Any Day Pantry Meatloaf with Shitake Mushroom Gravy

There’s a secret ingredient* in this meatloaf that seals its status as bling cuisine entree. When you add an easy mushroom gravy and roasted root vegetables, a simple meal emerges that is fit for royalty! (Or hungry friends!)

INGREDIENTS:

1 ½ lbs. 80% fine quality ground beef

2 cloves of garlic chopped finely

1/3 C or ¼ sweet onion diced

*3 heaping T bottled Thousand Island Dressing

1 large egg

1/3 C panko crumbs

¼ t black pepper + 1 t kosher salt

¼ t dried dill weed

¼ t dried tarragon

¼ t thyme

1/3 C chopped Italian parsley

MUSHROOM GRAVY:

1 pint shitake mushrooms, sliced

1 beef bouillon cube (Knorr) dissolved in 2 C boiling water

2 t corn starch + 2 T water, mixed

3 T salted butter

½ t kosher salt + ¼ t black pepper

CARROTS AND POTATOES:

5 large carrots peeled and cut down the middle

1 large russet potato cut into 1-inch chunks

2 T olive oil

¼ T kosher salt + ¼ t black pepper

METHOD:

• For meatloaf, combine all ingredients with hands or a spoon until well combined. Form into loaf and place atop foil lined baking sheet. Bake in preheated 375°F oven for about 25-35 minutes until browned and bubbling and cooked through.
• For gravy, melt 3 T butter in large saucepan. When melted and hot add mushrooms. Cook them on high until they begin to brown. Don’t crowd them! Add salt and pepper. Then add about 1 – 1 ½ C of the melted bouillon stock. Let reduce by half. Reduce heat and slowly stir in the corn starch slurry until thick. Remove from heat. Taste. Add more salt and pepper if needed.
• For vegetables, combine the cut carrots and potatoes. Cover with the oil and salt and pepper. Lay out onto a baking sheet covered with parchment. Roast in a preheated, 375°F oven for about 35 minutes, or until tender.
• Serve!