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Meat Loaf with Mushroom Sauce


Meatloaf has long been a standard main dish in America, and according to John Mariani in "Encyclopedia of American Food And Drink," was first seen in print as early as 1899. For many, meat loaf is an ultimate comfort food, bringing back pleasant childhood memories of family meals.
There are many ways to cut the calories and enhance the flavour of ordinary meatloaf, from tasty additions to spicy toppings. Ground round is a great choice if you're using beef for your meatloaf, since excess fat in fattier ground meats is absorbed by breadcrumbs.

Use soft bread crumbs in place of dry for a moister meatloaf, or substitute grated potato or carrots for a portion of the meat, which will also eliminate some of the calories. Baking the meatloaf on a rack will keep it out of the fatty drippings. Try making your own meat loaf pan by piercing holes in an inexpensive loaf pan then setting it on a rack in a larger baking pan.
Another great thing about meatloaf is that you can bake it in the oven, microwave, electric roaster, or slow cooker. Truly, the only limit is your imagination! If your basic meatloaf has lost its appeal, try this week's recipe or create your own with some of the tips below.
Enjoy!

Meat Loaf with Mushroom Sauce

Ingredients:
• 3/4 pound ground beef
• 3/4 pound ground pork
• 3/4 pound ground veal
• 1/2 cup finely chopped onion
• 2 slices bread, crusts removed
• 1/2 cup milk
• 2 eggs, lightly beaten
• 1/2 cup ketchup
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• salt and pepper
• 1 large hard-cooked egg, peeled
• 2 tablespoons diced onion
• 8 ounces sliced mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon flour
• 2 cups beef broth
Preparation:
In a large mixing bowl, combine ground meats; blend with the finely chopped onion and set aside.
Tear the trimmed bread into small pieces; soak in the milk until most of the milk has been absorbed. In a medium bowl, combine the soaked bread with the beaten eggs, ketchup, Worcestershire sauce, and mustard. With your hands, blend the egg mixture thoroughly with the meat. Season with salt and pepper. Place one-third of the meat mixture on a baking sheet (with sides), mounding it slightly in the centre. Form mixture into an oval shape. Place the hard-cooked egg in the centre; mound the remaining meat on the top and pack down. Bake meatloaf in a preheated 400° oven for one hour.
While the meatloaf is baking, sauté the diced onion and mushrooms in the oil until tender. Add the flour; cook until lightly browned. Add the broth and simmer for about 10 minutes. Season to taste with salt and pepper. To serve, slice the meatloaf; top with mushroom sauce.

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