Meatloaf with Mushroom Gravy

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
2 eggs
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.

Slice remaining mushrooms. Discard solids in skillet and reserve 2 Tablespoons fat. (If no fat remains, use butter instead.) Add white mushrooms and porcini mushrooms to skillet and cook until deep golden brown. (6-8 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.

Ciao!

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