If you love gravy with your meat loaf, this is the recipe for you! Make the easy, skillet gravy while the loaf bakes for a diner-style dinner you’ll be proud of. Plus, it includes mushrooms and quinoa along with the beef for a hearty and budget-friendly meal.
Mushroom Beef Meat Loaf with Mushroom Gravy
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 55 minutes
- Yield: Serves 6
Ingredients
Meat Loaf
1/2 cup (125 mL) quinoa
2 tbsp (30 mL) oil, divided
2 tsp (10 mL) salt, divided
3/4 cup (175 mL) finely chopped onion
6 cloves garlic, minced
8 oz (225 g) mushrooms, finely chopped
1½ tsp (7 mL) fresh ground pepper, divided
2 eggs
1/2 cup (125 mL) quick-cooking rolled oats
1 lb (500 g) Medium or Regular Ground Beef
Mushroom Gravy
3 tbsp (45 mL) butter, divided
8 oz (225 g) mushrooms, sliced
¾ cup (175 mL) sliced onion
4 cloves garlic, minced
2 sprigs fresh thyme, chopped
Salt and fresh ground pepper
2 cups (500 mL) beef broth, warmed
2 tbsp (30 mL) all-purpose flour
Instructions
- Meat Loaf: Bring 2/3 cup (150 mL) water, 1 tsp (5 mL) of the oil and a pinch of salt to a boil in a small saucepan. Stir in quinoa. Cover, reduce heat to low and simmer for about 15 minutes or until tender and liquid is absorbed. Fluff with a fork and transfer to a bowl. Refrigerate to cool completely.
- Meanwhile, heat a skillet over medium-high heat for 1 minute. Add remaining oil and swirl to coat pan. Cook onion and garlic, stirring, for about 3 minutes or until translucent. Add mushrooms and season lightly with some of the remaining salt and pepper to taste. Cook, stirring, for about 8 minutes or until liquid is evaporated and mushrooms are golden brown. Transfer to a bowl and let cool completely.
- Beat eggs with a fork in a large bowl. Stir in remaining salt and pepper, oats and cooled quinoa and mushroom mixture. Gently mix in beef with a fork until well blended (see Note).
- Pack meat mixture firmly into a parchment paper-lined 9 x 5-inch (2 L) loaf pan.
- Bake in preheated 325°F (160°C) oven for about 1 hour or until digital instant-read thermometer inserted in the centre reads 160°F (71°C).
- Mushroom Gravy: Meanwhile, melt butter over medium-high heat in a skillet. Cook mushrooms and onions, stirring, for about 8 to 10 minutes or until liquid is evaporated and onions are caramelized. Add garlic and thyme; cook, stirring, for 30 seconds. Sprinkle in flour; cook, stirring constantly, for 1 minute. Gradually whisk in warm broth; reduce heat and boil gently, whisking often, for about 15 minutes or until thick. Season with salt and pepper to taste. Remove from heat; cover to keep warm.
7. Tent meat loaf with foil and let rest for 10 to 15 minutes. Cut into slices and serve with Mushroom Gravy.
Notes
To make sure this meat loaf holds the shape when baked and sliced, mix the beef in well and press down firmly when packing the loaf pan to remove any air pockets.
Per 1 portion: about 380 Calories, 21g Protein, 21g Fat, 28g Carbohydrate, 1530mg Sodium
Excellent Source of: Thiamine, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Pantothenate, Zinc, Selenium, Copper
