I found this recipe in the newspaper awhile back. The Hubster loves meatloaf so I thought that I would make it for him. I can either take meatloaf or leave it. But I think that I will take this one. It was delicious. Maybe it was the mushroom sauce that did me in? Whatever it was I hightly recommend making it if you like meatloaf and mushrooms. Even if the mushroom sauce was skipped it would still be terrific!The Elegant Farmer's Meatloaf
Makes 4 servings
1 1/2 pounds ground beef
1 cup fresh bread crumbs (made from day-old bread)
3 eggs, beaten
3/4 cup shredded cheddar cheese
1 tablespoon dried parsley
1/2 pound ground pork
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon paprika
1 cup diced onion
1/3 cup sour cream
Mushroom sauce
Preheat oven to 350 degrees.
Combine all ingredients, mix well. Pack into a loaf pan and bake in a preheated oven 1 hour or until done. Remove from oven and cool just slightly - then serve topped with mushroom sauce.
Mushroom sauce:
5 tablespoons butter (divided)
8 ounces fresh mushrooms, sliced
2 tablespoons chopped onion
4 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups beef stock or consomme
1 tablespoon Kitchen Bouquet
Heat 1 tablespoon butter in a small saute pan. Add mushrooms and cook over medium heat until soft. Remove mushrooms from pan and set aside. Add remaining 4 tablespoons butter to pan and melt. Add onion and saute until softened. Add flour, salt and pepper and stir until mixture is smooth. Blend in stock and simmer until smooth and thick. Add Kitchen Boquet and reserved mushrooms and bring to a boil. Remove from heat and pour over meatloaf before serving.
I did not use any Kitchen Bouquet. I had no idea what it was so I googled it. It is basically just a food coloring. I didn't care what color my gravy turned out to be. It may not be the prettiest but it sure was tasty.
Next time I make this I may try to use fat free sour cream and a reduced fat cheddar cheese.
1 1/2 pounds ground beef
1 cup fresh bread crumbs (made from day-old bread)
3 eggs, beaten
3/4 cup shredded cheddar cheese
1 tablespoon dried parsley
1/2 pound ground pork
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon paprika
1 cup diced onion
1/3 cup sour cream
Mushroom sauce
Preheat oven to 350 degrees.
Combine all ingredients, mix well. Pack into a loaf pan and bake in a preheated oven 1 hour or until done. Remove from oven and cool just slightly - then serve topped with mushroom sauce.
Mushroom sauce:
5 tablespoons butter (divided)
8 ounces fresh mushrooms, sliced
2 tablespoons chopped onion
4 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups beef stock or consomme
1 tablespoon Kitchen Bouquet
Heat 1 tablespoon butter in a small saute pan. Add mushrooms and cook over medium heat until soft. Remove mushrooms from pan and set aside. Add remaining 4 tablespoons butter to pan and melt. Add onion and saute until softened. Add flour, salt and pepper and stir until mixture is smooth. Blend in stock and simmer until smooth and thick. Add Kitchen Boquet and reserved mushrooms and bring to a boil. Remove from heat and pour over meatloaf before serving.
I did not use any Kitchen Bouquet. I had no idea what it was so I googled it. It is basically just a food coloring. I didn't care what color my gravy turned out to be. It may not be the prettiest but it sure was tasty.
Next time I make this I may try to use fat free sour cream and a reduced fat cheddar cheese.
3 comments:
I'm glad it was a success for you. I love mushrooms.
Hi, The Elegant Farmer in your title caught my eye, so I took a look and I see that you're from Wisconsin - just wanted to say hi from one Wisconsin blog to another!
Jill
Oh yeah - just looking at the ingredients you can tell this is a good one.
Thanks for the recipe.
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