Mushroom Meatloaf With Pepper-Thyme Gravy
1-1/2 pounds lean ground beef
2 teaspoons butter
1/2 cup finely chopped onion
8 ounces assorted wild or button mushrooms (shiitake, cremini and button may be used), sliced
3 cloves garlic, crushed
3/4 cup soft bread crumbs
1 egg, slightly beaten
1 teaspoon salt
3/4 teaspoon dried thyme leaves, crushed
1/4 teaspoon pepper
1 teaspoon butter
1/2 cup diced red, yellow or green bell pepper
1 jar (12 ounces) beef gravy
1/2 teaspoon dried thyme leaves, crushed
Heat oven to 350 degrees. In large nonstick skillet, heat 2 teaspoons butter over medium heat until hot. Add onion. Cook and stir 3 minutes. Add mushrooms and garlic. Cook and stir 6-8 minutes or until mushrooms are tender. Remove from heat and cool 5 minutes.
In large bowl, combine ground beef, bread crumbs, egg, salt, 3/4 teaspoon thyme, pepper and mushroom mixture; mix lightly but thoroughly.
On rack in broiler pan, shape beef mixture into 8×4-inch loaf. Bake in 350 degree oven approximately 1-1/4 hours to medium doneness (160 degrees) or until center is no longer pink and juices show no pink color.
Meanwhile, prepare gravy. In medium saucepan, heat 1 teaspoon butter over medium heat until hot. Add bell pepper. Cook and stir 5 minutes or until crisp-tender. Add gravy and thyme; heat through. Carve meat loaf into slices. Serve with gravy. Makes 6 servings.
Note: Due to the natural nitrate content of ingredients like onions and bell peppers, meat loaf may remain pink even if a 160-degree internal temperature has been reached. Always check the temperature with a meat thermometer or instant-read thermometer to be certain the meat is 160 degrees.
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