MEATLOAF with MUSHROOM HERB VELOUTE
Mushroom Herb Velouté
- 2 Tbsp Butter, divided
- 4 Cups Brown Mushrooms, sliced
- 2 small Shallots, sliced
- 2 cloves Garlic, minced
- 1 Tbsp Tomato Paste
- ½ tsp Thyme, fresh, finely chopped
- ½ tsp Rosemary, fresh, finely chopped
- ½ Cup White Wine
- 2 Tbsp All Purpose Flour
- 2 Cups Beef Stock, unsalted
- 1 tsp Kosher Salt
- ¼ tsp Black Pepper
- In a large non-stick pan over medium high heat, melt half the butter until it sizzles. Add mushrooms and cook, stirring occasionally until reduced in size about 2/3.
- Add shallots, garlic, tomato paste, herbs and salt and pepper. Continue to cook for about 2-3 minutes until fragrant and shallots have softened.
- Add white wine and cook down until wine has almost completely absorbed.
- Add remaining butter. Once melted, add flour and cook until mixture becomes quite thick and almost pasty. Cook for about 3 minutes.
- Add beef stock in portions, ½ cup at a time. Once one portion of stock has been stirred in and has thickened, add the next portion. Once all the stock has been added, bring sauce up to a low simmer.
- Transfer hot mushroom sauce to a blender, scraping out all chunks. Set pan aside. Blend until smooth and no large chunks remain. Using a mesh strainer, strain smooth mushroom sauce back into sauce pan.
- Over medium low heat bring sauce to a low simmer. Adjust seasoning to taste. If mixture is too thick, add more stock ¼ Cup at a time until desired thickness is reached. If too thin, simmer sauce until it thickens on its own.
- Pre-heat oven to 350°F.
- In the mixing bowl of an electric mixer, add all ingredients except beef. Mix on medium low speed for 3 minutes.
- Add ground beef to mixture and continue mixing for about 1 minute until well blended.
- Transfer meat mixture to a greased loaf tin. Pat down into corners of tin, then lightly lift tin and drop onto flat surface to remove any possible air bubbles that have formed in center.
- Cover with tinfoil and bake for 60 minutes.
- After 60 minutes, take meatloaf from oven and remove tinfoil. Adjust heat of oven to 400°F. Carefully drain juices from tin into a separate container. (You can strain this, skim off fat and add the juice to your mushroom sauce!)
- Spoon some of the mushroom sauce over top of the meatloaf just to coat surface. Return to oven for 10 more minutes. Repeat this step 2 more times so you’ve glazed the meatloaf 3 separate times with sauce.
- Remove meatloaf from oven once internal temperature reaches 160°F. Loosely cover with tinfoil and allow to rest for 25-30 minutes before serving.
- Serve alongside mashed potatoes and your favourite steamed or roasted vegetables topped with remaining Mushroom Velouté.