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Making Meatloaf With Mushroom Gravy

Course: entree
Author: Chef Keith Snow


  • 2 tbs beef tallow or olive oil
  • 1 cup minced onion
  • 1/4 cup minced carrot
  • 1/4 cup minced celery
  • 1/4 cup minced red bell pepper
  • 2 tbs red wine cabernet works nicely
  • 1 lb ground buffalo
  • 1 lb ground beef
  • salt and pepper to taste
  • 3 tbs parmesan cheese
  • 1 egg yolk beaten
  • Sauce
  • 1/2 oz re-hydrated dried mushrooms in 1 cup boiling water-do this in blender with lid on
  • 8 oz fresh crimini mushrooms roasted-then half are sliced and reserved, half are added to blender with rehydrated mushrooms to get pureed.
  • 1/4 cup minced onion
  • 4 garlic cloves minced
  • 1/2 cup sour cream
  • 2 cup beef stock
  • 1 tsp worcestershire sauce
  • 1 tbs fresh thyme minced
  • 2 tbs potato flakes to thicken slightly


  • Make Meat
  • Add fat to a dutch oven or large sauce pot, then add vegetables, cook stirring often untill slightly caramelized, deglaze with the wine.
  • Add this mixture to a large work bowl with meat, cheese, egg yolk, salt n pepper, mix well.
  • If making meatballs, form meat into golf ball sized balls, if making a loaf use a greased loaf pan or free-form mold into a greased baking dish.
  • Cook meat in 350 degree oven for about 30 minutes, do not dry out the meat by cooking too long.
  • Make Sauce:
  • In sauce pot heat a little more oil, then cook onion and garlic, add sliced mushrooms, pureed mushrooms, stock, minced thyme, sour cream..heat to simmer....season with worcestershire sauce, adjust seasoning and thickness using potato flakes.
  • Serve meat with the sauce...garnish with fresh herbs.