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Mushroom Meatloaf with Pepper-Thyme Gravy
A great variation on an old standby! |
Prep: 15 minutes
Cook: 1-1/4 hour
Servings: Serves 6
| 1-1/2 |
lbs. lean ground beef |
| 2 |
tsp. butter |
| 1/2 |
cup onion, finely chopped |
| 8 |
oz. mushrooms, sliced |
| 3 |
cloves garlic, crushed |
| 3/4 |
cup soft bread crumbs |
| 1 |
egg, slightly beaten |
| 1 |
tsp. salt |
| 3/4 |
tsp. dried thyme leaves, crushed |
| 1/4 |
tsp. pepper |
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Gravy |
| 1 |
tsp. butter |
| 1/2 |
cup diced red, yellow or green bell pepper |
| 1 |
jar (12 oz.) beef gravy |
| 1/2 |
tsp. dried thyme leaves, crushed |
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Heat oven to 350°F. In large nonstick skillet, heat 2 tsp. butter over medium heat until hot. Add onion. Cook and stir 3 minutes. Add mushrooms and garlic. Cook and stir 6 to 8 minutes or until mushrooms are tender. Remove from heat; cool 5 minutes. |
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In large bowl, combine ground beef, bread crumbs, egg, salt, 3/4 tsp. thyme, pepper and mushroom mixture; mix lightly but thoroughly. |
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On rack in broiler pan, shape beef mixture into 8 x 4-inch loaf. Bake in 350°F oven approximately 1-1/4 hours to medium doneness (160°F). |
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Meanwhile prepare gravy. In medium saucepan, heat 1 tsp. butter over medium heat until hot. Add bell pepper. Cook and stir 5 minutes or until crisp-tender. Add gravy and thyme; heat through. |
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Carve meatloaf into slices. Serve with gravy. |
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