Prep 30 mins
Cook 1 hr 30 mins
Blue Plate optional. This meatloaf is comfort food to the max. It will take you right back to your childhood. Williams Sonoma: American
- 1 yellow onion, finely chopped
- 3⁄4 cup old fashioned oats
- 1⁄2 cup tomato sauce plus 3 tablespoon tomato sauce
- 2 large eggs
- 2 tablespoons Worcestershire sauce
- fresh ground pepper
- 2⁄3 lb ground beef round (85% lean)
- 2⁄3 lb ground pork
- 2⁄3 lb ground veal
- 1 tablespoon unsalted butter
- melted butter, as needed
- 10 ounces button mushrooms, thinly sliced
- 2 tablespoons all-purpose flour
- 2 cups beef stock, preferably homemade
- fresh thyme sprig (to garnish)
- 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.
This is the first meat loaf I made back in the 50's. This is the way meat loaf should taste. I had forgotton, with all the changes that have been made to the good old loaf. The gravy is devine with a meatloaf. I never used mushrooms, but they are a great addition. I did add some horseradish and used all beef, had no gr. pork, but this also makes it very good. Next time will only use 1 egg, felt 2 took away from the texure. fried loaf sandwiches next day, so good. Thank you so much for posting, this will now be my only loaf once again.
Great meatloaf. I made as directed but only used one egg based on the other review. I think it turned out well and I loved the gravy. I got a little carried away with 'drizzling' the gravy because it was so good. lol. Thanks cookiedog for a great keeper. Made for Zaar Chef Alphabet Soup Tag.
This was great! I much prefer this style of meatloaf over a sweet one. I made a half recipe in a 9x9 inch pan, which was the perfect size for my family. My meatloaf did come out a bit dry, however, so I will reduce the cooking time by about 10-15 minutes.