Charlene's Recipe

Meatloaf with mushroom sauce

Category: Meat

Serves 6

Meatloaf:
2 lb ground lean beef
8 oz (3 cups) fresh white mushrooms; coarsely chopped
1 pkg (1.4 oz) dry vegetable soup mix
1/2 cup seasoned dry bread crumbs
1/2 cup milk
1 egg; lightly beaten
Preheat oven to 350 F. In a large bowl, combine beef, mushrooms, vegetable soup mix, bread crumbs, milk and egg until well combined.
Form into two loaves, 7x15-inches each. Place loaves in a shallow baking pan with rack. Bake for 45 minutes

Mushroom sauce:
1/4 cup milk
2 Tbsp cornstarch
2 Tbsp butter
8 oz (3 cups) fresh white mushrooms, sliced
1/3 cup chopped onion
1 can (14 oz) beef broth
In a small bowl, combine milk and cornstarch, set aside. In a large skillet, melt butter over high heat. Add mushrooms and onion, cook and stir over moderate heat until mushrooms are golden, about 10 minutes.
Stir in beef broth and 1/2 cup water; bring to a boil. Stir cornstarch mixture into mushroom mixture in skillet. Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.