Classic Meatloaf with Mushroom GravyRecipe by Chef Heidi Fink

Directions

1. Meatloaf: Adjust oven rack to middle position and heat oven to 375 degrees.
2. Place milk in a small bowl and sprinkle all of the powdered gelatin over the top of the milk. Let stand for 5 to 10 minutes to bloom the gelatin.
3. Meanwhile, remove the crusts from the bread slices and tear them into pieces. Be sure to weight the 80 grams of bread after the crusts are removed. Place the bread pieces in a large bowl.
4. Meanwhile, heat a skillet over medium heat. Add the butter and let melt, then add the onions. Sauté, stirring frequently, for about 5 minutes, until the onions are softened and getting a little bit brown. Add garlic and sauté until fragrant, about 15 to 30 seconds. Add milk-gelatin mixture and heat until the gelatin is dissolved; do not boil.
5. Scrape this mixture into the bread. Add salt, spices, and Worcestershire sauce. Mash everything together with a fork until it has a smooth pablum-like texture. TIP: This mixture is called a panade and will help the meatloaf retain moisture.
6. While the mixture is still warm, add the sausage meat (if it was in casings, squeeze the sausage meat out of the casings first.) Using gloved hands, mix this together very well.
7. Now add the eggs and ground beef, mixing with your hands until everything is blended very evenly, no streaks of panade or unseasoned meat.
8. Pack the meatloaf mixture into one loaf pan. Cover a baking sheet with parchment paper.
9. Invert the loaf pan on to the parchment-lined baking sheet. Yes, we are starting the baking process with the meatloaf upside down. We will be removing the loaf pan half way through the baking process. TIP: this allows the tender meatloaf to set into its shape, before removing the pan for maximum crust production.
10. Place in the oven and bake for 30 minutes. At this point, remove the baking sheet from the oven to a heat proof surface, then use a metal spatula and some careful jiggling to remove the loaf pan from the meat loaf. The meatloaf should hold its shape nicely.
11. Return to the oven and continue baking until the internal temperature reads 165 F (74 C) and exterior is nicely browned, another 35 to 40 minutes. Remove from oven, carefully transfer loaf to a serving platter, tent with foil and let rest while preparing the gravy.
12. Mushroom Gravy: Transfer 30 ml (2 Tb) of the fatty drippings from the meatloaf to a large skillet. Add 2 Tb of butter (NOTE: if you have enough drippings, you can use 4 Tb drippings and eliminate the butter).
13. Heat fat over medium-high heat until shimmering. Add sliced button mushrooms along with ¼ tsp salt and cook, stirring occasionally, until mushrooms are golden brown, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds.
14. Add flour and cook, stirring constantly, for about a minute. Slowly whisk in broth and Worcestershire sauce, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer, whisking occasionally, until thickened, about 10 minutes. Season with salt and pepper to taste.
15. Slice meatloaf and serve with mushroom gravy.