|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This meatloaf is dressed up with an easy and delicious mushroom gravy that can be served with mashed potatoes and green beans or carrots.
- For the Meatloaf:
- 2 pounds ground beef (85% lean)
- 2 tablespoons grated onion
- 1 large egg
- 3/4 cup quick oats
- 3/4 cup milk
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried herb blend (fines herbes, or dried leaf sage or thyme)
- Optional: 1/2 teaspoon crushed garlic
- For the Mushroom Gravy:
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 12 to 16 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef stock
- 1 teaspoon gravy browning sauce (Gravy Master or Kitchen Bouquet)
- 1/2 teaspoon Worcestershire sauce
- Salt to taste
- Pepper to taste
Note: While this recipe contains several steps, they are broken down into manageable sections.
Make the Meatloaf
Gather the ingredients.
Heat the oven to 350 F. Lightly grease a 9-by-5-by-3-inch loaf pan.
In a large bowl, combine the ground beef, grated onion, egg, oats, milk, ketchup, Worcestershire, 1 teaspoon salt, 1/4 teaspoon pepper, herb blend, and optional garlic. Blend well.
Pack the meatloaf mixture loosely in the prepared loaf pan. Bake 1 1/2 hours.
Make the Gravy
While the meatloaf is baking, make the gravy. In a medium saucepan over medium heat, melt oil with butter.
Add the mushrooms and sauté, stirring, until tender and browned and the liquid has evaporated. Stir in the flour until well blended.
Add the beef stock and continue cooking, stirring, until thickened.
Add the gravy browning sauce (Gravy Master, Kitchen Bouquet, etc.) and Worcestershire sauce.
Continue simmering, uncovered, stirring frequently, for 3 minutes. Taste and add salt and pepper, as needed.
Spoon the gravy over the sliced meatloaf or serve it in a bowl on the side.
A Brief History of Meatloaf
Meatloaf is not the invention of thrifty housewives trying to stretch a small amount of costly meat with fillers and spices. It actually dates, in one form or another—patties or loaves—to ancient Rome and probably before that.
The invention of the manual meat grinder in the late 1800s, however, really cemented Americans' fascination with this dish that seemed to have unlimited variations.
When the Great Depression and World War II came along and meat was rationed, this nutritious and economical dish became a staple in many households. Today, meatloaf, often made with a mix of veal, pork, and beef, still has its place in the home and even on some upscale restaurant menus where you can find it stuffed, wrapped, and amped up with international flavors.