Make this: Annie Gunn's meatloaf with mushroom sauce
Sauce reader Bob LaFoy hails Annie Gunn’s meatloaf, smothered in a mushroom sauce scented with red wine, as the best he’s ever had. We’re inclined to agree – so much so that we poked and prodded executive chef Lou Rook III for nine long months before he finally handed over the recipe.
MEATLOAF WITH MUSHROOM SAUCE
Courtesy of Annie Gunn’s Lou Rook III
1 cup tomato juice
¾ cup tomato paste
2 large eggs
1 large Vidalia onion, finely chopped
5 lbs. ground beef
2 cups panko breadcrumbs
1½ Tbsp. kosher salt, plus more to taste
1 Tbsp. freshly ground black pepper, plus more to taste
¼ cup canola oil
8 oz. button mushrooms, cleaned and sliced
3 cups low-sodium beef broth (no MSG)
3 Tbsp. cornstarch
½ cup red wine
• Preheat the oven to 325 degrees. Grease a rimmed,18-by-13-inch baking sheet.
• In a medium bowl, whisk together the tomato juice, tomato paste and eggs. Set aside.
• In another large bowl, mix together the onion, ground beef, breadcrumbs, salt, pepper and the tomato mixture until well incorporated.
• Divide the meat mixture in half and form into 2 loaves. Set the loaves on the baking sheet and bake 25 minutes, or until the internal temperature of each meatloaf reaches 125 degrees.
• Meanwhile, heat the canola oil in a 2-quart saucepan. Over high heat saute the mushrooms 3 minutes.
• Lower the heat to medium and deglaze with the beef broth, scraping the bottom of the pan, and bring to a simmer.
• In a small bowl, whisk the cornstarch into the red wine to dissolve. Add the slurry to the beef broth, and simmer 3 minutes, whisking constantly. Season with salt and pepper to taste.
• Cut the meatloaf into ½-inch slices. Working in batches on a grill pan over medium heat, sear the slices 3 minutes, rotate the slices 90 degrees and sear another 3 minutes. Flip meatloaf and repeat on opposite side.
• To serve, place 2 slices of meatloaf on each plate and ladle mushroom sauce over the top.
Tags : Recipes
More stories like this
5 pie recipes from St. Louis bakers to try this Thanksgiving
Discover new classics and old favorites from some of our favorite local bakers that will have ...
Make this summer corn salad courtesy of Nexus’ Ceaira Jackson
This salad easily becomes a salsa – just add tortilla chips!