Philadelphia Meatloaf

This recipe features mushrooms and then more mushrooms. The 9x5x3 inch loaf pan will perfectly hold the combined ingredients and that means a cleaner more direct cooking task with no wastage of ingredients. Meatloaf needs to be tender and this recipe meets that need. I found the result easy to achieve. My taster in chief liked it a bit more than did I as I thought it on the bland side. Nevertheless, it has a good number of positives going for it and those positives are enough to make it blog worthy.

Philadelphia Meatloaf

Gravy
2 tablespoons olive oil
1-1/2 pounds crimini (baby bella) mushrooms, sliced
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1-1/4 cups shallots
6 garlic cloves, chopped
1 tablespoon chopped fresh thyme
1 cup dry red wine
6 cups low-salt beef broth
2 tablespoons (1/4 stick) butter, room temperature
1 tablespoon all purpose flour
1/4 cup buttermilk

Meatloaf
2 tablespoons olive oil
2-1/2 cups thinly sliced leeks (white and pale green parts only; 2 to 3 Lrg)
8 ounces thinly sliced crimini (baby bella) mushrooms (about 3 cups)
6 large garlic cloves, chopped
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground pepper
2 large eggs, beaten to blend
1/2 cup panko (Japanese breadcrumbs)
2 pounds ground beef (20% fat)
2 tablespoons buttermilk

Gravy Preparation: Start the gravy preparation first as it needs time to reduce (boiled down). Heat oil in large pot over medium-high heat. Add mushrooms, onion, celery, shallots garlic, and thyme. Saute 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 to 4 cups, about 25 minutes (my experience was that it took much longer than 25 minutes to reduce).
Blend butter and flour to a smooth paste. Stir buttermilk and flour paste into gravy. Simmer until thick, stirring often, about 5 minutes. Season with salt and pepper. Can be made one day ahead.

Meatloaf: Preheat oven to 350 degrees. Heat oil in large skillet over medium-high heat. Add leeks, mushrooms, and garlic. Saute until soft, about 10 minutes; scrape into processor. Add mustard, Worcestershire sauce, salt, and pepper. Blend until coarsely chopped; transfer to large bowl and cool. Mix eggs and panko into vegetables, then mix in beef and buttermilk. Transfer to 9x5x3 inch loaf pan. Bake meatloaf until thermometer inserted into center registers 160 degrees, 1-1/4 to 1-1/2 hours. Remove from oven and let meatloaf rest 15 minutes; turn onto platter. Serve with gravy.

Comments: I think the next time I make this I'll try to add cayenne pepper to the mix and I may also think about adding some type of peppers. Buying a prepared gravy would certainly be a time and money saver.

This recipe was inspired by a very similar recipe provided to "bon appetit" magazine by the Philadelphia restaurant Midatlantic Restaurant & Tap Room.