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Meatloaf with Mushroom Gravy


2 tbsp olive oil
1 1/2 pounds baby bell mushrooms sliced
1 1/2 c chopped onion
1 1/2 c chopped celery
1 1/4 c chopped shallots
6 garlic cloves chopped
1 tbsp chopped fresh thyme
1 cup dry red wine
6 cups beef broth
2 tbsp butter
1 tbsp flour
1/4 c heavy whipping cream

2 tbsp olive oil
2 1/2 cups thinly sliced leeks (white and pale green parts only)
8 oz thinly sliced baby bell mushrooms
6 large garlic cloves chopped
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp salt 1 tsp fresh ground pepper
2 large eggs beaten
1/2 cup crushed crackers (Ritz)
2 pounds ground beef
2 tbsp heavy whipping cream



Heat oil in large pot over medium-high heat. Add mushrooms, onion, celery, shallots, garlic, thyme. Sauté until vegetables are soft about 18 minutes. Add wine and boil until reduced to glaze about 5 minutes. Add broth. Boil until mixture is reduced about 25 minutes.
Blend butter and flour in small bowl to smooth paste. Whisk cream and flour paste into gravy. Simmer until thick, stirring often, about 5 minutes. Season gravy with salt and pepper.

Preheat the oven to 350F. Heat oil in large skillet over medium-high heat. Add leaks, mushrooms, garlic. Sauté until soft 10 minutes scrape into processor. Add mustard, Worcestershire sauce, salt, pepper. Blend until coarsely chopped, transfer to large bowl and cool. Mix eggs and cracker crumbs into vegetables, then beef, and cream. Transfer to 9x5x3 inch loaf pan. Bake meatloaf for 1 1/4- 1 1/2 hours. Let meatloaf rest 15 minutes, turn on to platter. Serve with gravy



Nutritional Information Per Serving

no nutrition information available

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