Meatloaf Stroganoff with Sauce
Recipes Beef Main Dish Seasonal cooking
Description
Combine the best of both worlds, beef stroganoff and old fashioned meatloaf. It's so good and simple, you'll make it often.
Ingredients
Meatloaf:
1 1/2 lb. ground beef
3/4 c. quick oats
1 c. milk
1 egg, beaten
1 t. Worcestershire sauce
1/4 - 1/2 t. salt
1/4 t. freshly ground black pepper
1/4-1/2 t. sage
1/2 t. celery salt
1/2 t. garlic powder
1/2 t. onion powder
Sauce:
2 T. butter
1 small onion, thinly sliced (about 3/4 c.)
2 large garlic cloves, minced
8 oz. Crimini or white button mushrooms, sliced
1 c. beef broth/stock
2 T. all-purpose flour
1 t. Worcestershire sauce
1/2 c. sour cream
1/2 t. salt, or to taste
1/2 t. freshly ground black pepper
Directions
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Meatloaf:
Preheat oven to 350 degrees.
Combine all meatloaf ingredients in a bowl; use hands or a large spoon to mix. Shape into a fairly flat, oblong loaf shape on a foil lined baking sheet or in a 9x13 inch loaf pan.
Bake until the internal temperature reaches 170°F, about 65-70 minutes.*
Sauce:
In a large skillet, melt butter over medium-high heat; add onions and garlic; cook until onions begin to soften, stirring occasionally. Add mushrooms; cook for 3-4 more minutes, until mushrooms have browned and onions are tender. Transfer to a small bowl.
While mushrooms are cooking, whisk/stir together broth, Worcestershire sauce and flour; pour into the hot empty skillet; simmer 2-3 minutes, whisking frequently, until sauce begins to thicken.
Place sour cream in a bowl; ladle 1/2 c. hot broth into the sour cream; whisk until smooth; pour sour cream mixture into the hot pan with sauce; whisk until smooth. Return mushroom mixture to the sauce; stir.
Taste the sauce; season to taste with salt and pepper.
Serve the sauce over the meatloaf with mashed potatoes, rice or egg noodles.
6 servings.
*A 4x4x8 loaf will take about 90 minutes.