2 pounds ground lean beef
8 ounces fresh white mushrooms (about 3 cups), coarsely chopped
1 1.4-ounce package dry vegetable soup mix
1/2 cup seasoned dry bread crumbs
1/2 cup milk
1 egg, lightly beaten
Mushroom Sauce (recipe follows)
MUSHROOM SAUCE
1/4 cup milk
2 tablespoons cornstarch
2 tablespoons butter
8 ounces fresh white mushrooms (about 3 cups), sliced
1/3 cup chopped onion
1 14-ounce can beef broth
Servings: 8
Preheat oven to 350ºF. In a large bowl, combine beef, mushrooms, vegetable soup mix, bread crumbs, milk and egg until well combined. Form into two loaves, 7 × 5-inches each. Place loaves in a shallow baking pan with rack. Bake for 45 minutes.
Yield: 6 to 8 portions
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Mushroom Sauce:
In a small bowl, combine milk and cornstarch; set aside. In a large skillet, melt buffer over high heat. Add mushrooms and onion; cook and stir over moderate heat until mushrooms are golden, about 10 minutes. Stir in beef broth and 1/2 cup water; bring to a boil. Stir cornstarch mixture into mushroom mixture in skillet. Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.
Yield: 2-1/2 cups
baking time: 45 minutes
Notes: In Meatloaves with Mushroom Sauce, the lean beef mixture is divided and baked in two small loaves, shortening the traditional cooking time. Plenty of chopped fresh white mushrooms are added to enhance the beef flavor and provide a pleasantly moist, light texture. That does your family a big health favor too — using more mushrooms and less meat cuts down on fat and cholesterol. With an extra bonus of a richly-flavored mushroom sauce, this recipe should soon become a family favorite, especially when they find out there's plenty left over for sandwiches the next day!
8 ounces fresh white mushrooms (about 3 cups), coarsely chopped
1 1.4-ounce package dry vegetable soup mix
1/2 cup seasoned dry bread crumbs
1/2 cup milk
1 egg, lightly beaten
Mushroom Sauce (recipe follows)
MUSHROOM SAUCE
1/4 cup milk
2 tablespoons cornstarch
2 tablespoons butter
8 ounces fresh white mushrooms (about 3 cups), sliced
1/3 cup chopped onion
1 14-ounce can beef broth
Servings: 8
Preheat oven to 350ºF. In a large bowl, combine beef, mushrooms, vegetable soup mix, bread crumbs, milk and egg until well combined. Form into two loaves, 7 × 5-inches each. Place loaves in a shallow baking pan with rack. Bake for 45 minutes.
Yield: 6 to 8 portions
_____________________
Mushroom Sauce:
In a small bowl, combine milk and cornstarch; set aside. In a large skillet, melt buffer over high heat. Add mushrooms and onion; cook and stir over moderate heat until mushrooms are golden, about 10 minutes. Stir in beef broth and 1/2 cup water; bring to a boil. Stir cornstarch mixture into mushroom mixture in skillet. Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.
Yield: 2-1/2 cups
baking time: 45 minutes
Notes: In Meatloaves with Mushroom Sauce, the lean beef mixture is divided and baked in two small loaves, shortening the traditional cooking time. Plenty of chopped fresh white mushrooms are added to enhance the beef flavor and provide a pleasantly moist, light texture. That does your family a big health favor too — using more mushrooms and less meat cuts down on fat and cholesterol. With an extra bonus of a richly-flavored mushroom sauce, this recipe should soon become a family favorite, especially when they find out there's plenty left over for sandwiches the next day!
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