Mushroom Meatloaf with Mushroom Gravy
Mushroom Blendability Recipes Courtesy of the Culinary Institute of America and the Mushroom Council.
Yield: 1 loaf serves 8 portions
1 pound mushrooms, button finely chopped
1 pound ground meat (turkey, chicken, pork or beef)
1 teaspoon minced fresh thyme
1 tablespoon minced fresh Italian parsley
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 tablespoon, fresh garlic minced fine
1 cup fresh bread crumbs
½ cup whole milk
2 eggs, lightly beaten
2 teaspoons kosher salt
½ teaspoon black pepper
¼ cup milk
2 tablespoons cornstarch
3 tablespoons flour
3 tablespoons unsalted Butter
½ cup Beef stock
1.5 pounds crimini mushrooms, sliced
1/3 cup onion, diced
2 teaspoons Worcestershire sauce
Preheat oven to 350 degrees F.
In a large bowl, add the meat, mushroom, and the remaining 10 ingredients. Mix until well combined
Place mixture into 7 x 5-inch loaf baking pan or shape into a free form loaf and place on a parchment lined sheet pan. Place in preheated oven and Bake for 45 minutes.
In a small bowl, combine milk and cornstarch; set aside.
In a large skillet, melt butter over high heat. Add the mushrooms and onions; cook and stir over moderate heat until the mushrooms are golden, about 10 minutes.
Add the flour and stir to coat, cook for 5 minutes. Stir in beef broth and bring to a simmer and add Worcestershire sauce.
Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.
Taste for seasoning and adjust to taste with salt and pepper.
To serve: Slice the meatloaf and top with mushroom sauce.