Meatloaf with Stroganoff Sauce
Recipes Bread Main Dish Meal ideas Seasonal cooking
Description
This meatloaf is good by itself, but it's even better topped with a stroganoff sauce with mushrooms. The sauce is simply divine, so take advantage and serve it with mashed potatoes, rice or egg noodles.
Ingredients
Meatloaf:
1 1/2 lb. ground beef
3/4 c. quick oats
1 c. milk
1 egg
1 t. Worcestershire sauce
1/2 t. kosher salt
1/2 t. black pepper
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
2 T. all-purpose flour
1 t. Worcestershire sauce
1/2 c. sour cream
1/2 t. kosher salt
1/2 t. freshly ground black pepper
chopped parsley, for garnish
Directions
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Meatloaf:
Preheat oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
Combine all meatloaf ingredients in a bowl; mix together. Shape into a loaf form on the prepared baking sheet.
Bake 65 to 90 minutes or until the internal temperature reaches 170 degrees F.
Sauce:
In a large skillet, melt butter over medium-high heat; add onions and garlic; cook, until the onions begin to soften, stirring often. Add the mushrooms; cook 3-4 minutes, until mushrooms have browned and the onions are tender. Transfer to a bowl.
While the mushrooms are cooking, stir together the beef broth, Worcestershire sauce, and flour; pour into the hot empty skillet; simmer for 2-3 minutes, stirring frequently, until the sauce begins to thicken.
Place the sour cream in a small bowl; add 1/2 c. of the hot broth into the sour cream, whisking until smooth. Pour the sour cream mixture into the hot pan with sauce; whisk until smooth. Transfer the mushroom mixture to the sauce; stir.
Season the sauce with salt and pepper, to taste.
Spoon the sauce over the meatloaf, garnish with chopped parsley and serve with mashed potatoes, rice or egg noodles.
6 servings.