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Ingredients
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Meatloaf
- 1 pound mushrooms, button, finely chopped
- 1 pound ground meat (turkey, chicken, pork or beef)
- 1 teaspoon minced fresh thyme
- 1 tablespoon minced fresh Italian parsley
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 tablespoon fresh garlic, minced fine
- 1 cup fresh bread crumbs
- 1/2 cup whole milk
- 2 eggs, lightly beaten
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
Mushroom Sauce
- 1/4 cup milk
- 2 tablespoons cornstarch
- 3 tablespoons flour
- 3 tablespoons unsalted butter
- 1/2 cup beef stock
- 1.5 pounds crimini mushrooms, sliced
- 1/3 cup onion, diced
- 2 teaspoons Worcestershire sauce
Instructions
Meatloaf
- Preheat oven to 350 degrees.
- In a large bowl, add the meat, mushroom and remaining 10 ingredients. Mix until well combined.
- Place mixture into 7 x 5 inch loaf baking pan or shape into free form loaf and place on a parchment lined sheet pan. Place into preheated oven and bake for 45 minutes.
Mushroom Gravy
- In a small bowl, combine milk and cornstarch; set aside.
- In a large skillet, melt butter over high heat. Add the mushrooms and onions; cook and stir over moderate heat until the mushrooms are golden, about 10 minutes.
- Add the flour and stir to coat, cook for 5 minutes. Stir in beef broth and bring to a simmer and add Worcestershire sauce.
- Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.
- Taste for seasoning and adjust to taste with salt and pepper.
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Reviews (7)
Meatloaf was very flavourful and moist. The gravy was not good. The recipe doesn’t state what to do with milk/cornstarch mixture so I added when adding broth. Gravy had too much flour for our liking.
When adding cornstarch slurry, you need to cook it a few minutes. You should have added it after the stock, and stirred continuously until it was as thick as you like.
The meatloaf was wonderful, but the gravy needed a lot of help. There was no mention in the directions of when to add the milk-cornstarch mixture. And with both cornstarch AND flour, there was way too much thickener. We ended up adding over a cup of additional beef broth just to thin it out enough to be anything but flavorful wallpaper paste.
I didn’t add any flour to the recipe…. Added milk/beef broth & Worcestershire sauce to mushrooms & added more broth…. DELICIOUS sauce!
The meatloaf is very light and tender and delicious. I am dairy and gluten free, so I made a few changes. I substituted rice milk for regular milk in the meatloaf, and used 1/2 cup oats instead of the breadcrumbs. For the gravy, I used gluten free flour, and beef broth and wine. I needed to almost double the liquid for the gray as it was too thick. I didn’t use the milk and cornstarch. It was delicious, will make again.
There is definitely a flaw in this recipe. If I could rewrite the recipe, I believe I would say: There are two options for thickening this gravy: Using cornstarch or flour. Option 1: . Combine Milk with the cornstarch and set aside, but omit flour if using cornstarch. Add the cornstarch mixture at the “add flour step”, but omit the flour. Option 2: Flour Method, omit the cornstarch if using the flour. Add the milk after thickening for a lighter sweeter gravy. Anyway, I used the flour option with milk. It turned out grea! Another addition I made was 1/2 tsp thyme to the gravy. Aside from the error, it could’ve been a 5/5 rating.
This was ok, but not great. I followed the meat loaf to a tee, and I’d suggest frying a small bit to taste taste, it needed more salt. It is nice and light, though.
The gravy was tasty, since I did NOT use both the flour and the cornstarch. (TY commenters) Even doing that, I used at least a full cup of milk to get it thin enough.
After eating it the first time, I used a stick blender to puree about half the gravy, then added back into the rest for the second meal. A vast improvement.
I will make this again, but I’ll use this as a jumping off point.