Meat Loaf With Mushroom Gravy Recipe
Servings: 1
Ingredients
- 1/3 c. unseasoned bread crumbs
- 1/3 c. lowfat milk
- 2 lb grnd meatloaf mix * see note
- 1 sm onion finely minced
- 1 med carrot Peeled and minced
- 1 med celery rib finely minced
- 1 x egg
- 1/4 c. grated Parmesan cheese
- 1 Tbsp. soy sauce
- 1 tsp garlic pwdr
- 3/4 tsp salt
- 1/4 tsp black pepper
- 4 slc bacon GRAVY
- 2 Tbsp. flour
- 14 1/2 ounce beef broth
- 3 ounce canned sliced mushrooms liquid removed
Directions
- *Note: Mix of beef, pork and veal.
- Combine the crumbs the crumbs and the lowfat milk in a small bowl. Let stand till the lowfat milk is absorbed, about 10 min. Place the meat mix, onion, carrot, celery, egg, Parmesan cheese, soy, garlic pwdr, salt, pepper and soaked bread crumb mix in large bowl. With wet hands, mix till thoroughly combined.
- Divide the meat mix in half. Form each half into a loaf (each loaf about 1 1/2 pounds). Wrap each loaf tightly in plastic wrap and freeze for up to 3 months.
- To cook and serve: Thaw meat loaves in refrigerator overnight. Heat oven to 375F. Coat large roasting pan with nonstick cooking spray. Place 2 slices of bacon lengthwise over each loaf. Place the meat loaves in the roasting pan. Bake for 50-55 min, till internal temperature registers 160 degrees. Remove meat loaves from roasting pan to platter; cover with foil; keep hot.
- GRAVY: Pour all but 2 Tbsp. of the drippings from the roasting pan. Sprinkle flour over drippings in roasting pan. Place over medium heat; cook, stirring, 1 minute. Gradually whisk in broth, scraping up browned bits from bottom. Bring to a boil; cook 4 min, till thickened.
- Strain the gravy into a small saucepan. Add in the mushrooms. Place over low heat till heated through. Pour into a sauceboat or possibly small bowl and serve with the meatloaves.
- NOTES :
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