Prep 20 mins
Cook 1 hr 30 mins
This recipe appeared many years ago in Homemakers Magazine and since the first time I made it, it has become a family favourite. My daughter hates mushrooms, so I especially like the fact that I can chop them up finely and sneak them into the mixture and she is none the wiser! The cold leftovers make great sandwiches.
- 3 slice white bread
- 236.59 ml milk
- 29.58 ml butter
- 177.44 ml chopped mushroom
- 1 small onion, finely chopped
- 2 clove garlic, minced
- 453.59 g ground beef
- 453.59 g ground pork
- 2 eggs, lightly beaten
- 29.58 ml ketchup
- 14.79 ml Worcestershire sauce
- 2.46 ml dried marjoram
- 2.46 ml thyme
- salt and pepper
- 3 slice bacon
- chopped fresh parsley (to garnish)
Sour Cream Gravy
- 59.14 ml pan dripping
- 29.58 ml flour
- 236.59 ml beef stock
- 236.59 ml sour cream
- salt and pepper
- Tear the bread into small pieces and soak in a large mixing bowl with the milk while you prepare the rest of the loaf.
- Melt the butter in a small skillet and saute the mushrooms, onion and garlic until soft, about 3 minutes.
- Let cool.
- Mix the vegetables and meat into the bread mixture with your hands.
- Add the eggs, ketchup, Worcestershire sauce, marjoram, thyme, salt and pepper; mix by hand in a circular motion.
- Form into a free-form 9" x 5" loaf.
- Drape with the bacon and place on a greased rack in a broiler pan.
- Bake in a preheated 375 degree F oven for about 1 hour and 15 to 30 minutes, or until browned and meat is cooked through.
- Lift off the rack and keep warm while making the gravy.
- Pour 1/4 cup of the pan drippings into a small saucepan.
- Stir flour into the drippings until smooth.
- Cook, stirring, over medium heat 3 minutes.
- Gradually stir in the stock and bring to a boil.
- Reduce the heat and cook until thickened.
- Stir in the sour cream; heat through but do not boil.
- Season with salt and pepper.
- Transfer to a heated sauce boat and sprinkle with parsley.
I could've sworn that I'd reviewed this before, but I guess not, so here goes. This is THE BEST meatloaf I've ever had. I made it exactly as written, and it was excellent, and I've also made some changes/tweaks over time. I use super lean beef (~90 to 95% lean), multi-grain bread (with sunflower seeds, flax seeds, and walnuts in it), lean center-cut bacon, and a mixture of light sour cream with a tablespoon or two of creme fraiche for the gravy. Instead of ketchup, I use A-1 steak sauce (the bold and spicy is especially good), and I usually use at least a cup or more of the mushrooms (I prefer cremini). It's absolutely one of our favorite dishes (and until this recipe, I didn't even like meatloaf). There are other tweaks I may try (like flourpower's suggestion of adding chopped bacon in the meat mix), but this is just a great recipe. Thanks, Irmgard, for a real winner.
Mmm, mmm, mmm!! This was my first time making meat loaf (though not my first time eating it) and I don't think I'll ever enjoy another meatloaf better than this! I suggest taking a little raw piece off and cooking it in the microwave to test the seasoning. I added a little extra ketchup and worcestershire sauce. I also added 3 strips chopped raw bacon in the meat mix. This one was a real hit!!
I don't know what I did wrong, but I ended up with a nice and moist meatloaf, but it was VERY bland and the gravy as well. So I averaged at a 4, the moistness was a 5, blandness a 3. I had SUCH high hopes for this, but all I could really taste (and that was barely at that) the bacon topping. The gravy tasted like warm sour cream. I wish I could say this would be our meatloaf of choice from now on, but I doubt I will make it again, at least not without changes that would really change the recipe.