Meatloaf with a Stroganoff Sauce
Description
Take the classic meatloaf up a notch by making it with a wonderful stroganoff sauce. Serve it with a side of mashed potatoes, rice or egg noodles.
Ingredients
Meatloaf:
1½ lb. ground beef
¾ c. Italian-style bread crumbs or quick oats
1 c. milk
1 egg, beaten
1 t. Worcestershire sauce
½ t. salt
¼ t. freshly ground black pepper
½ t. sage
½ t. celery salt
½ t. granulated garlic or garlic powder
½ t. granulated onion or onion powder
Stroganoff Sauce:
2 T. butter
1 small onion thinly sliced, about 3/4 c.
2 large garlic cloves, minced
8 oz. Crimini (brown button) or white button mushrooms, sliced
1 c. beef broth or stock (low-sodium, if desired)
2 T. all-purpose flour
1 t. Worcestershire sauce
½ c. sour cream
½ t. salt, or to taste
½ t. freshly ground black pepper
fresh parley, for garnish
Directions
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Meatloaf:
Preheat oven to 350 degrees.
Combine all meatloaf ingredients in a bowl; mix together.
Shape into a flat, oblong loaf on an aluminum foil lined baking sheet. Bake until the internal temperature reaches 170 degrees, about 65-70 minutes. If making in a loaf pan, it will take about 90 minutes.
Stroganoff Sauce:
In a large skillet, melt butter over medium-high heat. Add onions and garlic; cook, stirring occasionally until onions begin to soften. Add mushrooms; cook for 3-4 more minutes, until mushrooms have browned and onions are tender. Transfer to a bowl.
While mushrooms are cooking, whisk together beef broth/stock, Worcestershire sauce and flour; pour into the hot empty skillet; simmer for 2-3 minutes, whisking frequently, until sauce begins to thicken.
Place sour cream in a large glass measuring cup; pour 1/2 c. hot broth into the sour cream; stir until smooth. Pour sour cream mixture into the hot pan of sauce; stir until smooth. Add mushroom mixture to the sauce; stir.
Adjust sauce to taste with salt and pepper, if needed.
Serve garnished with parsley and with the sauce over the meatloaf, along with mashed potatoes, rice or egg noodles.
6 servings.