Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Dec 17, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Meatloaf With Mushroom Sauce
Serves 8
Rate It:
You must login to rate
Courtesy of Annie Gunn’s Lou Rook III | Photo by Greg Rannells
July 2014

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

INGREDIENTS

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

PREPARATION

• 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.

Want to comment on this recipe? Login or sign up on Sauce.
DATE 09/14/2017 08:20PM POSTED BY: SandyK
I am so thrilled to come across this recipe. Other than my own favorite meatloaf recipe, this is my next favorite. I had this at Annie Guns before the flood of 93. I can't wait to try this recipe. Thank you so much.
View all comments
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004