Recipe - Grannys Meatloaf W Wild Mushroom Gravy

FOR MEATLOAF
3 pound Ground beef
1 Egg
1 cup Sweet bell pepper; minced
1 cup Onion; minced
2 tablespoon Fragrant ketchup
1 Whole seed mustard
1 pn Thyme
1 pn Salt and pepper

FOR THE GRAVY
2 tablespoon Peanut oil
1 Clove garlic; minced
1 pound Shiitake mushrooms; cut or sliced up
1 pound Portobello mushrooms; cut or sliced up
1 pound Chanterelle mushrooms;
cut or sliced up
Salt; to taste
1 tablespoon Marjoram
1 One half cup Beef or vegetable stock
Fresh cracked black pepper;
to taste

Preheat oven to 450 degrees. Mix all meatloaf ingredients very well. Bake
in a 4 x 4 x 9inch baking pan. Bounce pan on counter until packed, then
bake for 50 minutes.

Note: 1 whole seed mustard prob. means either 1 t. or 1 T. HB

For gravy: Heat oil in pan, add garlic and mushrooms and salt and cook
until soft. Add marjoram and remove from heat. Use equal parts of meatloaf
fat and flour and make brown roux in heavy saute pan over medium high heat.
Add stock while stirring, then strain. Return gravy to pan, add mushrooms
and reduce until thickened. Season with fresh pepper.

Yield: 4 servings CHEF DU JOUR SHOW #DJ9182

Recipe by: Jack McDavid

Posted to MCRecipe Digest V1 #816 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997