Classic Mock Meatloaf With Mushroom Gravy
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
55
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Walnut (8 ounces)3 large
Egg3 medium
Onion (diced)1 small
Green Bell Pepper (diced)1.5 tbsps
Canola Oil1 tsp
Poultry Seasoning1 tsp
Salt4 tbsps
Unsalted Butter1 cup
Unbleached Flour1 cup
Red Wine (dry)2 tbsps
Tamari Soy SauceDirections:
1
Toast the bread slices either in the toaster or on a baking sheet placed under the broiler
2
Let cool
3
Preheat the oven to 375 degrees
4
Generously butter a 9 x 5-inch loaf pan, then line the bottom with wax paper and butter the paper
5
Tear up the toasted bread slices and make crumbs out of them in a food processor
6
Place in a large bowl
7
Process the walnuts until finely ground and mix into the breadcrumbs
8
Combine the eggs and onions in the processor and process until fine but not liquefied
9
Stir into the breadcrumbs
10
Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture
11
Stir into the loaf mixture along with the poultry seasoning, salt, and pepper
12
Mix this all very well until evenly moistened
13
(The mixture may be prepared to this point and refrigerated up to 8 hours in advance
14
) Scrape it into the prepared loaf pan and smooth over the top
15
Cover the loaf with foil
16
Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry
17
Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it
18
Unmold the loaf onto a platter and remove the wax paper
19
Let the loaf cool 20 minutes or so before slicing it
20
It's best to serve the loaf warm and the gravy hot
21
Melt the butter in a medium-size saucepan over medium heat
22
Add the mushrooms and saute until brown, about 7 minutes
23
Stir in the flour; it will become very pasty
24
Cook this roux for 2 minutes, stirring constantly
25
It will stick to the bottom of the pan a little bit; that's okay
26
Stir in the stock, wine, soy sauce, and pepper, and bring to a boil
27
Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan
28
Serve in a sauceboat
29
Tips: If you don't have a food processor, you can grind everything in a blender, but it will have to be done in many batches so the blender is not overfilled
30
You can also cook the loaf a few hours in advance, then reheat slices on an oiled baking sheet in a 350-degree oven