Ingredients:

  • 1.5 lbs 80/20 ground beef
  • 0.5 lbs ground pork
  • 1 cup fresh breadcrumbs
  • 1/3 cup whole milk
  • 1 yellow onion, finely minced
  • 3 cloves garlic, pressed
  • 2 large eggs
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1.5 tsp kosher salt
  • 1 tsp cracked black pepper
  • 10 oz cremini mushrooms, sliced thin
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups beef stock
  • 1/2 cup heavy cream
  • 1 tsp soy sauce
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.
  2. In a small bowl, combine fresh breadcrumbs and milk. Let soak for 5 minutes to form a panade.
  3. In a large bowl, gently combine ground beef, ground pork, milk soaked breadcrumbs, 2 large eggs, minced onion, garlic, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Mix by hand until just combined; do not over-compress.
  4. Shape the mixture into a 9x5-inch loaf on the prepared baking sheet. Bake for 1 hour until the internal temperature reaches 160°F (71°C) and the top is browned.
  5. While the meatloaf bakes, melt butter in a large skillet over medium high heat. Add mushrooms and sauté for 8 minutes until deeply browned and have released all their liquid.
  6. Sprinkle 3 tbsp all purpose flour over the mushrooms and whisk for 2 minutes.
  7. Slowly pour in the 2 cups beef stock while whisking constantly until the sauce begins to bubble and thicken.
  8. Stir in the 1/2 cup heavy cream and 1 tsp soy sauce. Simmer for another 3 minutes until the gravy coats the back of a spoon in a thick, glossy layer.
  9. Let meatloaf rest for 10 minutes before slicing. Serve topped with the mushroom gravy.