Top Review by Chef Mommie
I really liked this but our older systems had a hard time with the spices. I can't say I've made a better meatloaf though. The only real problem I had, was with the gravy. I guess my drippings burned a bit more than normal and I scraped alittle too much and ended up with a burnt flavored gravy. Other than that, great meatloaf! Thanks Mimi!!!
- 1 lb 80% lean ground beef
- 8 ounces ground veal
- 8 ounces ground pork (Note ( A "meatloaf variety" pack of beef pork and veal may be used.)
- 2 large eggs, at room temperature
- 1 cup milk
- 1 cup oatmeal
- 1⁄2 cup ground parmigiano-reggiano cheese
- 1⁄2 cup canned peeled tomatoes, drained and roughly chopped
- 1⁄3 cup finely diced celery
- 1⁄2 cup finely diced onion
- 1 garlic clove, minced
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon coarse salt
- 1 teaspoon fresh ground black pepper
- 6 slices of raw bacon
- 1 1⁄2 cups water
- 1⁄2 cup dripping, from the meatloaf
- 1⁄4 cup all-purpose flour
- 4 large button mushrooms, thinly sliced
- coarse salt
- fresh ground black pepper
Directions See How It's Made
- Preheat the oven to 425°F.
- In a large bowl thoroughly combine the beef, pork, and veal.
- In a separate bowl, beat the eggs, and then stir in the milk and oats.
- Pour the egg mixture into the meat mixture and combine thoroughly.
- Add the remaining ingredients and combine again until fully incorporated.
- Form into a loaf in a roasting pan.
- Cover meatloaf with the slices of raw bacon and bake for 45 to 50 minutes.
- Remove to a platter and keep warm while making the mushroom gravy. (Note: Be sure to reserve 1/2 cup drippings for the gravy.).
- For the mushroom gravy: Pour the water into the meatloaf's roasting pan and stir and scrape with a wooden spoon or whisk to loosen the browned bits at the bottom.
- Pour the reserved meatloaf drippings into a 2-quart saucepan and warm over medium heat.
- Gradually stir in the flour until smooth. Add the sliced mushrooms and cook, stirring constantly, until mixture is slightly browned, 4 to 5 minutes.
- Slowly stir in the liquid from the roasting pan and cook, stirring, until thickened.
- Season with salt and pepper to taste.