Yami Guru's Creative Vortex

Here’s what’s cooking at my house: Mushroom Meatloaf with Mushroom Gravy

Gravy Ingredients:

• 2 tablespoons olive oil
• 1 1/2 pounds crimini mushrooms, sliced
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery
• 1 1/4 cups chopped shallots
• 6 garlic cloves, chopped
• 1 tablespoon chopped fresh thyme
• 1 cup dry red wine
• 6 cups low-salt beef broth
• 2 tablespoons butter, room temperature
• 1 tablespoon all purpose flour
• 1/4 cup heavy whipping cream

Meatloaf Ingredients:

• 2 tablespoons olive oil
• 2 1/2 cups thinly sliced leeks
• 8 ounces thinly sliced crimini mushrooms
• 6 large garlic cloves, chopped
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 large eggs, beat to blend
• 1/2 cup crushed crackers
• 2 pounds ground beef
• 2 tablespoons heavy whipping cream

Gravy Directions:

1. Heat oil in heavy large pot over medium-high heat. Add mushrooms, onion, celery, shallots, garlic, and thyme. Sauté until vegetables are soft, about 18 minutes. Add wine and boil until reduced to glaze, about 5 minutes. Boil until mixture is reduced to 4 cups, about 25 minutes.
   
2. Blend butter and flour in small bowl to smooth paste. Whisk cream and flour paste into gravy. Simmer until thick, stirring often, about 5 minutes. Season gravy with salt and pepper.
   Do Ahead: Can be made 1 day ahead. Cool, cover, and chill.  Rewarm before serving.

Meatloaf Directions:

1. Preheat oven to 350°F. Heat oil in large skillet over medium-high heat. Add leeks, mushrooms, and garlic. Sauté until soft, about 10 minutes; scrape into processor. Add mustard, Worcestershire sauce, salt, and pepper. Blend until coarsely chopped; transfer to large bowl and cool.
   
2. Mix eggs and cracker crumbs into vegetables, then beef and cream. Transfer to 9x5x3-inch loaf pan. Bake meatloaf until thermometer inserted into center registers 160°F, 1 1/4 to 1 1/2 hours. Let meatloaf rest 15 minutes; turn onto platter. Serve with gravy.

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