Mushroom Meatloaf with Pepper-Thyme Gravy

A great variation on an old standby!

Serves 6.

1 1/2 pounds lean ground beef
2 teaspoons butter
1/2 cup onion, finely chopped
8 ounces mushrooms, sliced
3 cloves garlic, crushed
3/4 cup soft bread crumbs
1 egg, slightly beaten
1 teaspoon salt
3/4 teaspoon dried thyme leaves, crushed
1/4 teaspoon pepper

Gravy:
1 teaspoon butter
1/2 cup diced red, yellow or green bell pepper
1 (12 ounce) jar beef gravy
1/2 teaspoon dried thyme leaves, crushed

Heat oven to 350 degrees F.

In large nonstick skillet, heat 2 teaspoons butter over medium heat until hot. Add onion. Cook and stir 3 minutes. Add mushrooms and garlic. Cook and stir 6 to 8 minutes or until mushrooms are tender. Remove from heat; cool 5 minutes.

In large bowl, combine ground beef, bread crumbs, egg, salt, 3/4 teaspoon thyme, pepper and mushroom mixture; mix lightly but thoroughly.

On rack in broiler pan, shape beef mixture into 8 x 4-inch loaf. Bake in 350 degree F oven approximately 1 1/4 hours to medium doneness (160 degrees F).

Meanwhile, prepare gravy. In medium saucepan, heat 1 teaspoon butter over medium heat until hot. Add bell pepper. Cook and stir 5 minutes or until crisp-tender. Add gravy and thyme; heat through.

Carve meatloaf into slices. Serve with gravy.

Recipe and photograph provided courtesy of Texas Beef Organization