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Serve up some comfort food with this meatloaf and spicy mushroom gravy

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Posted at 12:40 PM, Aug 21, 2015
and last updated 2015-08-21 12:40:37-04

RICHMOND, Va - Cookbook Author and Recipe Developer Marie Carter was back in the Virginia This Morning kitchen with a recipe for her signature meatloaf. Marie later finished off the family favorite dish with her flavor-packed spicy mushroom gravy. For more information visit www.mariedempseycarter.com.

Meatloaf with spicy mushroom gravy

Ingredients to make 6 servings

2          tablespoons butter

1          large onion, chopped

1          garlic clove, minced

1          teaspoon coarse salt

½         teaspoon ground black pepper

1          egg, lightly beaten

¾         cup ketchup

1          teaspoon Worcestershire sauce

¼         cup finely grated Parmesan cheese

½         teaspoon dried basil

½         teaspoon dried oregano leaves

2          tablespoons chopped fresh parsley

¾         cup fresh bread crumbs

1          pound ground beef chuck

1          pound meatloaf mix (ground chuck, veal, and pork)

3          slices bacon

Spicy mushroom gravy (recipe on November 6)

Adapted for 2 servings

2          teaspoons butter

1          small yellow onion, chopped

½         teaspoon coarse salt

¼         teaspoon ground black pepper

¼         teaspoon garlic powder

1          egg yolk, lightly beaten

2          tablespoons ketchup

Dash of Worcestershire sauce

1          tablespoon finely grated Parmesan cheese

¼         teaspoon dried basil

½         teaspoon dried oregano leaves

1          tablespoon chopped fresh parsley

¼         cup fresh bread crumbs

¾         pound ground beef chuck or meatloaf mix (ground chuck, veal, and pork)

1          slice bacon

Spicy mushroom gravy

Preheat the oven to 400 degrees.

Melt the butter in a large skillet. Add the onion, salt, pepper, and garlic powder. Sauté over medium heat until the onion softens, about 5 minutes. Remove from heat and cool. In a medium mixing bowl, thoroughly combine the cooled onion and all the remaining ingredients except the ground beef (or meatloaf mix), and bacon. Add the ground beef (or meatloaf mix). Using your hands, combine with the other ingredients (run your hands under very cold water first; this will make it easier to work with the meat). Place the mixture in a shallow roasting pan or baking dish and shape into a loaf, 6 inches long, 3 inches wide, and 3 inches high. Lay the bacon slice on top of the loaf. Bake for 15 minutes. Turn the oven temperature down to 350 degrees and bake for an additional 25 minutes. Remove the meatloaf from the oven and let it rest for 10 to 15 minutes before serving. Serve with mushroom gravy.

Spicy mushroom gravy

Ingredients to make 4 cups

2          tablespoons vegetable oil

3          tablespoons butter, divided

4          scallions, sliced

2          garlic cloves, minced

¾         teaspoon coarse salt

½         teaspoon white pepper

¼         teaspoon ground black pepper

½         teaspoon paprika

Pinch of cayenne

¼         teaspoon dry mustard

2          cups beef broth, divided

3          tablespoons flour

½         cup dry red wine

1          teaspoon tomato paste

8          ounces white button mushrooms, chopped

Adapted to make 1 cup

1          tablespoon vegetable oil

2          tablespoon butter, divided

1          scallion, sliced

1          small garlic clove, minced

½         teaspoon coarse salt

¼         teaspoon white pepper

¼         teaspoon ground black pepper

Pinch of cayenne

Pinch of dry mustard

1          cup beef broth, divided

1          tablespoon flour

¼         cup dry red wine

½         teaspoon tomato paste

3          ounces white button mushrooms, chopped

In a medium saucepan, heat the oil and 1 tablespoon of the butter over medium heat until the butter melts. Add the scallion, garlic, salt, white pepper, black pepper, cayenne, and mustard. Cook 3 to 5 minutes, stirring occasionally. Stir in ½ cup of the beef broth. Add the flour and cook for 2 to 3 minutes while stirring to prevent the roux from sticking to the bottom of the pan. Whisk in the wine and cook over medium heat until the liquid is reduced by half. Stir in the tomato paste and the remaining ½ cup of the beef broth.

Melt the remaining 1 tablespoon butter in a small skillet. Add the mushrooms, and sauté over medium heat until very tender, about 5 minutes. Add the mushrooms to the gravy. Simmer for 5 to 8 minutes, stirring often. For thicker gravy, combine 1 teaspoon softened butter with 1 teaspoon flour and whisk into the gravy.