Meatloaf Stroganoff with Sauce
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.