Blue Plate Meat Loaf with Mushroom Gravy

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Mushrooms

  Shiitake, raw

  350g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 clove or 6g

• Ground beef

  85% lean meat / 15% fat, raw

  1 ½ lb or 680g

• Bread crumbs

  Dry, grated, plain

  ½ cup or 54g

• Ketchup

  ¼ cup or 60g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Salt

  Table

  ½ tsp or 3g

• Chicken broth

  Soup, canned, ready-to-serve

  1 ¼ cup or 300g

• Wheat flour

  White, all-purpose, enriched, unbleached

  2 tsp or 5g

• Worcestershire sauce

  2 tsp or 11g

Directions

1. Remove stems and caps of mushrooms and slice. Finely chop onion. Mince garlic. Beat egg. 1. Preheat oven to 350F. Spray jelly-roll pan with nonstick spray. 2. Meanwhile heat oil in medium nonstick skillet over medium-high heat. Add mushrooms, onion and garlic; cook, stirring occasionally, until mushrooms release their liquid and it is evaporated, about 10 minutes. Remove skillet from heat and let cool slightly. 3. Transfer half of mushroom mixture to large bowl. Add beef, bread crumbs, ketchup, egg, mustard, and salt to bowl; stir until blended but not overmixed. 4. Transfer meat loaf mixture to prepared baking pan and shape into 4 x 8 inch loaf. Bake until 160F about 1 hour and 10 minutes. Let stand 10 minutes. 5. Meanwhile, whisk together broth, flour and Worcestershire sauce in cup until smooth. Add to remaining mushroom mixture in skillet; bring to boil. Reduce heat and simmer, stirring occasionally, until sauce bubbles and thickens, about 3 minutes. Cut meat into 12 slices. Serve with sauce.

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