Ingredients Jump to Instructions ↓

  1. 3 pounds Ground beef

  2. 1 Egg

  3. 1 cup Sweet bell pepper; diced

  4. 1 cup Onion; diced

  5. 2 tablespoons Fragrant ketchup

  6. 1 Whole seed mustard

  7. 1 pinch Thyme

  8. 1 pinch Salt and pepper

  9. 2 tablespoons Peanut oil

  10. 1 Clove garlic; minced

  11. 1 pounds Shiitake mushrooms; sliced

  12. 1 pounds Portobello mushrooms; sliced

  13. 1 pounds Chanterelle mushrooms; sliced

  14. Salt; to taste

  15. 1 tablespoon Marjoram

  16. 1 1/2 cup Beef or vegetable stock

  17. Fresh cracked black pepper; to taste

Instructions Jump to Ingredients ↑

  1. FOR MEATLOAF FOR THE GRAVY Preheat oven to 450 degrees. Mix all meatloaf ingredients very well. Bake in a 4 x 4 x 9-inch baking pan. Bounce pan on counter until packed, then bake for 50 minutes. Note: 1 whole seed mustard prob. means either 1 t. or 1 T. - HB For gravy: Heat oil in pan, add garlic and mushrooms and salt and cook until soft. Add marjoram and remove from heat. Use equal parts of meatloaf fat and flour and make brown roux in heavy saute pan over medium high heat. Add stock while stirring, then strain. Return gravy to pan, add mushrooms and reduce until thickened. Season with fresh pepper. Yield: 4 servings CHEF DU JOUR SHOW #DJ9182 Recipe by: Jack McDavid Posted to MC-Recipe Digest V1 #816 by Holly Butman on Sep 28, 1997


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