Meat Loaf With Mushroom Gravy

Ingredients for Meat Loaf With Mushroom Gravy

• 2 1/2 tablespoons canola oil

• 1 large yellow or white onion, peeled and very finely chopped

• 3 ribs celery, very finely chopped

• 2 sprigs fresh marjoram, leaves only, very finely chopped

• 3 sprigs fresh thyme, leaves only, very finely chopped

• Salt and finely ground black pepper to taste

• 900g beef mince chuck

• 600g ground veal

• 3 eggs, lightly beaten

• 150g panko bread crumbs

• 60g tomato paste

• 3 tablespoons unsalted butter

• 450g cremini mushrooms, diced

• 2 large or 3 to 4 shallots, peeled and finely chopped (about 120ml )

• 2 tablespoons plain flour

• 300ml veal stock

• 120ml double cream

• Instant-read thermometer

In a large, heavy-bottom sauté pan, heat 2 tablespoons of the oil over medium heat and add the onion, celery, marjoram, and thyme. Season with salt and pepper and cook over medium-low heat, stirring regularly with a wooden spoon, until the vegetables are soft and translucent but not browned. Remove from the heat and transfer to a large mixing bowl to cool.

Preheat the oven to 350˚F.

Once the vegetable mixture is cool, add the beef, veal, eggs, bread crumbs, and about 2 teaspoons salt and 1/2 teaspoons pepper and mix well with scrupulously clean or rubber-gloved hands. Use the remaining 1/2 tablespoons oil to grease a loaf pan and transfer the mixture to the pan, packing it down gently. Cover the loaf with foil and place the loaf pan on a sheet pan. Cook in the oven for 1 hour.

Remove the foil and spread the top of the meat loaf with the tomato paste. Continue to cook for another 30 to 45 minutes, until the instant-read thermometer inserted into the centre reaches 150˚F. Remove from the oven and let the meat loaf rest, in the loaf pan, on a wire rack.

While it rests, make the gravy. In a large, heavy-bottom sauté pan, heat the butter until it foams and subsides. Add the diced mushrooms and cook over high heat, stirring occasionally, until their released juices evaporate and the mushrooms begin to squeak against the surface of the pan when stirred. Add the shallots and salt and pepper to taste and continue to cook until the mushrooms get browned and the shallots are translucent or slightly golden, 3 to 5 minutes. Sprinkle the flour over the mushrooms and stir well to evenly coat. Cook over medium heat, stirring more or less constantly, for about 2 minutes, to cook off the raw flour taste, then stir in the stock. Whisk the mixture to pull the stuck flour up from the surface of the pan and into the gravy. Add a splash more stock or water if necessary if the mixture seems too thick, then reduce the heat to low and stir in the cream. Taste and season with salt and pepper as needed.

Serve the meat loaf in slices, with the gravy ladled over or alongside. Accompany with mashed potatoes if you like.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.