1 1/2 pounds lean ground beef
1/2 cup mushrooms, finely chopped
1 large onion, finely chopped
1 (10.5 oz.) can condensed cream of mushroom soup
1 (1 oz.) package dry au jus or brown gravy mix
1/2 cup seasoned breadcrumbs
1/2 cup parmesan cheese, grated
1 large egg
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 tablespoon Worcestershire sauce
2 cups beef stock
2 cups mushrooms, thinly sliced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 teaspoon balsamic vinegar
1 teaspoon dried thyme
Kosher salt and freshly ground pepper, to taste
Fresh thyme, garnish
Mashed potatoes, garnish
Preheat oven to 350º F and lightly grease a 9×5-inch loaf pan.
Heat olive oil in a large pan or skillet over medium-high heat and sauté onion and 1/2 cup mushroom for 6-8 minutes, or until softened, then remove from heat.
In a large bowl, combine ground beef with cream of mushroom soup, mushroom gravy dry mix, parmesan cheese and seasoned breadcrumbs. Add in sautéed vegetables and season generously with salt and pepper, then add in egg and Worcestershire sauce and mix everything together with your hands or two forks. Don’t over mix.
Transfer mixture to greased loaf pan and bake for 40 minutes, or until cooked through.
While meatloaf cooks, prepare mushroom gravy: melt butter in a large pan or skillet and sauté 2 cups mushrooms until softened. Add minced garlic and cook for 2 minutes.
Sprinkle flour and thyme over the mushrooms and cook, stirring frequently, until flour has a chance to cook off. Stir in beef stock and balsamic vinegar and bring to a boil, then lower heat to a simmer and cook until mixture has thickened and reduced. 10-15 minutes. Season with salt and pepper.
Remove meatloaf from oven and pour gravy over the top. Return to oven and cook for another 10 minutes.
Let the loaf rest in the pan for 15 minutes before serving. Enjoy!