Best Meatless Meatloaf With Mushroom Gravy Recipes

BEST-EVER MEAT LOAF WITH MUSHROOM GRAVY

Steps:

• Preheat the oven to 375°F.
• Spray a lined baking sheet with the cooking spray.
• In a large bowl, combine the beef, pork, onion, breadcrumbs, ½ cup tomato sauce, eggs, Worcestershire sauce, 2 tbsp balsamic vinegar, thyme, parsley, cheese, salt, and pepper.
• Mix all the ingredients with clean hands until fully mixed.
• Rinse a loaf pan (8" x 4") with water and then pack the meat mixture into the wet pan.
• Invert the pan over the greased baking sheet and gently transfer onto the sheet.
• Bake for 50 minutes.
• Meanwhile, mix 3 tbsp tomato sauce with 1 tbsp balsamic vinegar. Set aside.
• After 50 minutes, remove the meatloaf from the oven and brush the tomato/balsamic sauce over the top of the loaf and return to the oven to bake for another 20 minutes. Save some of the sauce for another brushing after the meatloaf has finished cooking.

VEGETARIAN MUSHROOM MEATLOAF

Steps:

• Blitz: Preheat oven to 350°F (186°C). Add mushrooms, onion, and garlic to a food processor. Blitz until roughly broken down (you may need to work in batches, depending on the size of your food processor).
• Mix: Stir together mushroom mixture and all remaining Meatloaf ingredients.
• Topping: In a separate bowl, stir together all Ketchup Topping ingredients.
• Assemble: Line a loaf pan (9x5 inch) with parchment paper. Spoon mushroom meatloaf mixture into the pan, pressing to fill any gaps or empty corners. Spoon half of the Ketchup Topping onto the meatloaf, spreading it evenly over the whole top.
• Bake: Bake, uncovered, for 30 minutes. Remove from oven, spread the remaining ketchup over the meatloaf, then bake for another 30 minutes. Let cool slightly before cutting into slices and serving.

CREAMY MUSHROOM MEATLOAF

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.
• Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
• Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
• Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.
• Remove from heat and stir in heavy cream.
• Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Remove pan from the oven and gently remove meatloaf to a serving platter.
• Skim off any extra fat from the surface of the sauce.
• Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.

CLASSIC MOCK MEATLOAF WITH MUSHROOM GRAVY

Steps:

• Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
• Preheat the oven to 375 degrees. Generously butter a 9 x 5-inch loaf pan, then line the bottom with wax paper and butter the paper.
• Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
• Process the walnuts until finely ground and mix into the breadcrumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the breadcrumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
• Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the wax paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.
• Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
• Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.

MEAN CHEF'S MEATLOAF WITH MUSHROOM GRAVY

Steps:

• Preheat the oven to 350 degrees.
• Pour the oil into a sauté pan and set over medium-high heat.
• Add the onion and garlic and saute until translucent, about 5 minutes.
• Remove from heat and allow to cool.
• In a mixing bowl, stir together the eggs, thyme, Dijon mustard, Worcestershire sauce, Tabasco sauce, and milk.
• Place the ground meat into another bowl and pour the egg mixture over the meat.
• Add the saltines, parsley, onion, and garlic to the bowl.
• Season with salt and pepper.
• Roll up your sleeves, and knead the meat together with the other ingredients until well blended (if you like, cook a small portion of the mixture in a pan, taste, and adjust seasoning).
• Transfer to a cookie sheet and form into a loaf.
• If using the bacon, wrap the slices lengthwise over the top and tuck them under the loaf, to completely cover the meat.
• Bake for 1 hour or until an instant-read thermometer inserted into the center of the loaf reads 160 degrees.
• If the bacon on the top is not as crisp as you would like, put the meatloaf under the broiler for a few minutes.
• Remove from the oven and set aside to rest for 5 minutes.
• Slice and serve with mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
• Mushroom Gravy (recipe#66984): Melt the butter in a medium-size saucepan over medium heat.
• Add the mushrooms and sauté until brown, about 7 minutes.
• Stir in the flour; it will become very pasty.
• Cook this roux for 2 minutes, stirring constantly.
• It will stick to the bottom of the pan a little bit; that's okay.
• Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
• Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan.
• Serve in a sauceboat.

MEAT LOAF WITH MUSHROOM GRAVY

Steps:

• In a large, heavy-bottom sauté pan, heat 2 tablespoons of the oil over medium heat and add the onion, celery, marjoram, and thyme. Season with salt and pepper and cook over medium-low heat, stirring regularly with a wooden spoon, until the vegetables are soft and translucent but not browned. Remove from the heat and transfer to a large mixing bowl to cool.
• Preheat the oven to 350˚F.
• Once the vegetable mixture is cool, add the beef, veal, eggs, bread crumbs, and about 2 teaspoons salt and 1/2 teaspoon pepper and mix well with scrupulously clean or rubber-gloved hands. Use the remaining 1/2 tablespoon oil to grease a loaf pan and transfer the mixture to the pan, packing it down gently. Cover the loaf with foil and place the loaf pan on a sheet pan. Cook in the oven for 1 hour.
• Remove the foil and spread the top of the meat loaf with the tomato paste. Continue to cook for another 30 to 45 minutes, until the instant-read thermometer inserted into the center reaches 150˚F. Remove from the oven and let the meat loaf rest, in the loaf pan, on a wire rack.
• While it rests, make the gravy. In a large, heavy-bottom sauté pan, heat the butter until it foams and subsides. Add the diced mushrooms and cook over high heat, stirring occasionally, until their released juices evaporate and the mushrooms begin to squeak against the surface of the pan when stirred. Add the shallots and salt and pepper to taste and continue to cook until the mushrooms get browned and the shallots are translucent or slightly golden, 3 to 5 minutes. Sprinkle the flour over the mushrooms and stir well to evenly coat. Cook over medium heat, stirring more or less constantly, for about 2 minutes, to cook off the raw flour taste, then stir in the stock. Whisk the mixture to pull the stuck flour up from the surface of the pan and into the gravy. Add a splash more stock or water if necessary if the mixture seems too thick, then reduce the heat to low and stir in the cream. Taste and season with salt and pepper as needed.
• Serve the meat loaf in slices, with the gravy ladled over or alongside. Accompany with mashed potatoes if you like.