Well, I can honestly say this is the ‘Best-Ever Meat Loaf with Mushroom Gravy.’ I could have even shortened that statement to: “This is the best-ever meat loaf.” The mushroom gravy literally puts it over the moon.
The Loon took one bite, looked at me, widened his eyes and proclaimed: “Oh my God…that is amazing.”
Like many kids growing up in the 70s and 80s, he didn’t have the fondest memories of meat loaf. And it’s true, many versions are pretty bland, dried out, and tasteless. Well, not here. I’ve bumped up the flavors, added seasoned Panko bread crumbs, and then created a mushroom gravy to add on top, just for good measure.
Trust me, this is not your average meat loaf. And wait until you make meat loaf sammy’s out of it! Wow oh wow oh wow!!! 145% Loon Approved.
Best-Ever Meat Loaf with Mushroom Gravy
- Canola oil for greasing the baking sheet
- 1 yellow onion chopped
- 1 cup seasoned Panko breadcrumbs
- 1/2 cup tomato sauce plus 3 more tablespoons (for the glaze)
- 2 large eggs
- 1 tbsp Worcestershire sauce
- 3 tbsp good-quality balsamic vinegar 2 for the meat mixture, 1 for the glaze
- 1 tbsp fresh thyme chopped
- 1 tbsp flat-leaf parsley chopped
- 1/4 cup Parmesan cheese grated
- Kosher salt and freshly ground black pepper
- 1 lb ground beef 85% lean
- 1/2 lb ground pork
- 1/2 lb ground veal
FOR THE MUSHROOM GRAVY
- 2 tbsp unsalted butter
- 1 shallot finely chopped
- 1 garlic clove minced
- 8 oz button mushrooms sliced
- 1/4 cup all-purposed flour
- 1/2 dry sherry wine
- 2 & 1/2 cups beef stock
- Salt and pepper to taste
Pre-heat the oven to 375 F.
Lightly oil a baking sheet or pan (must have sides, or a lip)
In a large bowl, combine the onion, breadcrumbs, 1/2 cup of the tomato sauce, eggs, Worcestershire sauce, 2 tablespoons of the balsamic vinegar, thyme, parsley, cheese and 1 teaspoon salt, and 1/2 teaspoon pepper.
Mix all the ingredients with clean hands until fully mixed.
Rinse a loaf pan (8 1/2" x 4 1/2") with water and then pack the meat mixture into the wet pan.
Invert the pan over the greased baking sheet and gently transfer onto the sheet.
Bake for 50 minutes.
Meanwhile, mix 3 tablespoons tomato sauce with 1 tablespoon balsamic vinegar. Set aside.
After 50 minutes, spread the tomato/balsamic sauce over the top of the loaf and return to the oven to bake for another 20 minutes.
MAKE THE MUSHROOM GRAVY
In a large skillet, melt the butter over medium-high heat.
Add the shallots and garlic and cook until soft, about 1 to 2 minutes.
Add the mushrooms and cook, uncovered, stirring occasionally, until lightly browned and have released their liquids, about 8 minutes.
Whisk in the flour and stir to coat.
Add the sherry and cook until reduces down, about 4 minutes.
Add the stock, stirring frequently to break up any clumps from the flour, and cook until thickened to gravy consistency, approx. 5 minutes.
Season with salt and pepper. Keep warm over low heat.
SERVE IT UP!
Transfer the meat loaf to a platter and slice.
Drizzle the gravy over the top.
Serve at once, passing the left over gravy at the table.