Meatloaf with Mushroom Gravy

By Bearbuddy45

Ingredients

• 1 c. water
• 1/4 oz. dried porcini mushrooms, rinsed
• 16 square saltines
• 10 oz. white mushrooms, trimmed
• 1 tbsp. vegetable oil
• 1 onion, chopped fin
• salt and pepper, to taste
• 4 cloves garlic, minced
• 1 lb. ground pork
• 2 large eggs
• 1 tbsp. plus 3/4 tsp. Worcestershire sauce
• 1 lb. lean ground beef
• 3/4 tsp. minced fresh thyme
• 1/4 c. all purpose flour
• 2 1/2 c. low sodium chicken broth

Details

Servings 6
Adapted from cookscountry.com

Preparation

Step 1

Adjust oven rack to middle position and pre-heat to 375 degrees. Microwave water and porcini mushrooms in covered bowl until steaming, about 1 minute. Let sit until softened, about 20 minutes. Remove porcini from bowl with fork and mince. Strain porcini liquid through fine mesh strainer lined with coffee filter; reserve 3/4 c.

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

Heat oil in 12" nonstick, oven-safe skillet over medium heat until shimmering. Add onion and cook until browned, 6-8 minutes. Add processed white mushrooms and 1/4 tsp. salt. 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.

Add pork, eggs, 1 tbsp. Worcestershire, 1 tsp. salt, 3/4 tsp. pepper and 1/4 c. reserved porcini liquid to cooled white mushroom-salting mixture. Knead gently until mostly combined. Add beef and knead until well combined. Transfer meat mixture to now empty and shape into 10x6" loaf. Bake until meatloaf registers 160 degrees, 45-55 minutes. Transfer meatloaf to carving board using spatula and tent loosely with aluminum foil.

Thinly slice remaining white mushrooms. Discard any solids in skillet and pour off all but 2 tbsp. fat (should you not have enough fat in pan, use butter or olive oil to compensate). Heat fat over medium high heat until shimmering. Add sliced white mushrooms and minced porcini mushrooms and cook, stirring occasionally, until deep golden brown, 6-8 minutes. Stir in thyme and 1/4 tsp. salt. Cook until fragrant, about 30 seconds. Add flour and cook, stirring frequently, until golden, about 2 minutes. Slowly whisk in broth, remaining 1/2 c. reserved liquid and remaining 3/4 tsp. Worcestershire, scraping up any browned bits and bring to a boil. Reduce heat to medium and simmer, whisking occasionally, until thickened 10-15 minutes. Season with salt and pepper, to taste. Slice meatloaf and serve with mushroom gravy.