Meatloaf With Mushroom Gravy

Preheat the oven to 350 degrees F.

Cut the crust off the slices of bread. In a small bowl, soak the bread in the milk for 15 minutes, then drain and squeeze to remove excess liquid.

Melt the butter in a saucepan over medium-low heat. Add the onion, carrot, celery and garlic. Cook 10 minutes, or until the vegetables are soft. Remove from the heat and allow to cool.

Combine the sauteed vegetables with all the other ingredients in a large mixing bowl. Mix by hand until all the ingredients are well incorporated.

Fill a loaf or terrine pan with the meat mixture. Place the pan in a slightly larger baking pan to catch any dripping grease. Bake in the middle part of the preheated oven for 1 hour and 10 minutes.

Use a toothpick test to determine doneness: When the juice runs clear and the toothpick comes out clean, the meatloaf is ready. Serve with the mushroom gravy.

For Gravy: Melt the butter in a medium saucepan over medium heat. Add the onion and saute for 2 minutes, or until soft. Add the mushrooms and saute until golden brown, about 5 minutes. Add the flour and cook 1 to 2 minutes, stirring constantly.

Add the stock and allow to come to a boil. Add the salt and pepper, and continue to boil until thickened, 5 to 10 minutes. Adjust the seasoning and serve.