Shelly's Recipe

MEATLOAF WITH MUSHROOM GRAVY

Category: Meatloaf

1 lbs ground beef 80% lean
4 oz ground veal
4 oz ground pork (Note: A meatloaf variety pack of beef pork and veal may be used.)
2 large eggs, at room temperature
3/4 cup milk
1/2 cup oatmeal
1/2 cup canned peeled tomatoes, drained and roughly chopped
1/3 cup finely diced celery
1/2 cup finely diced onion
1 clove garlic, minced
1 tbsp dried basil
1 tbsp dried thyme
1 tbsp dried oregano
1 tsp coarse salt
1 tsp freshly ground black pepper
Mushroom Gravy (recipe follows)

Preheat the oven to 425.

In a large bowl thoroughly combine the beef, pork, and veal.

In a separate bowl, beat the eggs, and then stir in the milk and oats. Pour the egg mixture into the meat mixture and combine thoroughly. Add the remaining ingredients and combine again until fully incorporated. Form into a loaf in a roasting pan.

Bake for 45 to 50 minutes. Remove to a platter and keep warm while making the mushroom gravy. (Note: Be sure to reserve 1/2 cup drippings for the gravy.) Serves 4

Mushroom Gravy
1 1/2 cups water
1/2 cup drippings from the meatloaf (Had no drippings so used butter)
1/4 cup flour
4 large button mushrooms, thinly sliced
Coarse salt and freshly ground black pepper to taste
(1 beef bouillon cube)

Pour the water into the meatloaf's roasting pan and stir and scrape with a wooden spoon or whisk to loosen the browned bits at the bottom.

Pour the reserved meatloaf drippings into a 2-quart saucepan and warm over medium heat. Gradually stir in the flour until smooth. Add the sliced mushrooms and cook, stirring constantly, until mixture is slightly browned, 4 to 5 minutes.

Slowly stir in the liquid from the roasting pan and cook, stirring, until thickened. Season with salt and pepper to taste.