I like meatloaf.  It reminds me of when I was growing up. My mother made meatloaf around once or twice a month.  However, my mother never made a meatloaf like this.  The Mushroom Meatloaf with Mushroom Gravy is rich, decadent and delicious.  This recipe is from and is served at the MidAtlantic Restaurant and Tap Room in Philadelphia.

Even though the main ingredient is a mushroom and there are many (half pound), it is still a meatloaf.  Since mushrooms are usually mild in taste, the flavors of the beef, leeks, and garlic are apparent.   The gravy is the pièce de résistance in this meal.  The gravy is mushroom based as well with one and half pounds included.  The gravy has flavors of garlic, thyme, shallots, onion, celery, wine, mushrooms and heavy cream.  Put this on top of the meatloaf and you forget you are eating meatloaf all together.  It is heavenly.

This recipe takes some time to prep.  It takes about an hour and half to prep.  There is a lot of chopping, slicing and dicing in the prep.  My best friend in this recipe was a food processor.  If I did not use it, the time would have increase another fifteen minutes.  Other than having a lot of vegetables that need to be sautéed before including in the meatloaf, the prep is similar to other meatloaves.  The gravy is easy to make as well.  No special skills needed other than patience.

This recipe is from MidAtlantic Restaurant and Tap Room in Philadelphia and is featured in the September 2010 issue of Bon Appetit.  The recipe serves six.  The cost per serving was $3.07.  Total cost was $18.39.

I paired this recipe with a 2006 Black Bridge Winery West Elks Pinot Noir from Paonia, Colorado.  This Pinot Noir had notes of mushrooms, cherries and was smooth with light tannins.  The wine complemented and did not overwhelm the flavors of the meatloaf.

Mushroom Meatloaf with Mushroom Gravy

Serves 6

Gravy

2  tablespoons olive oil

1 ½  pounds crimini (baby bella) mushrooms, sliced

1 ½  cups chopped onions

1 ½  cups chopped celery

1 ¼  cups chopped shallots

6  garlic cloves

1  tablespoon chopped fresh thyme

1  cup dry red wine

6  cups low-salt beef broth

2  tablespoons (¼ stick) butter, room temperature

1  tablespoon all purpose flour

¼  cup heavy whipping cream

Meatloaf

2  tablespoons olive oil

2 ¼  cups thinly sliced leeks (white and pale green parts only; 2 to 3 large0

8  ounces thinly sliced crimini (baby bella) mushrooms (about 3 cups)

6  large garlic cloves

2  tablespoons Dijon mustard

1  tablespoon Worcestershire sauce

1  teaspoon salt

1  teaspoon freshly ground pepper

2  large eggs, beaten

½  cup crushed crackers (such as Ritz)

2  pounds ground beef (20% fat)

2  tablespoons heavy whipping cream

Gravy – Heat oil in heavy large pot over medium-high heat.  Add mushrooms, onion, celery, shallots, garlic, and thyme.  Sauté until vegetables are soft, about 18 minutes.  Add wine and boil until reduced to a glaze, about 5 minutes.  Add broth.  Boil until mixture is reduced to 4 cups, about 25 minutes.

Blend butter and flour in small bowl to smooth paste.  Whisk cream and flour paste into gravy.  Simmer until thick, stirring often, about 5 minutes.  Season gravy with salt and pepper.  DO AHEAD Can be made 1 day ahead.  Cool, cover, and chill.  Rewarm before using.

Meatloaf – Preheat oven to 350 degrees F.  Heat oil in large skillet over medium-high heat.  Add leeks, mushrooms, and garlic. Sauté until soft, about 10 minutes; scrape into food processor.  Add mustard, Worcestershire sauce, salt, and pepper.  Blend until coarsely chopped; transfer to a large bowl and cool.

Mix eggs, cracker crumbs into vegetables, the beef and cream.  Transfer to a 9x5x3-inch loaf pan.  Bake meatloaf until thermometer inserted into center registers 160 degrees F, 1 ¼ to1 ½ hours.  Let meatloaf rest15 minutes; turn onto platter.  Serve with gravy.

Recipe courtesy of Bon Appetit.