Ingredients for Nana's Meatloaf With Wild Mushroom Gravy
- Ground Beef
- Egg
- Sweet Bell Pepper
- Onion
- Ketchup
- Mustard Seeds
- Thyme
- Salt And Pepper
- Peanut Oil
- Garlic Clove
- Shiitake Mushroom
- Portabella Mushroom
- Chanterelle Mushroom
- 1/2 teaspoon salt
- 1 teaspoon dried marjoram
- Beef
- Cracked Black Pepper
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How to Make Nana's Meatloaf With Wild Mushroom Gravy
- Preheat oven to 450°F (232°C).
- In a large bowl, thoroughly combine all meatloaf ingredients until well mixed.
- Transfer the meatloaf mixture to a greased 4x4x9 inch baking pan. Gently pack the mixture down.
- Bake for 50 minutes.
- While the meatloaf bakes, prepare the gravy: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
- Add 8 ounces of sliced wild mushrooms and 2 cloves of minced garlic. Season with 1/2 teaspoon of salt and cook until mushrooms are softened, about 5-7 minutes.
- Stir in 1 teaspoon of dried marjoram and remove from heat.
- Once the meatloaf is done, carefully remove it from the oven. Spoon off approximately 2 tablespoons of rendered fat from the pan and reserve.
- In a heavy-bottomed saucepan, whisk together the reserved meatloaf fat and 2 tablespoons of all-purpose flour to create a roux. Cook over medium-high heat, whisking constantly, until golden brown (about 2-3 minutes).
- Gradually whisk in 1 1/2 cups of beef broth, stirring constantly to prevent lumps. Bring to a simmer and cook until slightly thickened.
- Strain the gravy through a fine-mesh sieve into a clean saucepan. Discard solids.
- Return the strained gravy to the saucepan. Add the cooked mushrooms and simmer until the gravy has reached your desired consistency, about 5-7 minutes. Season with freshly ground black pepper to taste.
- Serve the meatloaf topped with the delicious wild mushroom gravy.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
48g
Fat
233g
Carbs
7g
