It seems like every time I look at a cooking magazine or cooking website, there is a new recipe for a way to make meatloaf. Don’t get me wrong; I love meatloaf and could probably eat it every week, but I would have to try new recipes just to keep it from getting boring. I think that is why I am always willing to give a new meatloaf recipe a try. I saw this one in the recent edition of Cook’s Country magazine and it looked like it would have great texture and an interesting flavor to it, so I thought I would give it a try.
Meatloaf with Mushroom Gravy
1 cup water
1/4 ounce dried porcini mushrooms, rinsed
16 square saltine crackers
10 ounces white mushrooms, trimmed
1 tablespoon vegetable oil
1 onion, chopped fine
Salt and pepper
4 garlic cloves, minced
1 pound ground pork
2 large eggs
1 tablespoon plus 3/4 teaspoon Worcestershire sauce
1 pound ground beef
3/4 teaspoon minced fresh thyme
1/4 cup all-purpose flour
2 1/2 cups chicken broth
Adjust an oven rack to the middle position and heat the oven to 375 degrees. Microwave the water and the porcini mushrooms in a covered bowl until steaming, about 1 minute. Let the porcini mushrooms sit until softened, about 5 minutes. Remove the porcini mushrooms from the bowl with a fork and mince them. Strain the porcini liquid through a strainer lined with a coffee filter and reserve 3/4 cup.
Process the saltines in a food processor until they are finely ground, about 30 seconds. Transfer the crackers to a large bowl. Pulse half of the white mushrooms in the food processor until they are finely ground, about 8 to 10 pulses.
Heat the vegetable in a large, non-stick, oven-safe skillet over medium-high heat until shimmering. Add the onion and cook until it is browned, about 6 to 8 minutes. Add the processed white mushrooms and 1/4 teaspoon of salt and cook until any liquid present evaporates and the mushrooms begin to brown, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer the contents of the skillet to the bowl with the saltines and allow it to cool completely, about 15 minutes.
Once the mixture has cooled, add the pork, eggs, 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, 3/4 teaspoon of pepper, and 1/4 cup of the reserved porcini mushroom liquid to the cooled saltine-white mushroom mixture and knead gently until it is mostly combined. Add the beef and knead until the mixture is well combined. Transfer the meat mixture to the now-empty skillet and shape into a 10″ x 6″ loaf. Bake until the meatloaf registers 160 degrees, about 45 to 55 minutes. Transfer the meatloaf to a cutting board using a spatula and tent it loosely with aluminum foil.
Thinly slice the remaining white mushrooms. Discard any solids from the skillet and pour off all but 2 tablespoons of fat. If you don’t have enough fat left in the pan after removing the meatloaf, you can supplement it with melted butter or vegetable oil. Heat the fat over medium-high heat until it is shimmering. Add the sliced white mushrooms and the minced porcini mushrooms and cook, stirring occasionally, until a deep golden brown, about 6 to 8 minutes. Stir in the thyme and 1/4 teaspoon of salt and cook until fragrant, about 30 seconds. Add the flour and cook, stirring frequently, until golden, about 2 minutes. Slowly whisk in the chicken broth, the remaining 1/2 cup of reserved porcini liquid and the remaining 3/4 teaspoon of Worcestershire sauce, scraping up any browned bits in the pan, and bring the mixture to a boil. Reduce the heat to medium and simmer, whisking occasionally, until thickened, about 10 to 15 minutes. Season with salt and pepper to taste. Slice the meatloaf and serve with the mushroom gravy.
I really liked this recipe. There is nothing better than having a good gravy with your meatloaf and this recipe certainly gives you that. If you’re not a fan of mushrooms, you may not go for the gravy but Michelle and Sean are not big fans of mushrooms and they loved the meatloaf. The texture of it was perfect, it sliced nicely and tasted great. Cooking in the skillet instead of a loaf pan made a big difference in keeping the meatloaf from getting soggy and falling apart.Sauteing the vegetables to mix into the meatloaf also made a big difference. You also get to do everything in one pan to help save on cleaning up. I served this with mashed potatoes and some fresh steamed broccoli. I’ll be using this recipe again.
That’s all I have for today. Check back next time for more great recipes. I still have lots to go through of recipes I have gotten from magazines and online lately, so we’ll see what comes along for next week. Until then, enjoy the rest of your day and enjoy your meal!
September 20, 2013 at 10:06 pm
I love meatloaf! This one is really unique!
September 21, 2013 at 4:29 am
This one is a great recipe that gives you very flavorful meatloaf without a lot of spices. You’ll love it!
September 15, 2014 at 2:00 pm
This meatloaf is the bomb and the gravy is even better…Also easy to make which doesnt’t hurt.
September 15, 2014 at 2:01 pm
I agree! Thanks for the comment Stan.
October 18, 2014 at 8:14 pm
Thanks for posting!
April 29, 2015 at 1:11 am
1/4 OZ of dried porcini mushrooms?? Is that correct, because that’s hardly any at all ?
April 29, 2015 at 1:00 pm
Aiden – According to Cook’s Country that’s all that is in the recipe. It is combined with 10 ounces of white mushrooms and I think the porcinis are just there for a little bit of added flavor more than anything else. Of course, you could always add more if you wanted more of them in the meatloaf, but I think it worked pretty well when I tried it. other than me, my family isn’t big on mushrooms anyway so it worked out well. If you add more, let me know how it turns out for you. Thanks for the comment!