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Ingredients
- Sour cream sauce:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 cup chopped mushrooms
- 1 1/2 pounds ground beef
- 2 eggs, lightly beaten
- 1 cup bread crumbs
- 1/4 cup lowfat sour cream
- 1 teaspoon dill
- 1 teaspoon salt
- 1 tablespoon worcestershire sauce
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 1/2 cup sliced mushrooms
- 2 tablespoons flour
- 1/4 cup white wine
- 1/2 teaspoon tomato paste
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon dill
- 1/2 cup lowfat half and half, at room temperature
- 1/2 cup light sour cream, at room temperature
Details
Servings 6
Preparation
Step 1
1. Heat oven to 350.
2. Saute garlic, celery, and onion in butter and olive oil until onion is translucent. Remove from skillet and set aside to cool.
3. In the same pan, saute mushrooms until they begin to brown, about 2 minutes. Remove and set aside to cool.
4. Combine all remaining meatloaf ingredients in a bowl. Add veggies and mix well.
5. Place in sprayed loaf pan and bake 1 hour or until done.
6. Perpare sauce. Saute mushrooms in butter until they begin to brown. Add flour and cook, stirring, 3 minutes. Add wine-pepper and simmer 8-10 minutes.
7. Remove from heat. Add half and half and sour cream, correct to taste.
8. Let meatloaf sit 10 minutes out of the oven. Serve with sauce on egg noodles.
Notes: I used less butter and oil for both the loaf and the sauce. I also sauteed the mushrooms with the onion/garlic/celery instead of in two steps. Meatloaf was great; sauce was eh. I'd try another sauce, as I do think having a sauce enhanced it. A repeat for sure.
Very good. Sauce didn't add much. Served with noodles. Mashed potatoes would be better.
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