This meatloaf with mushroom gravy is packed with finely chopped vegetables, making it a moist, healthy and tasty home-cooked meal. Just simple old fashioned comfort food.
I didn’t grow up with meatloaf, but my husband is a big fan so I’ve certainly made a few over the years, trying to find the right taste and textures. The trick, for me, was finding the right ratio of breadcrumbs (too much created a mushy texture I found) and making the meatloaf light and moist. I like sauce or gravy on almost anything, so adding a mushroom gravy was a no brainer for me. This meatloaf would also work, though, with the traditional ketchup-based glaze.
I’ve experimented with adding vegetables and I love this trick of processing them into fine bits before adding them to the meat mixture. Firstly, it’s super easy (no chopping) and secondly, the vegetables cook well in the meatloaf. If the pieces are too big, they come out crunchier – which is fine if you like them that way. I also like the fact that the vegetables and oats add some healthiness – not to mention that it stretches the loaf to feed four.
- Use a processor to finely chop the vegetables
- Skip the gravy and make a classic glaze topping that covers the meatloaf before baking: 1/4 cup ketchup, 2 teaspoons brown sugar and 1 teaspoon Worcestershire. (or an even easier option: smear on your favourite bottled BBQ sauce)
- Use a mixture of different ground meats such as beef, turkey, veal, pork
- Use other vegetables such as shredded carrots, zuchinni, celery, mushrooms or swiss chard
- Add some chopped sundried tomatoes or olives to the meat mixture. Or crumbled bacon.
- Add 1/2-1 cup shredded cheese to the meat mixture.
- Make the loaf a day ahead without baking. Cover and keep it in the fridge. Or..
- Bake the loaf for about 35-40 minutes. Reheat the next day for 15 minutes at 350F. Or slice and reheat in the microwave for a couple of minutes.
Other comfort foods you might like: