Welcome to Sunday Supper- Mushroom Meatloaf with Mushroom Gravy

PUBLISHED ON: 09.12.2010

It’s Sunday, friends and family are making their way to the house to enjoy Sunday Supper.  If you have been following this blog, you will know that Sunday Suppers is a way that we celebrate our friends and family, by coming together, having a great time, and enjoying a meal together. A meal that everyone participates in preparing and serving.

The weather is still hot so we remain indoors.  I am hoping that soon we will be able to carry the table and chairs to the patio to enjoy our meals outside.

Come join us for dinner!

There is always plenty for everyone
This was amazing.  If you have not had a classic meatloaf in awhile, welcome it back to your table.
Mushroom Meatloaf with Mushroom Gravy
Serves 6-8
Recipe from Mid-atlantic Restaurant


For the gravy:
2 tablespoons olive oil
1-1/2 pounds crimini (baby bella) mushrooms, sliced
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1-1/4 cups chopped shallots
6 garlic cloves, chopped
1 tablespoon chopped fresh thyme
1 cup dry red wine
6 cups low-salt beef broth
2 tablespoons(1/4 stick) butter, room temperature
1 tablespoon all purpose flour
1/4 cup whipping cream
For the meatloaf:
2 tablespoons olive oil
2-1/2 cups thinly sliced leeks (white and pale green parts only; 2-3 large)
8 ounces thinly sliced crimini (baby bella) mushrooms (about 3 cups).
6 large garlic cloves, chopped
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, beaten to blend
1/2 cup crushed crackers (such as Ritz)
2 pounds ground beef 
2 tablespoons heavy whipping cream

Heat oil in heavy large pot over medium-high heat.  Add mushrooms, onion, celery, shallots, garlic, and thyme.  Saute until vegetables are soft, about 18 minutes.  Add wine and boil until reduced to a glaze, about 5 minutes.  Add broth.  Boil until mixture is reduced to 4 cups, about 25 minutes.
Blend butter and flour in small bowl to smooth paste.  Whisk cream and flour paste into gravy.  Simmer until thick, stirring often, about 5 minutes.  Season gravy with salt and pepper.  Do ahead: Can be made 1 day ahead.  Cool, cover and chill.  Rewarm before using.
Preheat oven to 350 F.  Heat oil in large skillet over medium-high heat.  Add leeks, mushrooms, and garlic.  Saute until soft, about 10 minutes; scrape into processor.  Add mustard, Worcestershire sauce, salt, and pepper.  Blend until coarsely chopped; transfer to large bowl and cool.
Mix eggs and cracker crumbs into vegetables, then beef and cream.  Transfer to 9x5x3-inch loaf pan.  Bake meatloaf until thermometer inserted into center registers 160F, 1-1/4 to 1-1/2 hours.  Let meatloaf rest 15 minutes; turn onto platter.  Serve with gravy.

Leave a Reply

Your email address will not be published. Required fields are marked *

You cannot copy content of this page