Elle's Easy Meatloaf - 2 Ways!

Some people like their meatloaf with a nice tomato glaze. Others prefer a gravy. I love both ways or, even better, both ways together! The stove top stuffing adds such beautiful spices and the mustard in the glaze adds the perfect amount of zing. This is such an easy recipe and, is the perfect size for us to have it for 3 meals, which I love. I do find that the gravy doesn't freeze well so I usually make fresh gravy to go with the leftovers.

Servings: 6

Ingredients

2 large eggs
1/2 cup water
6 ounce box Stove Top stuffing mix any flavor
2 pounds lean ground beef
1/4 cup ketchup
 
Tomato Glaze
1 cup ketchup
1/4 cup brown sugar
2 tsps Worcestershire sauce
1 to 2 tsp yellow mustard (depending on how much 'zip' you like)
 
Mushroom Gravy (optional)
3 tbsp unsalted butter
¼ cup shallot chopped
2 cloves garlic minced
8 oz mushrooms sliced
1 tsp Worcestershire sauce
¼ cup all-purpose flour
3 tbsp balsamic vinegar
2 cups beef stock
¼ tsp Kosher salt
¼ tsp ground black pepper
1 tbsp flat-leaf parsley fresh, for garnish, optional

Steps

Preheat the oven to 350°F. Spray a 9×13″ baking pan or dish with non-stick cooking spray; set aside.
In a large mixing bowl, whisk the eggs and water together until well combined.
Add the stuffing mix, ground beef, and 1/4 cup of ketchup. Use your hands to mix the ingredients together until well combined.
Transfer the meat to the baking dish and shape the meat into a loaf (or you can put it in a loaf pan for the shape and invert onto the 9 x 13 pan and remove the loaf pan if you want it to look prettier than hand shaping it)
Combine all ingredients for the glaze and brush the meatloaf evenly with the glaze.
Bake at 350°F for 55 minutes. Cool for 10 minutes then slice and serve with mushroom gravy (optional)
MUSHROOM GRAVY
In a large skillet, melt the butter over medium-high heat.
Add the shallots and cook until soft, about 2 to 4 minutes. Add the garlic and cook for another 1 minute.
Add the mushrooms and cook, uncovered, stirring occasionally, until lightly browned and have released their liquids, about 8 minutes.
Whisk in the flour and stir to coat. Cook for 3 to 4 minutes.
Add the balsamic and then the stock. Use a whisk to incorporate the flour into the liquid. Slowly simmer and stir until thickened, about 4 to 5 minutes.
Season with salt and pepper. Keep warm over low heat.