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Bite Me
by Julie Albert and Lisa Gnat

So I said to Lisa, embellishing this diner delight is pas de problem. Just give it a French name. La Plaque-Bleue Speciale. But my blue ribbon-obsessed-sister outdid herself again, creating a tour de force - an elegant, moist, most flavorful meatloaf, topped with the perfect complement, a rich. mushroom medley.
Serves 6-8


    • 2 tbsp olive oil
    • 1 small white onion, diced
    • 1 large garlic clove, minced
    • 1 cup fresh breadcrumbs (3 pieces of white bread, crusts removed, pulsed in food processor until crumbs)
    • 2 large eggs
    • 1/2 cup ketchup
    • 1 tbsp soy sauce
    • 2 tsp Worcestershire sauce
    • 2 tsp Dijon mustard
    • 1 tsp kosher salt
    • 1/2 tsp freshly ground black pepper
    • 1/2 tsp hot Asian chili sauce
    • 2 lbs lean ground beef

    Mushroom Gravy
    • 2 tbsp olive oil
    • 2 lbs mixed cremini and button mushrooms, peeled and sliced
    • 1 small white onion, finely chopped
    • 1 large garlic clove, minced
    • 1 tbsp tomato paste
    • 2 tbsp butter
    • 1/4 tsp kosher salt
    • 1/4 tsp freshly ground black pepper
    • 2 tbsp flour
    • 1/4 cup dry red wine
    • 2 cups beef broth
    • 1 tbsp soy sauce


1) For the meatloaf, preheat oven to 375°F. Cover the top of a metal cooling rack with aluminum foil and poke small holes all over foil to ensure drainage while the meatloaf cooks. Coat foil with non-stick cooking spray and place atop a large baking sheet.

2) Heat oil in a small skillet over medium heat. Add onion and saute 4-5 minutes until tender. Turn heat off and add minced garlic. Set aside to cool slightly.

3) In a large bowl, mix breadcrumbs, eggs, ketchup, soy, Worcestershire, Dijon mustard, salt, pepper, chili sauce and onion mixture. Add ground beef, gently mixing just until combined. Transfer meat to foil-covered rack and shape into an oval about 2 inches high. Bake 60-65 minutes or until cooked through. Remove from oven and allow to sit 10 minutes before slicing.

4) For the gravy, in a large skillet, heat oil over medium heat. Add sliced mushrooms and saute for 3 minutes. Add onion, garlic, tomato paste, butter, salt and pepper, continuing to cook 2-3 minutes, until onions are tender. Sprinkle flour over mushrooms and toss to coat. Turn heat to high, add red wine, stirring until liquid has evaporated. Add beef broth and soy sauce, bringing to a boil. Reduce heat to low and simmer until gravy has thickened, about 5 minutes. Serve immediately with meatloaf.

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