Meatloaf Mushroom Gravy (Cooks Country)
- 1/4 oz., rinsed, hydrated Dried porcini mushrooms in 1 cup water
- 10 ozs. button mushrooms, divided (5 ozs. ea.)
- 1 minced onion
- 4 cloves minced garlic
- 1 tbs worcestershire
- 1 tsp salt
- 3/4 tsp black pepper
- 2 eggs
- 1 lb. pork
- 1 lb (86%) lean ground beef
- 3/4 tsp. minced, fresh thyme
- 1/4 cup flour
- 2 1/2 cups low sodium chicken broth
- 1/2 cup porcini liquid
- 3/4 tsp worcestershire
Adapted from foo
Steep porcinis in microwave for 1 minute; process 16 saltine crackers in food processor for about 30 secs. tip fine crumbs form; then pulse 5 ozs. button mushrooms for about 8-10 pulses;
Saute onion in oil until brown and softened (about 8 minutes); add pulsed mushrooms and sauté; add minced garlic; and add to processed saltines.
Cool mixture for 15 mins. Drain off liquid from porcinis with strainer and coffee filter. Save liquid and add 1/4 cup of liquid to cracker crumbs and softened sauté mixture. Add worcestershire, salt, pepper, eggs; and stir. Add pork, and beef and mix with hands to combine. Shape into oval loaf into skillet about 10 inches long by 6 inches wide.
Bake at 375 degrees for about 45 minutes. (160 degrees internal temp.)
Take out meatloaf and tent with tin foil to rest.
Clean up schmutz in pan and use remaining grease to sauté balance of sliced button mushrooms; add balance of porcinis, minced. Cook for about 6 minutes, then add salt and minced fresh thyme. Add flour. Cook for 1 or 2 minutes. Add chicken broth and porcini liquid and worcestershire. Cook for 10 or 15 minutes tip it forms a gravy.
Slice meatloaf and served with gravy on top.