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I put this recipe in the red meat category even though it has pork in it. I guess I did so out of loyalty to the meatloaf that I grew up on which was 100% beef. I like to add ground pork to mine, but you can leave it out and use all beef if you would prefer. Beef, pork, & portobello meatloaf w/ caramelized onion pan gravy
Method for meatloaf: Stem and trim the portobello, then dice about ¼ inch. Sauté in olive oil with the diced onion and garlic then set aside to cool slightly. Combine with the remaining ingredients, mixing thoroughly. Check the seasoning and texture by cooking a bite-sized portion, then adjust if needed. Place mixture into a loaf pan and bake at 375F for about 75 minutes, or until it has reached an internal temperature of 150 degrees. Set aside to rest for about 10-12 minutes until you remove it from the pan. Carryover cooking will take the loaf up to around 160F . While the meatloaf is resting, prepare the gravy. Method for caramelized onion pan gravy: Julienne the onion and sauté in the olive oil over medium heat. As onions begin to brown, keep the pan in motion so that they do not burn and also to allow all of the onion to cook evenly. When the onions are soft and browned, add the beef broth and allow to reduce by half to about 2 cups of liquid. Add the cream and reduce further until the mixture begins to thicken to the point that it will coat a spoon. Check the seasoning and adjust with salt and pepper. Carefully remove the meatloaf from the pan and slice. Serve with the caramelized onion pan gravy and some smoked cheddar mashers or maybe some roasted garlic and rosemary mashers. |
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