Ingredients:
2 Pounds Of Lean Ground Beef Sirloin
1 Cup Of Pepperidge Farm Croutons
1/2 Cup Of Spicy Chili Sauce
1 Large Whole Fresh Egg
1/4 Teaspoon Of Table Salt
1 Tablespoon Of Cornstarch
2 Tablespoons Of Minced Yellow Onion
1/2 Teaspoon Of Freshly Ground Black Pepper
1 Cup Of Fresh Chopped Mushrooms
1 Tablespoon Butter Or Margarine
2 Tablespoons Of Spring Water
1 Cup Of Swanson Beef Broth
Information:
Serving Size 8
375 Calories Per Serving
14 Grams Of Fat
Cooking Directions:
To start out this amazingly delicious meatloaf and gravy recipe, preheat your oven to 365 degrees Fahrenheit, or roughly 180 degrees Celsius. Using a large mixing bowl, add in the lean ground beef sirloin, the Pepperidge croutons, the spicy chili sauce, the whole fresh egg, the fine table salt, the ground black pepper, minced yellow onion, and mix it all up using your sterile bare hands. Mash and mix it up as well as you can, and really get the salt and seasonings mixed into the meat. Your end goal is to shape an oval loaf, about 8x5 inches. Next grease up your meatloaf baking pan, and bake your beefloaf for one full hour. You will want to aim for an internal meat temperature of 160 degrees Fahrenheit, or about 70 degrees Celsius. Once you attain that temperature, your meat should be done. With meatloaf, you don't want any pink meat, cook it very well done. Finally, let's work on that gravy. In a saucepan, melt your butter over medium heat. Saute your mushrooms until tender and juicy. Next add in your beef broth, and let it simmer for about 5 minutes, stirring it often. Finally add in the spring water and cornstarch, stir it for an additional minutes, or until it is thick. There you go, you are all set. Serve it warm with a side of mashed potatoes and green beans, and a glass of fresh apple cider.
