Wednesday, May 23, 2012

Meatloaf with Herbed Cream Sauce

Man. Meatloaf gets such a bad rap, but to me, it's one of the ULTIMATE comfort foods. i'm pretty sure I never shied away from it as a kid when it appeared on the dinner table (if so, I KNOW Mom & Dad will let me know), and I still remember making it for the first time when I moved out on my own. 

Honestly, it turned out pretty terrible. I didn't want to mix the 'loaf' with my hands, so it didn't hold its shape and ended up a puddled greasy mess that NO amount of ketchup could fix. 


Luckily, now I have a go-to 'standard' meatloaf, culled from a REALLY old issue of
Southern Living. This recipe though? Wow. It's almost as if someone classed up the humble meatloaf; instead of being served with ketchup, there's a wonderful creamy sauce, filled with fresh herbs. Adding mushrooms to the meatloaf itself adds a really nice flavor and texture as well. It's like true comfort food, turned up to eleven.



Meatloaf with Herbed Cream Sauce

Ingredients:
1 Tbsp olive oil
½ cup roughly chopped onion
1 cup roughly chopped baby bella mushrooms
2 cloves garlic, minced
1 ¼ lb ground beef (80/20)
1/2 lb ground pork
2 eggs, beaten
2/3 cup plain bread crumbs
½ tsp salt
¼ tsp pepper
1 Tbsp ketchup
2 Tbsp Worcestershire sauce
1 tsp grated horseradish
1 Tbsp fresh thyme
Cream Sauce:
1 Tbsp pan drippings
1/2 cup finely chopped baby bella mushrooms
1 Tbsp flour
¼ cup beef broth
½ cup heavy cream
1 Tbsp chopped fresh chives
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh thyme
Salt & pepper to taste

In a small pan, heat the olive oil and add the onion, mushrooms and garlic; cook for 5 minutes or until softened. Remove from heat and let cool.





Side note: THESE were growing in my yard - and no, I did NOT cook them.


In a large bowl, combine the ground beef, sausage, beaten eggs, bread crumbs, salt, pepper, ketchup, Worcestershire sauce, horseradish and thyme. Fold in the cooled mushroom mixture and combine well. Use your hands to combine the mixture!






Form into a loaf and place in a greased 9" loaf pan. Bake 45-50 minutes in a 350 degree oven or until the top is firm and the internal temperature reaches 160 degrees. Let rest 15 minutes before slicing.




While the meatloaf is cooling, make the cream sauce. Heat 1 Tbsp of the meatloaf pan drippings in a small pan over medium heat. Add the mushrooms and cook for 2 minutes. Whisk in the flour and cook 1 minute. Whisk in the beef broth and slowly stir in the cream.







Let simmer 3-5 minutes or until the sauce has thickened. Stir in the chives, parsley and thyme; cook 1 minute. Season to taste with salt & pepper and serve with meatloaf.




7 comments:

  1. This comment has been removed by the author.

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    1. Thank you, Chumkie! I have checked out your blog, and guess what? I LOVE quilting, and am an AVID quilter (already have 5 tops done this year!). You now have a new follower :)

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    2. Sorry, Julia, our comments must have crossed en route. I meant to leave you the link to my recipes blog. Thank you for following me on my quilting blog!
      Chumkie.

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    3. well, now I'm following your recipes, too! :)

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  2. Lovely meatloaf recipe, especially the herbed cream sauce! I am a brand new follower of your blog and plan to check back every time you post a new entry.
    Chumkie of
    My Favourite Recipes.

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  3. Thanks for linking this in to Food on Friday: Meatloaf. Have a great week.

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    Replies
    1. You're welcome, Carole! Have a great week as well!

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