Everyone loves meat loaf, so we transformed the suppertime staple into bite-size satisfaction and smothered it in a rich and savory sauce that coats every nook and cranny.
Meat Loaf Meatballs With Mushroom Gravy
Ingredients
- 6 tablespoons olive oil, divided
- ½ cup minced onion
- ¼ cup minced carrots
- ⅓ cup plain bread crumbs
- ⅓ cup whole milk
- ⅓ cup ketchup
- 2 large eggs
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 pounds ground sirloin
- 2 (8-ounce) packages sliced fresh cremini mushrooms
- 1 medium yellow onion, halved and sliced
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups low-sodium beef broth
- 2 tablespoons heavy whipping cream
- Mashed potatoes, to serve
- Garnish: ground black pepper, chopped fresh parsley
Instructions
- In 12-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add minced onion and carrot; cook, stirring occasionally, until tender, 4 to 5 minutes. Remove from heat.
- In a large bowl, combine bread crumbs and milk; let stand for 10 minutes. Stir in onion mixture, ketchup, eggs, parsley, salt, and pepper. Gently stir in beef until well combined. Scoop mixture by 2 tablespoons, and roll into balls.
- In same skillet, heat 2 tablespoons oil over medium heat. Add mushrooms; cook, stirring occasionally, until browned and any liquid has evaporated. Remove mushrooms using a slotted spoon. Add sliced onion; cook, stirring occasionally, until lightly browned, 7 to 8 minutes. Remove onion from skillet.
- In same skillet, heat remaining 3 tablespoons oil over medium heat. Add meatballs; cook, turning occasionally, until browned all over, about 8 minutes. Remove meatballs from skillet.
- Melt butter in skillet over medium heat. Whisk in flour until smooth; cook, whisking constantly, for 1 minute. Gradually whisk in broth, scraping browned bits from bottom of skillet. Cook, whisking occasionally, until mixture is thickened, about 5 minutes.
- Whisk in cream until combined. Stir in meatballs, mushrooms, and onion; cook, stirring occasionally, until sauce is thickened and meatballs are cooked through, 10 to 15 minutes. Serve with mashed potatoes. Garnish with pepper and parsley, if desired.
