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Meat Loaf with Mushroom Gravy

Photo: Greg Dupree; Food Styling: Kelly Gerber Kellie; Prop Styling: Kay E. Clarke
Active time 35 mins
Total time 1 hr, 15 mins
Yield

Serves 12 (serving size: 2 slices meat loaf and about 2 tbsp. gravy)

Cremini mushrooms, fresh herbs and whole-grain bread combine forces for a hearty meat loaf that everyone in the family can enjoy. Topped with a simple stock gravy, this meat loaf packs a ton of flavor. We recommend serving it with mashed potatoes and greens. The beef may look a touch pink after slicing, but if a thermometer registers 160°F, it's done. To freeze, cool meat loaf and gravy completely in large ziplock freezer bags and thaw in the microwave. This easy, make-ahead dinner is always good to have in the freezer for those busy days when cooking just isn't an option.

Ingredients

  • 2 tablespoons olive oil
  • 2 (8-oz.) pkg. presliced cremini mushrooms
  • 5 teaspoons chopped fresh thyme, divided
  • 2 teaspoons dried oregano
  • 2 cups finely chopped onion
  • 8 garlic cloves, minced
  • 2/3 cup Madeira wine or dry sherry
  • 2 (1 1/2-oz.) slices whole-grain bread, coarsely ground
  • 1/3 cup ketchup
  • 2 1/2 tablespoons Dijon mustard, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 3 pounds 90% lean ground sirloin
  • 2 large eggs
  • Cooking spray
  • 2 cups unsalted beef stock (such as Swanson), divided
  • 2 tablespoons all-purpose flour

Nutrition Information

  • calories 279
  • fat 13.2 g
  • satfat 4.5 g
  • monofat 6 g
  • polyfat 1 g
  • protein 26 g
  • carbohydrate 12 g
  • fiber 2 g
  • cholesterol 100 mg
  • iron 3 mg
  • sodium 514 mg
  • calcium 40 mg
  • sugars 5 g
  • Est. Added Sugars 2 g

How to Make It

  1. Preheat oven to 350°F.

  2. Heat oil in a large skillet over medium-high heat. Add mushrooms, 2 teaspoons thyme, and oregano; sauté 5 minutes. Add onion and garlic; sauté 6 minutes. Add wine; cook 2 minutes or until liquid is almost evaporated. Remove pan from heat. Chop half of mushroom mixture; reserve remaining half of mixture.

  3. Place chopped mushroom mixture, breadcrumbs, ketchup, 2 tablespoons mustard, 1 teaspoon salt, pepper, beef, and eggs in a medium bowl, stirring to combine. Shape beef mixture into 2 (9- x 4-inch) loaves on a roasting pan or broiler pan coated with cooking spray. Bake at 350°F for 30 minutes. Add reserved sliced mushroom mixture and 1 cup stock to pan. Bake at 350°F for 15 minutes or until a thermometer inserted in the center of loaves registers 160°F. Remove loaves from pan.

  4. Pour mushroom mixture from bottom of pan into a medium saucepan. Add remaining 1 1/2 teaspoons mustard, remaining 1/2 teaspoon salt, remaining 1 cup stock, and flour, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened. Stir in remaining 1 tablespoon thyme. Cut each meat loaf into 12 slices, and serve with gravy, or follow freezing instructions.

    How to: FREEZE: Cool meat loaf and gravy completely; freeze separately in large ziplock plastic freezer bags. THAW: Microwave meat loaf, covered, in a microwave-safe dish at MEDIUM (50%) 10 minutes or until thawed. REHEAT: Microwave meat loaf at HIGH 3 minutes or until heated. Place gravy in a microwave-safe bowl; microwave at HIGH 3 minutes or until heated.