Best 7 Blue Plate Meat Loaf With Mushroom Pan Gravy Recipes

BEST-EVER MEAT LOAF WITH MUSHROOM GRAVY

Steps:

• Preheat the oven to 375°F.
• Spray a lined baking sheet with the cooking spray.
• In a large bowl, combine the beef, pork, onion, breadcrumbs, ½ cup tomato sauce, eggs, Worcestershire sauce, 2 tbsp balsamic vinegar, thyme, parsley, cheese, salt, and pepper.
• Mix all the ingredients with clean hands until fully mixed.
• Rinse a loaf pan (8" x 4") 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 tbsp tomato sauce with 1 tbsp balsamic vinegar. Set aside.
• After 50 minutes, remove the meatloaf from the oven and brush the tomato/balsamic sauce over the top of the loaf and return to the oven to bake for another 20 minutes. Save some of the sauce for another brushing after the meatloaf has finished cooking.

MEAT LOAF WITH MUSHROOM GRAVY

Steps:

• In a large, heavy-bottom sauté pan, heat 2 tablespoons of the oil over medium heat and add the onion, celery, marjoram, and thyme. Season with salt and pepper and cook over medium-low heat, stirring regularly with a wooden spoon, until the vegetables are soft and translucent but not browned. Remove from the heat and transfer to a large mixing bowl to cool.
• Preheat the oven to 350˚F.
• Once the vegetable mixture is cool, add the beef, veal, eggs, bread crumbs, and about 2 teaspoons salt and 1/2 teaspoon pepper and mix well with scrupulously clean or rubber-gloved hands. Use the remaining 1/2 tablespoon oil to grease a loaf pan and transfer the mixture to the pan, packing it down gently. Cover the loaf with foil and place the loaf pan on a sheet pan. Cook in the oven for 1 hour.
• Remove the foil and spread the top of the meat loaf with the tomato paste. Continue to cook for another 30 to 45 minutes, until the instant-read thermometer inserted into the center reaches 150˚F. Remove from the oven and let the meat loaf rest, in the loaf pan, on a wire rack.
• While it rests, make the gravy. In a large, heavy-bottom sauté pan, heat the butter until it foams and subsides. Add the diced mushrooms and cook over high heat, stirring occasionally, until their released juices evaporate and the mushrooms begin to squeak against the surface of the pan when stirred. Add the shallots and salt and pepper to taste and continue to cook until the mushrooms get browned and the shallots are translucent or slightly golden, 3 to 5 minutes. Sprinkle the flour over the mushrooms and stir well to evenly coat. Cook over medium heat, stirring more or less constantly, for about 2 minutes, to cook off the raw flour taste, then stir in the stock. Whisk the mixture to pull the stuck flour up from the surface of the pan and into the gravy. Add a splash more stock or water if necessary if the mixture seems too thick, then reduce the heat to low and stir in the cream. Taste and season with salt and pepper as needed.
• Serve the meat loaf in slices, with the gravy ladled over or alongside. Accompany with mashed potatoes if you like.

BLUE PLATE MEAT LOAF WITH MUSHROOM PAN GRAVY

Steps:

• Preheat the oven to 375°F Lightly oil a 9-by-13 inch flameproof baking pan. In a large bowl, combine the onion, oats, the 1/2 cup tomato sauce, the eggs, Worcestershire sauce, 1 teaspoons salt, and 1/4 teaspoons pepper. Stir to mix thoroughly. Add the ground meats and mix well with clean hands. Rinse an 8 1/2-by-4 1/2-inch loaf pan with water and pack the meat mixture into the wet pan. Unmold the meat mixture into the prepared baking pan.
• Bake for 1 hour. Spread the 3 tablespoons tomato sauce over the top of the meat loaf and continue baking until an instant-read thermometer inserted in the center of the loaf registers 165F, about 10 minutes longer.
• Meanwhile, melt the 1 tablespoon butter in a skillet over medium-high heat. Add the mushrooms and cook, uncovered, stirring from time to time, until lightly browned, about 8 minutes, set aside.
• Using a large spatula, transfer the meat loaf to a platter and cover loosely with aluminum foil. Spoon off the clear yellow fat from the baking pan and measure it. Add melted butter as needed to make 2 tablespoons. Return the 2 tablespoons fat to the meat juice in the baking pan and place on the stove top over medium-low heat. Whisk in the flour until smooth to make a roux. Let bubble for 1 minute. Whisk in the stock, then scrape up the browned bits from the pan bottom. Bring to a simmer over medium-high heat, whisking often. Reduce the heat to medium-low add the reserved mushrooms, and simmer until lightly thickened, about 5 minutes Season to taste with salt and pepper.
• Slice the meat loaf and serve hot, garnished with thyme and drizzled with gravy.

TURKEY AND WILD MUSHROOM MEATLOAF PATTIES WITH PAN GRAVY

Steps:

• Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
• Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

CLASSIC MOCK MEATLOAF WITH MUSHROOM GRAVY

Steps:

• Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
• Preheat the oven to 375 degrees. Generously butter a 9 x 5-inch loaf pan, then line the bottom with wax paper and butter the paper.
• Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
• Process the walnuts until finely ground and mix into the breadcrumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the breadcrumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
• Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the wax paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.
• Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
• Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.

BLUE PLATE MEATLOAF

Steps:

• In a large skillet, saute onion, celery and garlic in oil until tender; cool.
• In a large bowl, combine eggs, ketchup, crumbs, parsley, salt, pepper, nutmeg and onion mixture. Crumble beef over mixture; mix well.
• Shape into a loaf. Place in a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees for 1 to 1 1/4 hours or until no pink remains and a meat thermometer reads 160 degrees.
• Meanwhile, combine sauce ingredients; pour into an ungreased 8-in. square baking dish. Bake, uncovered, at 350 degrees for 1 hour or until thickened, stirring occasionally.
• Let meat loaf stand for 10 minutes before slicing; serve with sauce.

MUSHROOM MEATLOAF WITH GLAZE

Steps:

• Mix onion, mushroom, milk, bread crumbs, eggs, and salt together in a large bowl. Break ground beef into small pieces and add to onion mixture; stir. Shape the beef mixture into a round loaf and place into a 5-quart slow cooker.
• Cook on Low until no longer pink in the center, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Whisk ketchup, brown sugar, mustard, and Worcestershire sauce together in a small bowl; spoon over the meatloaf.
• Continue cooking glazed meatloaf until the glaze is warmed, about 15 minutes.
• Remove meatloaf to a cutting board and let rest 10 minutes before slicing.