Creamy mushroom sauce elevates meat loaf to new heights. A double dose of mushrooms – dried in the loaf and fresh in the sauce – is a dream for mushroom lovers. We've used dried mixed mushrooms, but you can substitute whatever dried mushrooms you can find. Serve with mashed potatoes for a deliciously indulgent dinner.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2013
Ingredients
Creamy Mushroom Sauce:
Method
In food processor, pulse dried mushrooms until finely powdered with a few small pieces; transfer to bowl. Stir in onion, bread crumbs, egg, milk, thyme, mustard, salt and pepper. Add beef; mix to combine. Shape into 7- x 4-inch (18 x 10 cm) log; place on foil-lined rimmed baking sheet. Bake in 375 F (190 C) oven until instant-read thermometer inserted into centre reads 160 F (71 C), about 40 minutes. Let stand for 10 minutes before slicing.Creamy Mushroom Sauce: Meanwhile, in skillet, heat oil over medium heat; cook cremini mushrooms and garlic, stirring occasionally, until softened, golden and no liquid remains, about 10 minutes. 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. Stir in parsley; cook for 1 minute. Serve with meat loaf.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 463 mg
- Sugars 5 g
- Protein 28 g
- Calories 361.0
- Total fat 21 g
- Potassium 728 mg
- Cholesterol 120 mg
- Saturated fat 8 g
- Total carbohydrate 16 g
%RDI
- Iron 26.0
- Folate 18.0
- Calcium 12.0
- Vitamin A 9.0
- Vitamin C 7.0
