Mushroom Meatloaf with Mushroom Sauce

Of course we must start off with some photos of the girls!

Eden started to wear a bib because she has begun to drool.

Both babies are starting to really hold on to things so Claire is holding on to her giraffe fleece blankie while she eats.

A few weeks ago Adam was at the PA Farm Show for work and brought home some mushrooms and a mushroom cookbook. We both really like mushrooms and I had some free time to make a dinner so I made mushroom meatloaf. It was quite yummy.

This recipe makes 1 loaf but it can be easily doubled.

1 lb ground beef
8 oz fresh white mushrooms - half coarsely chopped, half sliced 1/4 inch thick
1/2 package dry vegetable soup mix (I used onion-mushroom)
1/2 cup seasoned dried bread crumbs
1 egg, lightly beaten
3/4 cup milk, divided
2 tablespoons cornstarch
2 tablespoons butter
1 small onion, chopped
1 can (14 oz) beef broth

Preheat oven to 350 degrees.

Meatloaf:

In a large bowl, combine the beef, the chopped mushrooms, soup mix, bread crumbs, 1/4 cup milk and egg until well combined. Form into a loaf and place onto a shallow baking pan with a rack - or a meatloaf pan. Bake for 40 minutes.

Mushroom sauce:

In a small bowl, combine milk and cornstarch; set aside. In a large skillet, melt butter over medium-high heat. Add sliced mushrooms and onion; cook and stir over moderate heat until mushrooms are golden, about 10 minutes. Stir in beef broth and 1/2 cup water; bring to a boil. Stir in cornstarch mixture. Cook over high heat, stirring constantly until slightly thickened, about 1 minute. Serve over meatloaf.

We ate ours with mashed potatoes but this sauce would be good on rice too.

It's kind of hard to take a good photo of this meal, but it was delicious!

Recipe from a booklet from the Mushroom Farmers of Pennsylvania, the American Mushroom Institute and PA Preferred. Specific recipe from the Mushroom Council.