Baked Meatloaf with Mushroom Gravy

4.39 from 13 votes

Baked Meatloaf with Mushroom Gravy

This baked meatloaf recipe uses three types of meat with bold seasonings, and the mushroom gravy is rich and velvety. Try this meatloaf with mushroom gravy for a homestyle family dinner.

Course Main Course

Cuisine American

Keyword meatloaf, pork, veal

Prep Time 15

Total Time 1 5

Servings

Calories 408.63kcal

Author Lisa Lotts

Equipment

large loaf pan

Ingredients

1 pound ground veal
1 pounds ground pork
½ pound ground chuck
1 cup fresh breadcrumbs from white or Italian bread
½ cup milk
1 medium onion chopped
1 tablespoon garlic minced
1 tablespoon dried sage
1 teaspoon kosher salt
¾ teaspoon black pepper
1 large egg
6-7 slices prosciutto optional
3 whole sage leaves optional

SERVE WITH:

Mushroom Gravy

Instructions

Preheat the oven to 350°.
In a small bowl, combine 1 cup fresh breadcrumbs and ½ cup milk. Set aside for 5 minutes until fully absorbed. (This is called a panade -- and it's helpful for keeping meatballs and meatloaves moist and tender).
In a large bowl, combine 1 pound ground veal, 1 pounds ground pork, ½ pound ground chuck, panade (the breadcrumb mixture), 1 medium onion, 1 tablespoon garlic, 1 tablespoon dried sage, 1 teaspoon kosher salt, ¾ teaspoon black pepper and 1 large egg.
Use your clean hands to thoroughly mix the ingredients so that they are evenly distributed.
(This step is optional, but it gives the Arrange 3 whole sage leaves in the bottom of a large loaf pan (5.25 x 9 x 2.75"). Line the bottom and sides with 6-7 slices prosciutto. You may have to cut them to fit the ends.
Fill the loaf pan with the meatloaf mixture and bake for 1 hour and 10-15 minutes or until cooked through.
Let the meatloaf rest for about 10 minutes. Spoon away any denatured proteins (the gray scum that forms around the loaf. Drain any excess liquid from the pan, then turn the meatloaf onto a platter with the sage side up.
Cut into 1" slices and serve. Great with homemade Mushroom Gravy.

Nutrition