Perfectly Seared Salisbury Steak Meatloaf with Velvety Mushroom Gravy
Ingredients:
1 ½ lbs ground beef
1 egg
1 cup breadcrumbs
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
Salt and pepper to taste
2 tbsp olive oil
2 cups mushrooms, sliced
1 small onion, sliced
2 cups beef broth
1 tbsp flour
½ cup heavy cream
Fresh parsley for garnish
Directions:
Preheat the oven to 375°F (190°C). In a large bowl, combine ground beef, egg, breadcrumbs, finely chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix until well combined.
Form the mixture into a loaf shape and place it on a baking sheet lined with parchment paper.
Bake for 40-45 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C).
While the meatloaf is baking, heat olive oil in a skillet over medium heat. Add the sliced onions and sauté until they begin to caramelize, about 5-7 minutes.
Add the sliced mushrooms and continue to sauté for another 3-4 minutes, until the mushrooms soften.
Sprinkle flour over the mushroom mixture and stir to combine. Gradually pour in the beef broth, stirring constantly to avoid lumps. Let the gravy simmer for 5-7 minutes, until thickened.
Stir in the heavy cream and let the gravy simmer for another 2 minutes.
Once the meatloaf is done, let it rest for 5 minutes before slicing.
Serve slices of meatloaf over a bed of mashed potatoes, topped with the rich mushroom gravy. Garnish with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes | Kcal: Approximately 450 kcal per serving | Servings: 4 servings