Make Ahead

Not Your Mother'sĀ Meatloaf

November 17, 2009
0 Ratings
  • Serves 4-6
Author Notes

my mother always had an strange, inexplicable aversion to meatloaf, so, unlike most people, I did not grow up eating it. luckily for me, my first meatloaf experience came courtesy of an excellent cook --- a friend who did grow up eating, and loving, meatloaf. I have been working on my own version ever since. —sweet enough

What You'll Need
  • for the meatloaf
  • 4 pounds equal parts ground pork, veal and beef
  • 1 cup fine bread crumbs
  • 1 egg
  • 1 tablespoon finely chopped fresh rosemary and thyme
  • 2 cloves garlic, finely minced
  • 1 large onion, finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 tablespoon dijon mustard
  • 1 tablespoon worcestershire sauce
  • salt and pepper (about 1 1/2 teaspoons of each)
  • for the mushroom gravy
  • 1 pound assorted mushrooms
  • 3 sprigs thyme
  • 2 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1 cup beef stock
  • 1 cup red wine
  • salt and pepper
  1. heat oven to 350 degrees. cook the onions and garlic in a pan with the olive oil until translucent. remove from heat. in a large bowl mix together with your hands the meat, breadcrumbs , rosemary, thyme, garlic, egg, tomato paste, mustard, Worcestershire, salt, pepper and cooked onion and garlic. do not over mix.
  2. shape the meat mixture into a loaf and place it into a lightly oiled baking dish and bake for 1 hour. remove from oven, cover with foil and let rest for at least 20 minutes.
  3. for the gravy: while the meatloaf is in the oven place the butter and mushrooms in a pan and cook over a medium heat until they release their liquid. add the flour and cook for about three minutes, taking care that the flour doesn't stick to the bottom of the pan and burn. add the stock and stir well. reduce the mixture by about 1/4 and add the wine. add the thyme leaves and salt and pepper. simmer, stirring every now and then, until the sauce is reduced by about 1/2. correct seasoning.

See what other Food52ers are saying.

  • Michelle Rae
    Michelle Rae
  • kitchenartist
  • Laura
  • Noma

5 Reviews

Michelle R. August 12, 2019
Very moist and nicely balanced, savory flavors. The veal would have added a nice balance, but I just used pork and beef. Fresh garlic and onions from ,y garden! The mushroom gravy was created with dried porcini mushrooms and was rich and complimented the moist meatloaf and fluffy Yukon gold mashed potatoes. It was a perfect as a comfort meal for a blustery day.
Laura January 4, 2016
Does this recipe REALLY call for 4 pounds of meat? That doesn't seem right. I was thinking 2 pounds would about do it, given the 1 egg. Anybody?
Michelle R. August 12, 2019
2 lbs (1 beef and 1 pork) worked well. Moist, savory and topped with mushroom gravy was a warm comfort meal on a blustery stormy night
kitchenartist March 14, 2010
Your recipe's actually not far off from my own mother's meatloaf, but what caught my eye as I was scanning the site today was the plate -- that's my mother's china!
Noma November 29, 2009
This is not only quite delicious, but a surprisingly elegant meal.
Everyone relished every morsel.