| 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 |
T |
Fragrant ketchup |
| 1 |
|
Whole seed mustard |
| 1 |
pn |
Thyme |
| 1 |
pn |
Salt and pepper |
| 2 |
T |
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 |
T |
Marjoram |
| 1 1/2 |
c |
Beef or vegetable stock |
|
|
Fresh cracked black pepper |
|
|
to taste |
INSTRUCTIONS
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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