2 slices soft white sandwich bread 1 cup whole milk 2 tablespoons unsalted butter 1/2 cup finely chopped onion 1/4 cup finely chopped carrot 1/4 cup finely chopped celery 2 cloves garlic, minced 1 tablespoon coarse sea salt 1 teaspoon freshly ground black pepper 1/2 teaspoon dried red pepper flakes 2 large eggs 1/4 cup ketchup 1/4 cup Dijon mustard 2 pounds ground beef 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh basil 1 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh rosemary ***Mushroom Gravy*** 2 tablespoons unsalted butter 1/2 medium yellow onion, diced 1/2 pound white button mushrooms, rinsed, patted dry and thinly sliced 2 tablespoons all-purpose flour 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 2 cups veal stock or chicken stock
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 the terrine pan with the meat mixture. Place the terrine 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.
593 calories, 43 grams fat, 17 grams carbohydrates, 33 grams proteinper serving. This recipe is low in carbs.
Don't let the long list of ingredients and directions scare you off. We're here to tell you that it's worth it. This is one of the best meatloaf recipes we've ever had. Yes, it was a bit more effort that other recipes but it paid off. The texture was moist and every bite was flavorful. The mushroom gravy was a nice light consistency (the word gravy sounds more gelatinous than this sauce actually was). The "gravy" calls for veal or chicken stock. Veal is richer than chicken stock, and stock is richer than broth. So if you use chicken BROTH (like we did) you can make the sauce a little richer by adding a beef bouillon cube. Or if more mild is what you want, then go ahead and just use the broth as the sauce will still have plenty of flavor.
Jan 19, 2013
I have been looking for a good mushroom gravy meatloaf, and I really with I would have liked this one better. The flavor was okay, but nothing to write home about. The worst part was the salt. It was so salty I couldn't even finish eating my first helping. Normally, I like to add a touch of salt to recipes and taste it afterward before adding more, but with raw meatloaf this isn't exactly possible, so I just threw in what the recipe called for. If I were to make this again I would only add 1/4 tsp. of salt or completely eliminate it altogether.
Sep 27, 2010
I also thought this recipe was delicious! Even though it's all beef, the flavor is immense. The combination of condiments, herbs, and vegetables create a great texture and flavor. I had company over and was nervous about trying a new recipe...I shouldn't have been. It was such a hit !!