Ingredients: |
Ingredients: 1 cup water
1/4 ounce dried porcini mushrooms, rinsed
16 square saltines
10 ounces white mushrooms, trimmed
1 tbsp vegetable oil
1 onion, chopped finely
salt and pepper
4 garlic cloves, minced or pressed through garlic press
1 pound ground pork
2 large eggs
1 tbsp plus 3/4 tsp Worcestershire sauce
1 pound 85% lean ground beef
3/4 tsp minced fresh thyme
1/4 cup all-purpose flour
2 1/2 cups low-sodium chicken broth
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Directions: |
Directions:1. Adjust oven rack to middle position and heat oven to 375ºF. Microwave water and porcini mushrooms in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Remove porcini from bowl with fork and mince. Strain porcini liquid through fine-mesh strainer lined with paper coffee filter; reserve 3/4 cup.
2. Process saltines in food processor until finely ground, about 30 seconds; transfer to large bowl. Pulse half of white mushrooms in processor until finely ground, 8 to 10 pulses.
3. Heat oil in 12 inch nonstick ovensafe skillet over medium-high heat until shimmering. Add onion and cook until browned, 6 to 8 minutes. Add processed white mushrooms and 1/4 tsp salt and cook until liquid evaporates and mushrooms begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to bowl with saltines and let cool completely, about 15 minutes.
4. Add pork, eggs, 1 tbsp Worcestershire, 3/4 tsp pepper, and 1/4 cup reserved porcini liquid to cooled white mushroom-saltine mixture and knead gently with hands until mostly combined. Add beef and knead until well combined. Transfer meat mixture to now-empty skillet and shape into 10 inch by 6 inch loaf. Bake until meatloaf registers 160º internal temperature, 45 to 55 minutes. Transfer meatloaf to carving board using spatula and tent loosely with foil.
5. Thinly slice remaining white mushrooms. Discard any solids in skillet and pour off all but 2 tbsp fat. Heat fat oven medium-high heat until shimmering. Add sliced white mushrooms and minced porcini mushrooms and cook, stirring occasionally, until deep golden brown, 6-8 minutes. Stir in thyme and 1/4 tsp salt and cook 30 seconds. Add flour, stir frequently about 2 minutes. Slowly whisk in broth, remaining 1/2 cup porcini liquid - recipe continued below |
Personal
Notes: |
Personal
Notes: and remaining 3/4 tsp worcestershire, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer, whisking occasionally, until thickened, 10-15 minutes. Season with salt and pepper to taste. Slice meatloaf and serve with mushroom gravy.
BEST MEATLOAF EVER - WORTH THE EFFORT! The meatloaf develops a nice crust all around because it is not confined into a meatloaf pan. Serves 6-8.
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This recipe for Meatloaf with Mushroom Gravy is from