| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains, Vegetables | 4 | Servings | ||
INGREDIENTS
| 3 | lb | Ground beef |
| 1 | Egg | |
| 1 | c | Sweet bell pepper; diced |
| 1 | c | Onion; diced |
| 2 | tb | Fragrant ketchup |
| 1 | Whole seed mustard | |
| 1 | pn | Thyme |
| 1 | pn | Salt and pepper |
| 2 | tb | Peanut oil |
| 1 | Clove garlic; minced | |
| 1 | lb | Shiitake mushrooms; sliced |
| 1 | lb | Portobello mushrooms; sliced |
| 1 | lb | Chanterelle mushrooms; sliced |
| Salt; to taste | ||
| 1 | tb | Marjoram |
| 1 1/2 | c | Beef or vegetable stock |
| Fresh cracked black pepper; to taste |
INSTRUCTIONS
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 <butma001@acpub.duke.edu> on Sep 28, 1997
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