Mushroom Meatloaf with Pepper-Thyme Gravy
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INGREDIENTS 1-1/2 pounds ground beef
2 teaspoons butter
1/2 cup finely chopped onion
8-ounces assorted wild or button mushrooms (shitake, cremini and button), sliced
3 cloves garlic, crushed
3/4 cup soft bread crumbs
1 large egg, slightly beanten
1 teaspoon salt
3/4 teaspoon dried thyme leaves, crushed
1/4 teaspoon pepperGRAVY
1 teaspoon butter
1/2 cup diced red, yellow or green bell pepper
1 (12-ounce) jar beef gravy
1/2 teaspoon dried thyme leaves, crushedHeat oven to 350 degrees.
In a large nonstick skillet, heat 2 tablespoons butter over medium heat until hot. Add onion. Cook and stir 3 minutes. Add mushrooms and garlic. Cook and stir 6 to 8 minutes more or until mushrooms are tender. Remove from heat and cool 5 minutes.
In large bowl, combine ground beef, bread crumbs, egg, salt, 3/4 teaspoon thyme, pepper and mushroom mixture; mix lightly but thoroughly.
On rack in broiler pan, shape beef mixture into a 8 x 4-inch loaf. Bake in 350 degree oven about 1-1/4 hours to medium doneness, or until center is no longer pink and juices show no pink color.
Meanwhile, prepare gravy. In medium saucepan, heat 1 teaspoon butter over medium heat until hot. Add bell pepper. Cook and stir 5 minutes or until crisp-tender. Add gravy and thyme; heat through.
Remove meatloaf from oven; let rest for a few minutes. Carve meat loaf into slices. Serve with gravy.
Makes 6 servings
NOTE - Due to the nitrate content of ingredients like onions and bell peppers; meat loaf may remain pink inside even if a 160-degree internal temperature has been reached. Always check the temperature with a meat thermometer or instant-read themometer to be certain the meat is 160-degrees.