Meatloaf with Mushroom Gravy- Cook's Country Recipe

By SuzyHomemakerGoneBad

Though we would never fault the classic glazed loaf, a recipe for a rustic meatloaf with hearty mushroom gravy piqued our interest. We thought the crusty, deep brown exterior and accompanying rich, mushroom-studded gravy would make the perfect accompaniment to mashed potatoes on a cold night. Sliced button mushrooms provided texture for the gravy, while heady minced porcini delivered the earthy bang we were looking for. To boost the flavor (and moisture) of the meatloaf itself, we added sautéed processed button mushrooms and the porcini soaking liquid. Keeping convenience in mind, we baked the meatloaf in the skillet that we’d sautéed our processed mushrooms in, and once the loaf was resting, we used the same skillet (and meat drippings) to build our gravy.

Ingredients

• 1 cup water
• 1/4 ounce dried porcini mushrooms, rinsed
• 16 square or 18 round saltines
• 10 ounces white mushrooms, trimmed
• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• Salt and pepper
• 4 garlic cloves, minced
• 1 pound ground pork
• 2 large eggs
• 1 tablespoon plus 3/4 teaspoon Worcestershire sauce
• 1 pound 85 percent lean ground beef
• 3/4 teaspoon minced fresh thyme
• 1/4 cup all-purpose flour
• 2 1/2 cups low-sodium chicken broth

Details

Servings 6
Adapted from cookscountrytv.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 375 degrees. Microwave water and porcini mushrooms in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Remove porcini from bowl with fork and mince. Strain porcini liquid through fine-mesh strainer lined with coffee filter; reserve ¾ cup.

2. Process saltines in food processor until finely ground, about 30 seconds; transfer to large bowl. Pulse half of white mushrooms in processor until finely ground, 8 to 10 pulses.

3. Heat oil in 12-inch nonstick ovensafe skillet over medium-high heat until shimmering. Add onion and cook until browned, 6 to 8 minutes. Add processed white mushrooms and ¼ teaspoon salt and cook until liquid evaporates and mushrooms begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to bowl with saltines and let cool completely, about 15 minutes.

4. Add pork, eggs, 1 tablespoon Worcestershire, 1 teaspoon salt, ¾ teaspoon pepper, and ¼ cup reserved porcini liquid to cooled white mushroom– saltine mixture and knead gently until mostly combined. Add beef and knead until well combined. Transfer meat mixture to now-empty skillet and shape into 10 by 6-inch loaf. Bake until meatloaf registers 160 degrees, 45 to 55 minutes. Transfer meatloaf to carving board using spatula and tent loosely with aluminum foil.

5. Thinly slice remaining white mushrooms. Discard any solids in skillet and pour off all but 2 tablespoons fat. Heat fat over medium-high heat until shimmering. If you’re short the 2 tablespoons of meatloaf drippings needed to make the gravy, supplement them with melted butter or vegetable oil. Add sliced white mushrooms and minced porcini mushrooms and cook, stirring occasionally, until deep golden brown, 6 to 8 minutes. Stir in thyme and ¼ teaspoon salt and cook until fragrant, about 30 seconds. Add flour and cook, stirring frequently, until golden, about 2 minutes. Slowly whisk in broth, remaining ½ cup reserved porcini liquid, and remaining ¾ teaspoon Worcestershire, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer, whisking occasionally, until thickened, 10 to 15 minutes. Season with salt and pepper to taste. Slice meatloaf and serve with mushroom gravy.