2 lbs crimini (baby bella) mushrooms, sliced
1-1/2 cups chopped onions
1-1/2 cups chopped celery
1-1/4 cups chopped shallots
6 ea garlic cloves, chopped
1 Tbsp chopped fresh thyme
1 cup dry red wine
6 cups low-salt beef broth
2 Tbsp (1/4 stick) butter, room temperature
1 Tbsp all-purpose flour
1/4 cup heavy whipping cream
2 Tbsp olive oil
2-1/2 cups thinly sliced leeks (white and pale green parts only; 2 to 3 large)
8 o thinly sliced crimini (baby bella) mushrooms (about 3 cups)
6 ea large garlic cloves, chopped
2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 tsp salt
1 tsp freshly ground pepper
2 ea large eggs, beaten to blend
1/2 cup crushed crackers (such as Ritz)
2 lbs ground beef (20% fat)
2 Tbsp heavy whipping cream



Heat oil in heavy large pot over medium-high heat.  Add mushrooms, onion, celery, shallots, garlic, and thyme.  Sauté until vegetables are soft, about 18 minutes.  Add wine and boil until reduced to glaze, about 5 minutes.  Add broth.  Boil until mixture is reduced to 4 cups, about 25 minutes.

Blend butter and flour in small bowl to smooth paste.  Whisk cream and flour paste into gravy.  Simmer until thick, stirring often, about 5 minutes.  Season gravy with salt and pepper.  DO AHEAD:  Can be made 1 day ahead.  Cool, cover, and chill.  Rewarm before using.


Preheat oven to 350 degrees Fahrenheit.  Heat oil in large skillet over medium-high heat.  Add leeks, mushrooms, and garlic.  Sauté until soft, about 10 minutes; scrape into processor.  Add mustard, Worcestershire sauce, salt, and pepper.  Blend until coarsely chopped; transfer to large bowl and cool.

Mix eggs an cracker crumbs into vegetables, then beef and cream.  Transfer to 9 x 5 x 3-inch loaf pan.  Bake meatloaf until thermometer inserted into center registers 160 degrees Fahrenheit, 1-1/4 to 1-1/2 hours.  Let meatloaf rest 15 minutes; turn into platter.  Serve with gravy.


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09/21/2011 - Posted by | Beef

1 Comment »

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    Comment by Dana Artuso | 02/19/2012

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