Ingredients
- 1 tablespoon olive oil
- ½ cup onion, roughly chopped
- ¼ cup carrot, peeled and chopped
- ¼ cup celery, chopped
- ¼ cup red bell pepper, chopped
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried tarragon
- 1 pound ground chuck
- 8 ounces ground pork
- 2 tablespoons tomato paste
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons dried mushrooms, ground
- 1 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 egg, beaten
- ½ cup unflavored bread crumbs
For the gravy:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 ounces sliced mushrooms
- 1 tablespoon tomato paste
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- 1 cup beef broth
- 1 cup cream
Directions
Heat oven to 325oF.
In a medium low sauté pan, sauté the heat onion, celery, carrot, garlic, bell pepper, salt, pepper, thyme, tarragon and cayenne pepper until translucent and soft. Place into a large bowl. Add the beef and pork. Stir gently to mix and cool. Add the tomato, cilantro, dried mushroom, salt, pepper, bread crumbs and egg. Mix thoroughly. Mold into the shape of a meatloaf. Place/roll onto a baking pan and put into the oven.
Bake for 50 to 60 minutes.
Meanwhile, heat a sauté pan to medium low. Add butter and olive oil. Sauté four ounces of sliced mushrooms, salt and pepper until brown. Add tomato paste, beef broth and reduce by half. Add cream and reduce by half again. Remove from heat until the meatloaf is done.
Test temperature with a probe until meatloaf reaches 150oF.
Bring the gravy to a boil and plate. One to two slices of meatloaf topped with the mushroom gravy.
Serves 4-6.
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