Prep 1 hr
Cook 1 hr 20 mins
I've only made this one time...2 days ago when I made it up. After writing it down I didn't remember using so much stuff or it taking so many steps! It's not really as involved as what it looks like written down and it really did turn out good. So far no meatloaf I've made has ever turned out exactly like the one before and I'm hoping to break the cycle by actually writing this one down...I'm sure ya'll can relate:) PS I used a mini food chopper in this but its not strictly necessary.
- 1 lb ground sirloin
- 3⁄4 lb ground pork
- 1⁄2 lb ground veal (optional)
- 3⁄4 large red onion, diced small
- 2 large garlic cloves
- 3 slices good bread (I used honeywheat)
- 4 tablespoons milk or 4 tablespoons half-and-half cream
- 1 large egg
- 1⁄2 tablespoon Worcestershire sauce
- 1⁄2 teaspoon dried thyme
- 1⁄2-1 teaspoon kosher salt
- 1⁄2-1 teaspoon fresh ground pepper
- 1⁄2 teaspoon Accent seasoning (optional)
- 1 1⁄2 teaspoons McCormick's salt-free all-purpose seasoning
- 1 (10 3/4 ounce) can cream of mushroom soup, divided
- 1 (14 1/2 ounce) can chicken broth
- 1⁄4 cup sour cream
- 5 tablespoons butter, divided 2t & 3t
- 2 -3 tablespoons flour
- 1⁄8 teaspoon sugar
- In a mini chopper process torn bread slices into fine crumbs, put in a bowl and cover fold in the milk or 1/2 and 1/2 and set aside.
- Process garlic with a pinch of salt to a fine mince and set aside.
- Add 2 tbsp butter to a saute pan and sweat onions and the garlic until soft and translucent. Season with salt & pepper to taste. Remove from heat and let cool.
- In a large bowl add all meats, egg, wet breadcrumbs, cooled onion and garlic, Worcestershire sauce, salt and pepper (using smallest measurements to begin), thyme, McCormick blend, Accent and 1/2 can cream of mushroom soup. Gently work all ingredients together. If the mixture seems too wet add 2-3 tbsp oats or more processed bread.
- Make a mini burger using 1-2 tbsp of the meat and saute over med/medhi heat. Cook through and taste to adjust seasoning.
- Cover a large cookie sheet with foil and form a large evenly sized brick shape.
- Place in a 350°F oven, center rack for.
- 1 hour. Check for doneness and cook up to 10-20 minutes more until desired doneness.
- Gravy: While meatloaf is baking.
- In a saucepan melt 3 tbsp butter and add in 3 tbsp flour, cook until a light golden brown. Whisk in remaining 1/2 can of soup and sour cream until all blended. Add in 1 can of chicken broth and pinch of sugar. Season with salt and pepper to taste. Bring up to a boil to thicken, whisking, then reduce heat to simmer. If it doesn't seem thick enough for you, sprinkle with a bit of flour and whisk in quickly. When meatloaf is done, remove to a plate and cover with foil. Skim grease from the meatloaf drippings and whisk the degreased dripping to the gravy. Slice and serve with gravy.
This meatloaf ROCKS!!!...but not in the hard as a brick way. It is tender, juicy, flavorful, and absolutely delicious. I used two and a quarter pounds of ground beef for the meat and 1 cup of rolled oats (processed in a mini chopper) instead of bread slices. I increased the garlic to 6 cloves and sautéed one red bell pepper with the onion. Without Accent or McCormick's seasoning on hand, I added ½ teaspoon of ground nutmeg since the fragrant spice pairs well with cream, mushrooms, and sour cream. I always go by touch when determining how many eggs to use in a meatloaf or meatballs and required two large eggs to get the right consistency. I made two mini meatloaves in two 8" by 4" loaf pans and topped each loaf with an extra ¼ cup of cream of mushroom soup (1/2 cup total) before baking. After baking for 1 hour 20 minutes, the cream of mushroom soup on top became a beautiful golden brown topping that I like so much better than my usual ketchup topping. Being born and raised in the south, I can never have too much gravy, so I doubled the amount of gravy and drenched both a big slice of meatloaf and a side of mashed potatoes with the delectable mushroom sauce. Also, I used whole wheat flour to thicken the gravy. Your idea to make traditional gravy from scratch and then stir in sour cream and cream of mushroom soup to produce a savory taste complimentary to the meatloaf flavors is brilliant. No Tomato Meatloaf and Mushroom Gravy is the recipe that I will use for meatloaf, one of my favorite comfort foods, from now on. Thank you, dmac085, for this wonderful recipe!