Beef / Pork

Meat Loaf With Mushroom Gravy - Anthony Bourdain is for Dinner.

Meat Loaf With Mushroom Gravy - Anthony Bourdain takes 30 minutes to prepare.

Meat Loaf With Mushroom Gravy - Anthony Bourdain takes 45 minutes to cook.

Meat Loaf With Mushroom Gravy - Anthony Bourdain makes 8 servings.

The ingredients for Meat Loaf With Mushroom Gravy - Anthony Bourdain are:

2.5 1tsp Canola Oil
1 large Onions, raw
3 stalk, medium (7-1/2" - 8" lon Celery, raw
1 tbsp Marjoram, dried
1 tsp Thyme, fresh
2 lb Beef chuck
22 oz Veal, ground
3 large Egg, fresh, whole, raw
60 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
.25 cup Tomato Paste
3 tbsp Butter, unsalted
450 grams Mushrooms, fresh
4 tbsp chopped Shallots
1.25 cup Veal Stock (by J123452)
.5 cup, fluid (yields 2 cups whip Heavy Whipping Cream

Here is how you make Meat Loaf With Mushroom Gravy - Anthony Bourdain:

In a large, heavy-bottom saut? pan, heat 2 tablespoons of the oil over medium heat and add the onion, celery, marjoram, and thyme. Season with salt and pepper and cook over medium-low heat, stirring regularly with a wooden spoon, until the vegetables are soft and translucent but not browned. Remove from the heat and transfer to a large mixing bowl to cool.Preheat the oven to 350˚F.Once the vegetable mixture is cool, add the beef, veal, eggs, bread crumbs, and about 2 teaspoons salt and 1/2 teaspoon pepper and mix well with scrupulously clean or rubber-gloved hands. Use the remaining 1/2 tablespoon oil to grease a loaf pan and transfer the mixture to the pan, packing it down gently. Cover the loaf with foil and place the loaf pan on a sheet pan. Cook in the oven for 1 hour.Remove the foil and spread the top of the meat loaf with the tomato paste. Continue to cook for another 30 to 45 minutes, until the instant-read thermometer inserted into the center reaches 150˚F. Remove from the oven and let the meat loaf rest, in the loaf pan, on a wire rack.While it rests, make the gravy. In a large, heavy-bottom saut? pan, heat the butter until it foams and subsides. Add the diced mushrooms and cook over high heat, stirring occasionally, until their released juices evaporate and the mushrooms begin to squeak against the surface of the pan when stirred. Add the shallots and salt and pepper to taste and continue to cook until the mushrooms get browned and the shallots are translucent or slightly golden, 3 to 5 minutes. Sprinkle the flour over the mushrooms and stir well to evenly coat. Cook over medium heat, stirring more or less constantly, for about 2 minutes, to cook off the raw flour taste, then stir in the stock. Whisk the mixture to pull the stuck flour up from the surface of the pan and into the gravy. Add a splash more stock or water if necessary if the mixture seems too thick, then reduce the heat to low and stir in the cream. Taste and season with salt and pepper as needed.Serve the meat loaf in slices, with the gravy ladled over or alongside. Accompany with mashed potatoes if you like.Serving Size: 8- 2" slicesNumber of Servings: 8Recipe submitted by SparkPeople user CROWNECAKES.

The nutritional information for Meat Loaf With Mushroom Gravy - Anthony Bourdain is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 484.1

• Total Fat: 26.5 g
• Cholesterol: 255.8 mg
• Sodium: 351.2 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 2.0 g
• Protein: 47.3 g