No Tomato Meatloaf And Mushroom Gravy

1. 1

   In a mini chopper process torn bread slices into fine crumbs, put in a bowl and cover fold in the milk or 1/2 and 1/2 and set aside.

2. 2

   Process garlic with a pinch of salt to a fine mince and set aside.

3. 3

   Add 2 tbsp butter to a saute pan and sweat onions and the garlic until soft and translucent. Season with salt & pepper to taste. Remove from heat and let cool.

4. 4

   In a large bowl add all meats, egg, wet breadcrumbs, cooled onion and garlic, Worcestershire sauce, salt and pepper (using smallest measurements to begin), thyme, McCormick blend, Accent and 1/2 can cream of mushroom soup. Gently work all ingredients together. If the mixture seems too wet add 2-3 tbsp oats or more processed bread.

5. 5

   Make a mini burger using 1-2 tbsp of the meat and saute over med/medhi heat. Cook through and taste to adjust seasoning.

6. 6

   Cover a large cookie sheet with foil and form a large evenly sized brick shape.

7. 7

   Place in a 350u00b0F oven, center rack for.

8. 8

   1 hour. Check for doneness and cook up to 10-20 minutes more until desired doneness.

9. 9

   Gravy: While meatloaf is baking.

10. 10

    In a saucepan melt 3 tbsp butter and add in 3 tbsp flour, cook until a light golden brown. Whisk in remaining 1/2 can of soup and sour cream until all blended. Add in 1 can of chicken broth and pinch of sugar. Season with salt and pepper to taste. Bring up to a boil to thicken, whisking, then reduce heat to simmer. If it doesn't seem thick enough for you, sprinkle with a bit of flour and whisk in quickly. When meatloaf is done, remove to a plate and cover with foil. Skim grease from the meatloaf drippings and whisk the degreased dripping to the gravy. Slice and serve with gravy.

* Per serving · 4 servings · Values may vary.