Name: White Meatloaf with Mushroom Sauce
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 6 serving(s)
Ingredients: 2 cups (180 g) leek, chopped (about 1 large); 1/4 cup (55 g) butter; 3 eggs; 3/4 cup (180 ml) milk; 4 cups (200 g) white bread, cut into cubes; 11/2 lbs (675 g) ground veal; 3/4 cup (75 g) 2-years aged cheddar cheese, grated; 1/2 lb (225 g) mushrooms, thinly sliced; 1/4 cup (55 g) butter; 2 tbsp (30 ml) unbleached all-purpose flour; 1 1/2 cups (375 ml) milk; 1 can 10 oz (284 ml) condensed chicken broth, undiluted; 2 garlic cloves, finely chopped; Fresh thyme (optional)

Preparation

Meatloaf
- With the rack in the middle position, preheat the oven to 200 °C (400 °F). Butter a 23 x 13-cm (9 x 5-inch) loaf pan.
- In a skillet over medium heat, soften leek in butter. Let cool.
- In a large bowl, beat eggs with milk. Add bread and let soak for about 5 minutes. Add meat, cheese and cooled leek mixture. Mix thoroughly with your hands until mixture is smooth. Season with salt and pepper. Pour into the loaf pan.
- Bake for 1 hour and 15 minutes. Let rest for 15 minutes before slicing.
Mushroom Sauce
- Meanwhile, in the same skillet over medium-high heat, brown mushrooms in butter. Sprinkle with flour and mix thoroughly. Add milk, broth and garlic and bring to a boil, whisking constantly. Simmer until sauce thickens. Adjust seasoning. Sprinkle with fresh thyme leaves, if desired.
- Serve the meatloaf with the sauce, mashed potatoes and green beans, if desired.

White Meatloaf with Mushroom Sauce

Categories

Ingredients

Meatloaf

Mushroom Sauce

Preparation

Meatloaf

Mushroom Sauce

Personal Note