Meatloaf with mushroom sauce

This week has been busy! Yesterday was a real doozy. Something that keeps me grounded is my cooking.

On Monday evening, my partner came over and we made a meatloaf with mushroom sauce, steamed veg and noodles. It was really good.

Ingredients:

  • 2x serves of mince (we used 1x roo mince and 1x Adani Kofte-flavoured mince) – about 200g?
  • 1 egg
  • breadcrumbs
  • 2 tsp of Vegemite (or equivalent malt/ yeast spread)
  • 4-6 button mushrooms
  • 1 tbsp flour
  • 1/4x onion
  • vegetable stock
  • cooking oil
  • extra veg, for steaming
  • noodles or another carb, to serve

Tools:

  • 1x medium to large mixing bowl
  • 2x kitchen spoon/ spatula/ stirrer
  • 1x baking tray
  • 1x steamer pot
  • 1x saucepan

Method:

  1. Mix mince, breadcrumbs, egg and 1 tsp Vegemite in the bowl.
    NB.   You can add extra flavourings (e.g. mixed herbs, garlic) and/or extra veg (e.g. carrots/ celery/ zucchini, chopped finely), but I had no carrots in the house, and as we were using already-flavoured mince, extras weren’t really needed.
    NB#2. The Vegemite tip came from my dad – it gives the meatloaf a really nice subtle “extra” flavour.
  2. Drizzle a baking tray with oil, or cover it with baking paper. Shape the mince mixture into a rough log/ loaf and place onto the tray, then into the oven it goes. We put it in for 35 minutes.
  3. Chop the veggies for steaming then place them in the steamer pot. They’ll take about 15 minutes to cook – remember to time it so that they’ll finish at the same time as the meatloaf.
  4. Prepare the noodles for cooking and time this to the finishing time of the others.
  5. The last task is to make the mushroom sauce/ gravy. You’ll want to chop up the mushrooms quite finely and dice the onion.
  6. Put these into a pan over medium heat and let simmer for a few minutes, stirring, until the mushrooms start turning golden. Add either a tsp of Vegemite or a dash of soy sauce in at this point.
  7. Keep stirring and add a bit of flour, then veggie stock, then flour, then stock. Do this until you’ve reached your desired consistency, depending on whether you’re making a sauce or a gravy.
  8. When everything is ready, serve it up and dig in!

 

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