The Cowgirl Gourmet (http://www.thecowgirlgourmet.blogspot.com/) has no idea where I got this recipe, so I cannot credit anyone for it. If it's your recipe, please know we love it and thank you for sharing! We're spreading the love...
I searched for 14 years to find the right meatloaf recipe. And this is it! This is David's favorite meatloaf. No veggies, no tomato sauce, just meat and a few other innocuous ingredients, topped with a brown mushroom gravy. Though no meatloaf is complete without potatoes and a vegetable.
1 1/2 pounds ground beef, we buy grass-fed beef at Whole Foods
1 farm fresh egg, beaten
1 cup milk
1 1/4 teaspoon salt
Pepper to taste
1 cup bread crumbs*
Brown mushroom gravy (recipe follows), brown gravy or tomato sauce
In a large mixing bowl combine the beef and egg.
Add the milk, mixing thoroughly. Add the salt, pepper and breadcrumbs and stir to combine.
In a lightly oiled casserole or glass Pyrex dish, form into the shape of a loaf. Bake at 350° for 1 hour or until the meat is brown and the inside is cooked.
Turn on the broiler for the last five minutes so the top crisps up nicely, but watch it carefully so it doesn't burn.
Serve with brown mushroom gravy (recipe follows), brown gravy or tomato sauce.
Homemade breadcrumbs: If you have a chunk or a few pieces of stale, old bread, you can toast it up and toss it in the food processor to make your own breadcrumbs.
Brown Mushroom Gravy
The Cowgirl Gourmet
1 cup assorted fresh mushrooms, sliced
1 Tablespoon olive oil
1/4 teaspoon Kosher salt
2 Tablespoons butter
2 Tablespoons flour, all-purpose or rice flour
1 cup beef stock, low sodium (about 8 oz.)
1/3 cup red wine
Freshly ground black pepper, to taste
Heat a medium saute pan over medium heat and add 1 Tablespoon olive oil. When the oil is hot, add the sliced mushrooms and stir to coat. Sprinkle 1/4 teaspoon salt and stir thoroughly. Allow to saute about 5 minutes or until they are softened, stirring often.
Place a sauce pan over medium-high heat and add 2 Tablespoons butter. When the butter is melted, sprinkle in the flour and stir. Lower the heat to medium and continue stirring until the butter-flour mixture begins to turn golden. This should take about 3-4 minutes.
Add the beef broth and stir well so the flour mixture melds into the broth. Add the red wine and continue to stir well. Allow to cook until the sauce thickens, about 10 minutes, stirring frequently so it doesn't stick to the bottom. If it ever begins to boil, turn the heat down to a simmer.
When the alcohol has evaporated and the sauce is thickened nicely, liberally add black pepper and the mushrooms. Stir well and taste for flavor--adding more salt and/or pepper if desired.
Spoon generously over meatloaf and serve with potatoes of your choice and a green vegetable.