- 8
- 20 mins
- 110 mins
Ingredients
- For The Mushroom Gravy:
- 2 tablespoons olive oil
- 6 ounces mushrooms, sliced
- 4 ounces shiitake mushrooms, sliced
- 4 ounces portabello mushrooms, sliced
- 2 cups veal or beef stock
- 2 cups chicken stock
- 1/4 cup King Arthur flour
- 1/4 cup water
- salt and pepper to taste
- For The Meatloaf:
- 1 1/2 tablespoon butter
- 1 onion, diced
- 1 stalk celery, diced
- 2 tablespoons diced garlic
- 3/4 pound white bread slices, crust removed
- 1/2 cup milk
- 3 eggs, lightly beaten
- 1 tablespoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon dried basil
- 4 1/2 pounds ground beef
Preparation
Step 1
Preheat the oven to 350 degrees.
To Make The Gravy:
in a stockpot, heat the olive oil. Add the mushrooms and saute until they begin to soften. Add the two stocks and bring to a boil. Reduce to a simmer and cook for 20 minutes.
In a mixing bowl, ad the flour and the water and mix until the lumps disappear. Whisk the flour mixture into the simmering stock. Return to a slow boil and cook for 20 minutes. Season with salt and pepper.
In a large mixing bowl, combine the milk and the eggs. Soak the brad in the milk-egg mixture until absorbed.
Add the remaining ingredients to the mixing bowl. Mix well.
Pack the mixture into loaf pans. Bake at 350 degrees for 45-50 minutes, or until a meat thermometer, inserted into the center of the meatloaf, measures 160 degrees.
Serve with mashed potatoes and petite green peas.