Hearty Country Meatloaf with Sour Cream Gravy
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.
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INGREDIENTS
NutritionMeatloaf
- 3slices white bread
- 1cup milk
- 2tablespoons butter
- 3⁄4cup chopped mushroom
- 1
- 2
- 1lb ground beef
- 1lb ground pork
- 2
- 2tablespoons ketchup
- 1tablespoon Worcestershire sauce
- 1⁄2teaspoon dried marjoram
- 1⁄2teaspoon thyme
- salt and pepper
- 3slices bacon
-
Sour Cream Gravy
- 1⁄4cup pan dripping
- 2tablespoons flour
- 1cup beef stock
- 1cup sour cream
- salt and pepper
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DIRECTIONS
- 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.
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