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Meatloaf w/Mushroom Sauce (M/P, TNT)
Source: "Aunt" Ruth
Serves: 8

2 pounds lean ground beef or 1 package meat substitute
Grated rind of 1 lemon
1 egg
2 tablespoons oil
Few sprigs parsley (I used dry)
1 tsp. salt ( I omitted because the meat substitute is salty)
1/4 tsp. pepper
1/2 tsp. onion juice (Ruth's notes say she just grated onion; I just chopped in about 1/4 cup)
Dash of nutmeg

For Basting: (I omitted the basting part with the meat substitute)
1/4 cup margarine
1 cup boiling water

Mushroom Gravy:
1 6-oz. can mushrooms, or 1 cup fresh
1/4 cup butter or oil
1-1/2 tsp. lemon juice
1/4 cup flour for thickening, (use more for thicker gravy)
1-1/2 cup broth plus drippings to make 2 cups liquid
1/2 tsp. salt
Dash of pepper

Preheat oven to 350°F.

Mix beef thoroughly with lemon rind, egg, melted shortening, finely chopped parsley, salt, pepper, onion juice, and nutmeg. Shape into roll about 2" thick. Wrap roll in brown paper which should be brushed with melted shortening and tie securely with cord to keep in shape.

Place on rack and set in baking pan. Ruth commented that she omitted this part. I baked mine, no wrapping, in a loaf pan. The meatless variety did not require a fat draining method, of course. Bake 30 minutes, basting several times right through paper if used.

Remove from oven. Remove paper and return to bake until done, perhaps 20 to 30 minutes more. I found it only took about 1/2 hour total with the meat substitute.

Mushroom Gravy:
Drain canned mushrooms and discard liquid. If you use fresh mushrooms, clean and cut into quarters. Melt shortening in saucepan. Toss in mushrooms along with lemon juice and cook about 5 minutes. Stir in flour. Use the drippings from pan plus the broth, or enough broth to measure 2 cups of liquid. Add slowly to mushroom mixture, stirring continuously. Cook until bubbly and thickened. Season with salt, pepper.

Poster's Notes:
A long time ago, someone, sorry, I forget who, asked about using meat substitute in meatloaf. Immediately, I thought of this recipe, but, of course, I couldn't locate it. This is most definitely TNT.  Since we use the meat substitute, the butter in the sauce and for basting is not a problem. One could substitute oil or pareve margarine when using meat, I would think.

This recipe is of special interest to me because it is handwritten by a very sweet neighbor from the home where I grew up. She died long ago, but her memory lives on, especially each time I make her meatloaf. The last time I made this, I used just one package of meat substitute, but knowing we liked the flavors, pretty much left the seasonings as is.

Posted by Barbara Berner

Nutritional Info Per Serving: N/A