It's Fall - time to cuddle up inside with your favorite comfort food. So what's your favorite go-to Fall comfort food? Macaroni and cheese? A hearty bowl of tomato soup? Freshly baked bread? Whatever it is - I want to hear about it so send me a comment and tell me about YOUR favorite Fall comfort food.
My daughter's Fall comfort food is meatloaf. (Yes, I know it's a little weird but it's always her food of choice when the weather starts to turn cooler.) A warm, hearty meatloaf is all it takes to make her a happy girl at dinnertime.
I found this recipe for Meatloaf with mushroom gravy in my Cook's Country magazine. The recipe is a little long so you'll have to stick with me but I think you will agree that it's worth the effort in the end. Everyone really appreciated this meatloaf - especially Courtney.
Meatloaf with Mushroom Gravy
1 cup water
1/4 ounce porcini mushrooms (I substituted chanterelle mushrooms.)
16 square saltines (I substituted a cup of oyster crackers.)
10 ounces white mushrooms
1 Tablespoon oil
1 onion, chopped fine
salt and pepper
4 garlic cloves, minced
1 pound ground pork
1 Tablespoon + 3/4 teaspoons Worcestershire sauce
1 pound 85% lean ground beef
3/4 teaspoon fresh thyme
1/4 cup flour
2 1/2 cups chicken broth
Microwave water and mushrooms in covered bowl for 1 minute. Let sit 5 minutes until softened.
Remove mushrooms from water and chop finely.
Strain mushroom water through a coffee filter lined strainer and reserve 3/4 cup.
Process crackers in food processor until finely ground. Transfer to a large bowl.
Process 1/2 of the white mushrooms in food processor.
Heat oil in skillet. Add onion and cook 6-8 minutes until browned.
Add processed white mushrooms and 1/4 teaspoon salt. Cook 5 minutes until mushrooms begin to brown.
Add garlic and cook until fragrant. (30 seconds)
Transfer mixture to bowl with cracker crumbs and cool completely.
Add pork, eggs, 1 Tablespoon Worcestershire, 1 teaspoon salt, 3/4 teaspoon pepper and 1/4 cup reserved mushroom water. Knead gently until combined.
Add beef and knead until completely mixed in.
Transfer meat to skillet and shape into 2 loaves.
Use a thermometer and bake at 375 degrees until meat reaches 160 degrees.
Remove from oven and transfer to a platter. Tent with foil and let rest 15 minutes.
Stir in thyme and 1/4 teaspoon salt. Cook 30 seconds.
Add flour and cook until golden - about 2 minutes.
Slowly whisk in broth, remaining mushroom water and 3/4 teaspoon Worcestershire. Bring to a boil, scraping up any browned bits off of the bottom of the pan.
Reduce heat and simmer 10-15 minutes. Season with salt and pepper.
Slice meatloaf and serve with mushroom gravy.
This meatloaf takes a little extra time to prepare but I think it's worth it. It's hearty and flavorful and satisfying. It's definitely worth a try.
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