Meatloaf With Red Wine Mushroom Gravy
Amount Per Serving
Calories from Fat 0
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- For the meatloaf
- 2 ¼ pounds ground beef (chuck is probably best but I use a little leaner cut)
- 1 egg + 1 yolk
- ⅓ cup onion, diced
- ¼ cup carrot, diced
- ¼ cup red bell pepper, diced
- ¼ cup celery, diced
- ¼ cup portobello mushrooms, diced
- 2 tsp garlic, minced
- ⅔ cup bread crumbs (may need a little more to hold loaf together)
- ⅓ cup crushed tomato, canned SEE NOTE BELOW (I use canned chopped tomatoes, drain the liquid, then add some liquid back in, if necessary)
- 1 Tbl yellow mustard
- 2 tsp Tabasco sauce
- 1 Tbl Worcestershire sauce
- Optional - see note below - ⅓ cup ketchup + ⅓ cup for glazing (I use ¼ cup in the loaf and a few Tablespoons for glazing)
- 2-3 slices of bacon
- For the red wine sauce
- 4 TB butter
- 1 pound button mushrooms, sliced
- ½ cup onion, chopped
- 1 cup red wine
- 4 TB flour
- 3 ½ cups beef broth
- Pepper to taste
- Preheat oven to 325.
- Combine all ingredients (except the ketchup for glazing and the bacon) in a bowl and mix well. I use my hands.
- The original recipe says to use a 10-inch loaf pan but I use a 9x13 glass dish. If you use the glass dish, mound the meat into a loaf in the center of the dish (see the attached picture).
- Spread the ketchup reserved for glazing on the top.
- Place uncooked bacon over the top.
- Bake until internal temperature reaches 155 degrees, about 1 ½ to 2 hours.
- Serve with mushroom gravy.
- RED WINE SAUCE
- Melt the butter in a pan.
- Add the mushrooms and cook over medium-high heat until all of the liquid from the mushrooms is absorbed.
- Stir frequently, so the mushrooms brown but don’t burn.
- Add the chopped onion and red wine.
- Continue cooking until the wine has been reduced.
- Add the flour.
- Stir well so that the flour absorbs the remaining liquid.
- Add beef broth all at once and stir constantly until the gravy thickens.
- Season with pepper and serve over slices of the meatloaf.
- I didn’t put any ketchup in the meatloaf. Instead I use the whole 14.5 can of tomatoes after I drained them. I also did not need any of the juice from the tomatoes.
- Another cook made the sauce with chicken broth to serve with chicken and said it was terrific. I haven’t tried that yet.