Meatloaf Marsala
A comforting twist on traditional meatloaf, incorporating finely chopped mushrooms, fresh herbs, and a rich mushroom gravy for a hearty meal.
Ingredients
Meatloaf
- 1 lb mushrooms, finely chopped You can use a mix of different types of mushrooms.
- 1 lb ground beef, turkey, or chicken Choose your preferred meat type.
- 1 tsp minced fresh thyme
- 1 tbsp minced fresh parsley
- 1 tbsp Worcestershire sauce
- 1 tsp onion powder
- 1 tbsp minced garlic
- 1 cup fresh breadcrumbs
- 1/2 cup whole milk
- 2 units eggs Large eggs
- 2 tsp kosher salt
- 1/2 tsp black pepper
Alcohol-free mushroom gravy
- 1 1/2 lb cremini mushrooms, sliced
- 1/3 cup diced onion
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 1/2–2 cups beef or chicken broth Adjust for gravy thickness.
- 2 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- to taste Salt and pepper
- splash milk or cream (optional) For creamier gravy.
Instructions
Preparation
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the finely chopped mushrooms with your choice of ground meat.
- Add in the fresh thyme, parsley, Worcestershire sauce, onion powder, minced garlic, breadcrumbs, whole milk, eggs, kosher salt, and black pepper. Mix thoroughly.
- Shape the mixture into a loaf and place it in a baking dish.
Cooking
- Bake in the preheated oven for about 45 minutes or until cooked through.
- While the meatloaf is baking, prepare the mushroom gravy in a skillet.
- Melt the butter over medium heat, add onion and mushrooms, sauté until browned.
- Stir in the flour and cook for about 1 minute.
- Gradually whisk in the broth until smooth and bring to a simmer.
- Add Worcestershire sauce and dried thyme, simmer until thickened.
- If desired, add a splash of milk or cream before serving.
Serving
- Slice the meatloaf and serve with mushroom gravy over the top.
Notes
Allow the meatloaf to rest for 10 minutes after baking. Store leftovers in the refrigerator for up to 3 days or freeze for longer storage. Adjust gravy thickness by varying the amount of broth used.