Piquant meatloaf with mushroom gravy
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ground beef |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¼ | teaspoon | Paprika |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | Thyme |
| ⅛ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Chili powder |
| 1 | teaspoon | Parsley flakes |
| ¾ | cup | Evaporated milk |
| 1 | Egg | |
| ½ | cup | Cracker crumbs |
| ¼ | cup | Onions - chopped |
| ¼ | pounds | Mushrooms - sliced |
| 3 | tablespoons | Unsalted butter |
| 2½ | tablespoon | Flour |
| 1 | teaspoon | Onions - chopped |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Salt |
| ¾ | cup | Cream |
| ¾ | cup | Beef broth |
Directions
SAUCE
Contributed to the echo by: Fred Towner Originally from: Calgary Suns Great Meatloaf Recipe Search - Monday June 4, 1990 Submitted by Lidia Barwis Piquant Meatloaf with Mushroom Gravy LOAF: Sprinkle meat with salt, pepper, paprika, oregano, thyme, garlic powder, chili powder and parsley flakes. Toss with fork to mix.
Combine evaporated milk and egg in bowl, stir in cracker crumbs and let soak for 5 minutes. Add to ground beef mixture with onions and mix well. Bake in 350F oven for 1-¼ hours.
GRAVY: Saute mushrooms and onions in butter until limp. Combine flour, salt and paprika. Blend with mushrooms. Stir in broth and cream. Cook until thick and bubbly. Serve over sliced meatloaf.
Servings: 6