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Description
Homemade Smothered Mushroom Meatloaf with Parsley Potatoes

RECIPE
Smothered Mushroom Meatloaf with Parsley Potatoes

Ingredients

Meatloaf
1 pkg (14 g/0.5 oz) dried mixed mushrooms
1 onion, grated
1/2 cup fresh bread crumbs
1 egg, beaten
2 tbsp milk
1 tsp dried thyme or parsley
1 tsp Dijon mustard
1/4 tsp each salt and pepper
1/2 lb each ground beef and ground pork

Creamy Mushroom Sauce
1 tbsp oil
1 cup oyster mushrooms, thinly sliced
2 cloves garlic, thinly sliced
1 tbsp all-purpose flour
1/2 cup milk
1/2 cup 10% cream
1 tsp Dijon mustard
1/4 tsp each salt and pepper
2 tbsp chopped fresh parsley

Parsley Potatoes
1 lb potatoes
2 cups chopped fresh parsley
2 tbsp butter
1 tsp salt

Baking Instructions

Meatloaf

1. In food processor, pulse dried mushrooms until finely powdered with a few small pieces; transfer to bowl.
2. Stir in onion, bread crumbs, egg, milk, thyme/parsley, mustard, salt and pepper.
3. Add beef and pork, mix to combine.
4. Shape into 7 x 4-inch (18 x 10 cm) log; place on foil-lined rimmed baking sheet.
5. Bake in 375 F oven for about 40 minutes. Let stand for 10 minutes before slicing.

Creamy Mushroom Sauce

1. Meanwhile, in skillet, heat oil over medium heat.
2. Cook oyster mushrooms and garlic, stirring occasionally, until softened, golden and no liquid remains, about 10 minutes.
3. Stir in flour, cook, stirring, for 2 minutes. Stir in milk, cream, mustard, salt and pepper. Simmer, stirring occasionally, until slightly thickened, about 3 minutes.
4. Stir in parsley, cook for 1 minute. Serve with meatloaf.

Parsley Potatoes

1. Wash, peel and chop potatoes into 1/2 inch pieces.
2. Cook potatoes with salt until fork tender (trying to not overcook them).
3. Once cooked, drain potatoes and let them cool completely.
4. Meanwhile, in a sauce pan, melt butter over medium heat and cook parsley until wilted.
5. Gently place the cooled potatoes into the sauce pan with the parsley.
6. Evenly coat the potatoes with parsley, cook until heated through. Serve with meatloaf.

* Makes 4 servings;
** Meatloaf can be wrapped in bacon if desired;
*** All beef may be used instead of half beef and half pork;
**** Any type of mushroom can replace the oyster mushrooms;
***** If potatoes become overcooked for the parsley potatoes, just make parsley mashed potatoes;
****** Other meatloaf recipes I've made: , .

LET ME KNOW IF YOU MAKE THE RECIPE AND HOW IT TURNS OUT FOR YOU.
IF YOU RUN INTO ANY TROUBLE WHILE MAKING IT OR HAVE ANY QUESTIONS, COMMENTS OR CONCERNS, PLEASE FEEL FREE TO MESSAGE ME!

Description
Homemade Smothered Mushroom Meatloaf with Parsley Potatoes

RECIPE
Smothered Mushroom Meatloaf with Parsley Potatoes

Ingredients

Meatloaf
1 pkg (14 g/0.5 oz) dried mixed mushrooms
1 onion, grated
1/2 cup fresh bread crumbs
1 egg, beaten
2 tbsp milk
1 tsp dried thyme or parsley
1 tsp Dijon mustard
1/4 tsp each salt and pepper
1/2 lb each ground beef and ground pork

Creamy Mushroom Sauce
1 tbsp oil
1 cup oyster mushrooms, thinly sliced
2 cloves garlic, thinly sliced
1 tbsp all-purpose flour
1/2 cup milk
1/2 cup 10% cream
1 tsp Dijon mustard
1/4 tsp each salt and pepper
2 tbsp chopped fresh parsley

Parsley Potatoes
1 lb potatoes
2 cups chopped fresh parsley
2 tbsp butter
1 tsp salt

Baking Instructions

Meatloaf

1. In food processor, pulse dried mushrooms until finely powdered with a few small pieces; transfer to bowl.
2. Stir in onion, bread crumbs, egg, milk, thyme/parsley, mustard, salt and pepper.
3. Add beef and pork, mix to combine.
4. Shape into 7 x 4-inch (18 x 10 cm) log; place on foil-lined rimmed baking sheet.
5. Bake in 375 F oven for about 40 minutes. Let stand for 10 minutes before slicing.

Creamy Mushroom Sauce

1. Meanwhile, in skillet, heat oil over medium heat.
2. Cook oyster mushrooms and garlic, stirring occasionally, until softened, golden and no liquid remains, about 10 minutes.
3. Stir in flour, cook, stirring, for 2 minutes. Stir in milk, cream, mustard, salt and pepper. Simmer, stirring occasionally, until slightly thickened, about 3 minutes.
4. Stir in parsley, cook for 1 minute. Serve with meatloaf.

Parsley Potatoes

1. Wash, peel and chop potatoes into 1/2 inch pieces.
2. Cook potatoes with salt until fork tender (trying to not overcook them).
3. Once cooked, drain potatoes and let them cool completely.
4. Meanwhile, in a sauce pan, melt butter over medium heat and cook parsley until wilted.
5. Gently place the cooled potatoes into the sauce pan with the parsley.
6. Evenly coat the potatoes with parsley, cook until heated through. Serve with meatloaf.

* Makes 4 servings;
** Meatloaf can be wrapped in bacon if desired;
*** All beef may be used instead of half beef and half pork;
**** Any type of mushroom can replace the oyster mushrooms;
***** If potatoes become overcooked for the parsley potatoes, just make parsley mashed potatoes;
****** Other meatloaf recipes I've made: , .

LET ME KNOW IF YOU MAKE THE RECIPE AND HOW IT TURNS OUT FOR YOU.
IF YOU RUN INTO ANY TROUBLE WHILE MAKING IT OR HAVE ANY QUESTIONS, COMMENTS OR CONCERNS, PLEASE FEEL FREE TO MESSAGE ME!