Main Dish Recipes

Meatloaves with Mushroom Sauce
Print Recipe
  • 2 pounds ground lean beef
  • 8 ounces fresh white mushrooms (coarsely chopped-makes about 3 cups)
  • 1 package (1.4 ounces) dry vegetable soup mix
  • 1/2 cup seasoned dry bread crumbs
  • 1/2 cup Swiss Valley Farms milk
  • 1 egg (lightly beaten)
  • Mushroom Sauce (recipe follows)
Mushroom Sauce
  • 1/4 cup milk
  • 2 tablespoons cornstarch
  • 2 tablespoons Swiss Valley Farms butter
  • 8 ounces fresh white mushrooms
  • (sliced-makes about 3 cups)
  • 1/3 cup chopped onion
  • 1 can (14 ounces) beef broth

MEATLOAF: Preheat oven to 350°F. In a large bowl, combine beef, mushrooms, vegetable soup mix, bread crumbs, milk and egg until well combined. Form into two loaves, 7X5-inches each. Place loaves in a shallow baking pan with rack. Bake for 45 minutes. MUSHROOM SAUCE: In a small bowl, combine milk and cornstarch; set aside. In a large skillet, melt butter over high heat. Add mushrooms and onion; cook and stir over moderate heat until mushrooms are golden, about 10 minutes. Stir in beef broth and 1/2 cup water; bring to a boil. Stir cornstarch mixture into mushroom mixture in skillet. Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.
Main Dish Recipes

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