Slow-Cooked Meatloaf with Mushroom Gravy Recipe

Description:

A glistening, dark brown meatloaf, its surface slightly cracked, sits proudly in the loaf pan. The aroma of herbs and savory meat fills the kitchen. The meatloaf is sliced to reveal a moist, tender interior. The accompanying mushroom gravy is a rich, deep brown, thick enough to cling to the meat but still pourable. Tiny specks of mushroom are visible throughout the glossy gravy. The overall visual effect is one of hearty comfort and delicious home-style cooking.

Ingredients:

• - 1.5 lbs ground beef (80/20 blend)
• - 1/2 lb ground pork
• - 1 large onion, finely chopped
• - 2 cloves garlic, minced
• - 1 cup breadcrumbs
• - 1/2 cup milk
• - 1 large egg, beaten
• - 1 tbsp Worcestershire sauce
• - 1 tsp dried thyme
• - 1 tsp dried oregano
• - 1/2 tsp salt
• - 1/4 tsp black pepper
• - 1 tbsp olive oil
• - 8 oz cremini mushrooms, sliced
• - 1/4 cup all-purpose flour
• - 2 cups beef broth
• - 1 tbsp soy sauce
• - 1 tsp Dijon mustard

Instructions:

1. 1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
2. 2. In a large bowl, gently combine the ground beef, ground pork, onion, garlic, breadcrumbs, milk, egg, Worcestershire sauce, thyme, oregano, salt, and pepper. Do not overmix; a slightly loose consistency is desirable.
3. 3. Shape the meat mixture into a loaf and place it in the prepared loaf pan.
4. 4. Bake for 1 hour and 15 minutes, or until a meat thermometer inserted into the center registers 160°F (71°C). During the last 15 minutes of baking, prepare the mushroom gravy.
5. 5. While the meatloaf is baking, heat the olive oil in a medium saucepan over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned.
6. 6. Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the beef broth, ensuring no lumps form.
7. 7. Bring the gravy to a simmer, reduce heat to low, and cook for 5 minutes, or until slightly thickened. Stir in the soy sauce and Dijon mustard. Season with salt and pepper to taste.
8. 8. Once the meatloaf is cooked, remove it from the oven and let it rest for 10 minutes before slicing. Serve the meatloaf slices topped generously with the rich, savory mushroom gravy.