You want hearty? Ill give you hearty! Here my recipe for Mini Meatloaves with mushroom and caramelized onion gravy over mashed Yukon Gold potatoes. I made this tonight.
Mini Meat loaves with Mushroom and caramelized onion gravy over Mashed Yukon Gold Potatoes.
- 1.5 lbs Ground chuck 80/20
- 2 slices of bread (White or wheat preferably)
- 1 Large egg
- 1 Tspn Garlic Powder or 1.5 Tspn of fresh minced garlic
- 1/4 cup milk
- 1 Tblsp Worcestershire sauce
- 2 Tspn Yellow or Dijon prepared mustard
- Tblsp beef base or bullion
- 2 Tspn Paprika
- Black pepper to taste
- 1 medium to large onion julienned (thin slices)
- 2 small cans mushrooms(drained) or 1 lb fresh mushrooms sliced thick
- 1/4 cup flour
- 5 medium Yukon Gold potatoes(peeled)
- Large mixing bowl
- 1/2 stick butter or 2 Tblsn margarine
- 1 cup water
- 1 cup milk
Take deep frying pan (one preferably with a lid for later) put over medium low heat to get hot.
Take pot (large enough to fit potatoes) half full with water. Put over high heat to bring to a boil .
Peel potatoes and cut into large, even chunks. Salt water on stove very well(water should taste like the ocean)
and add potatoes.
In large mixing bowl add: Meat, Bread, Egg, Garlic, Milk, Worcestershire sauce, mustard, Beef base or Bullion,
Paprika and Black Pepper. Mix until it just comes together, then split into 3 portions and make each portion into a mini loaf.
Place into frying pan to brown and cover with lid.
Potato water should be boiling now, turn heat down to medium high.
While meat loaves are browning, slice onion and either drain or slice mushrooms. Before adding Mushrooms and onions to meatloaf pan,
flip the loaves and turn heat down slightly. Ada 1/3 cup water to pan and make sure any brown bits are scraped from bottom of pan.
Add Mushrooms and onions, making sure they are nice and nestled around the loaves. Give 2 or 3 shakes of salt and cover.
Let simmer for about 15 to 20 minutes checking every so often to make sure nothing is burning.
When the meatloaves are about 10 minutes from being done, your potatoes should be tender. Drain potatoes well and if you can,
put back into the cooking pot with the butter or margarine, a splash of milk and mash them right in there.
I prefer an initial mashing with fork or potato masher and then once the big chunks are broken up whip them with a wisk.
If you want to use an electric blender feel free.
When your potatoes are whipped to perfection, cover an set aside. Remove loaves from pan, cover and set aside.
Add 1 Tbsn of butter or margarine to onions and mushrooms. Turn heat to medium high and simmer a minute till exess liquid is cooked off
and only fat, mushrooms and onions remain. Shake your quarter cup of flour into pan and stir till fat is absorbed and forms a paste.
Cook paste, stirring for about a minute to cook out the raw flour. Add cup of water slowly while stirring to prevent lumps.
Once water is incorporated you can add milk all at once. Stir to mix, bring to a simmer to thicken, stir again and add meatloaves back into
the gravy. Let simmer over medium low heat for about 10 minutes till gravy reduces a bit and thickens even more. Taste gravy and adjust seasoning.
It's probably going to need some more salt or beef base. More pepper if you like.
Serving size is one loaf and a generous scoop of potatoes to a plate with your favorite veggie. A good ladle of gravy over the meat and potatoes and your in comfort food heaven!!
