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Meatloaf with Mushroom Gravy

From

October/November 2011

Meatloaf with Mushroom Gravy

Though we would never fault the classic glazed loaf, a recipe for a rustic meatloaf with hearty mushroom gravy piqued our interest. We thought the crusty, deep brown exterior and accompanying rich, mushroom-studded gravy would make the perfect accompaniment to mashed potatoes on a cold night. Sliced button mushrooms provided texture for the gravy, while heady minced porcini delivered the earthy bang we were looking for. To boost the flavor (and moisture) of the meatloaf itself, we added sautéed processed button mushrooms and the porcini soaking liquid. Keeping convenience in mind, we baked the meatloaf in the skillet that we’d sautéed our processed mushrooms in, and once the loaf was resting, we used the same skillet (and meat drippings) to build our gravy.

Serves 6 to 8

If you’re short the 2 tablespoons of meatloaf drippings needed to make the gravy, supplement them with melted butter or vegetable oil. Swanson Certified Organic Free Range Chicken Broth is our taste-test winner.

Ingredients

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