| 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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