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Preheat oven to 350 degrees. In a large bowl, add the meat, mushroom and remaining 10 ingredients. Mix until well combined. Place mixture into 7 x 5 inch loaf baking pan or shape into free form loaf and place on a parchment lined sheet pan. Place into preheated oven and bake for 45 minutes. In a small bowl, combine milk and cornstarch; set aside.

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directions. Preheat the oven to 350 degrees. Pour the oil into a sauté pan and set over medium-high heat. Add the onion and garlic and saute until translucent, about 5 minutes. Remove from heat and allow to cool. In a mixing bowl, stir together the eggs, thyme, Dijon mustard, Worcestershire sauce, Tabasco sauce, and milk.

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Step 1. In a large, heavy-bottom sauté pan, heat 2 tablespoons of the oil over medium heat and add the onion, celery, marjoram, and thyme. Season with salt and pepper and cook over medium-low.

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Preheat oven to 350°F. Combine all meatloaf ingredients in a bowl and then mix together with your hands or a large wooden spoon. Shape into a loaf form* on a foil lined baking sheet. Bake in a preheated oven until the internal temperature reaches 170°F, about 65-70 minutes.

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Combine gently with your hands. Form the meatloaf mixture into a loaf shape a lined baking sheet. Bake for 45-50 minutes. While the meatloaf is baking, make the mushroom gravy with mushrooms, flour, broth and wine (optional). Let meatloaf sit for 5 minutes, then slice into thick slices and serve with the mushroom gravy.

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For the Mushroom Gravy: While the meatloaf is baking, melt the butter in a skillet over medium heat. Add the sliced mushrooms and sauté until soft and slightly browned, about 5-7 minutes. Sprinkle the flour over the mushrooms, stirring constantly, and cook for 2 minutes to make a roux.

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Turn heat back down to medium and add the flour. Cook, stirring constantly for 1-2 minutes (or until all of the flour turns golden brown). Add the beef stock and thyme and bring to a boil while whisking to incorporate all of the flour. Once boiling lower the heat to a simmer. Season with salt and pepper to taste.

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Instructions. Pulse the onions, garlic and mushrooms in a food processor until finely chopped. Combine ground beef, breadcrumbs, mushroom mixture, eggs and seasonings and mix thoroughly. Shape it into a loaf with your hands and place it on a greased baking sheet. Bake at 350°F for 45 minutes or until a meat thermometer reads 160°F in the.

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Cook for about a minute. Sprinkle flour over the mushrooms and stir constantly until it forms a pasty coating with no dry bits of flour left. Deglaze the pan with vermouth, then add stock (vegetable, beef or chicken) stirring constantly and bring to a boil. Cook for one minute for the mushroom gravy to thicken.

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Heat oil in 12-inch nonstick ovensafe skillet over medium-high heat until shimmering. Add onion and cook until browned, 6 to 8 minutes. Add processed white mushrooms and ¼ teaspoon salt and cook until liquid evaporates and mushrooms begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

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Preparation. Preheat oven to 350º F and lightly grease a 9x5-inch loaf pan. Heat olive oil in a large pan or skillet over medium-high heat and sauté onion and 1/2 cup mushroom for 6-8 minutes, or until softened, then remove from heat. In a large bowl, combine ground beef with cream of mushroom soup, mushroom gravy dry mix, parmesan cheese and.

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Heat the oven to 350 F. Lightly grease a 9 x 5 x 3-inch loaf pan. In a large bowl, combine the ground beef, grated onion, egg, oats, milk, ketchup, Worcestershire, 1 teaspoon salt, 1/4 teaspoon pepper, herb blend, and optional garlic. Blend well. Pack the meatloaf mixture loosely in the prepared loaf pan. Bake 1 1/2 hours.

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A true comfort food tender meatloaf smothered in creamy mushroom gravy. A true comfort food tender meatloaf smothered in creamy mushroom gravy.. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let.

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Step 1. Heat the oven to 350°F. Season the beef with salt and pepper. Thoroughly mix the beef, bread crumbs and egg in a large bowl. Place the beef mixture into a 13x9x2-inch baking pan and shape firmly into an 8x4-inch loaf. Step 2. Bake for 30 minutes. Spread 1/2 can soup over the meatloaf. Step 3.

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In a large bowl, combine the beef, pork, onion, breadcrumbs, ½ cup tomato sauce, eggs, Worcestershire sauce, 2 tbsp balsamic vinegar, thyme, parsley, cheese, salt, and pepper. Mix all the ingredients with clean hands until fully mixed. Rinse a loaf pan (8" x 4") with water and then pack the meat mixture into the wet pan.

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1 For the meatloaf: Preheat the oven to 350 ̊. Line a rimmed baking sheet with foil and set a rack on top. Coat the rack with cooking spray. 2 Roughly chop 4 strips of the bacon. Put in a medium skillet with the olive oil and cook over medium heat, stirring. occasionally, until the bacon is crispy, 3 to 4 minutes.