NO TOMATO MEATLOAF AND MUSHROOM GRAVY
I've only made this one time...2 days ago when I made it up. After writing it down I didn't remember using so much stuff or it taking so many steps! It's not really as involved as what it looks like written down and it really did turn out good. So far no meatloaf I've made has ever turned out exactly like the one before and I'm hoping to break the cycle by actually writing this one down...I'm sure ya'll can relate:) PS I used a mini food chopper in this but its not strictly necessary.
Provided by dmac085
Categories Meat
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In a mini chopper process torn bread slices into fine crumbs, put in a bowl and cover fold in the milk or 1/2 and 1/2 and set aside.
- Process garlic with a pinch of salt to a fine mince and set aside.
- Add 2 tbsp butter to a saute pan and sweat onions and the garlic until soft and translucent. Season with salt & pepper to taste. Remove from heat and let cool.
- In a large bowl add all meats, egg, wet breadcrumbs, cooled onion and garlic, Worcestershire sauce, salt and pepper (using smallest measurements to begin), thyme, McCormick blend, Accent and 1/2 can cream of mushroom soup. Gently work all ingredients together. If the mixture seems too wet add 2-3 tbsp oats or more processed bread.
- Make a mini burger using 1-2 tbsp of the meat and saute over med/medhi heat. Cook through and taste to adjust seasoning.
- Cover a large cookie sheet with foil and form a large evenly sized brick shape.
- Place in a 350°F oven, center rack for.
- 1 hour. Check for doneness and cook up to 10-20 minutes more until desired doneness.
- Gravy: While meatloaf is baking.
- In a saucepan melt 3 tbsp butter and add in 3 tbsp flour, cook until a light golden brown. Whisk in remaining 1/2 can of soup and sour cream until all blended. Add in 1 can of chicken broth and pinch of sugar. Season with salt and pepper to taste. Bring up to a boil to thicken, whisking, then reduce heat to simmer. If it doesn't seem thick enough for you, sprinkle with a bit of flour and whisk in quickly. When meatloaf is done, remove to a plate and cover with foil. Skim grease from the meatloaf drippings and whisk the degreased dripping to the gravy. Slice and serve with gravy.
Nutrition Facts : Calories 385.1, Fat 27.1, SaturatedFat 12.1, Cholesterol 114.7, Sodium 784.1, Carbohydrate 11.7, Fiber 0.6, Sugar 2.2, Protein 22.7
TOMATO MUSHROOM MEATLOAF
Yummy, moist meatloaf with an Italian twist.
Provided by Lisa
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h15m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix beef, pork, 1 cup spaghetti sauce, and dry soup mix together in a bowl. Add bread crumbs and eggs; stir to incorporate. Divide meat mixture between two loaf pans.
- Stir remaining 1 cup spaghetti sauce and condensed cream of mushroom soup together in a bowl.
- Bake meat loaves in the preheated oven for 30 minutes. Pour cream of mushroom soup mixture over the top of each loaf and return to oven. Continue baking loaves until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 406.9 calories, Carbohydrate 18.8 g, Cholesterol 131 mg, Fat 22.6 g, Fiber 2 g, Protein 30.3 g, SaturatedFat 8 g, Sodium 880.6 mg, Sugar 5.6 g
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