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Food & Recipes

Meat Loaf with Garlic-Parmesan Mashed potatoes and mushroom gravy

  • Serves: 5 – 6
  • Preparation Time: 20 minutes
  • Total Cooking time: 45 minutes to 1 hour

Sometimes the most memorable meals are the ones that are the most basic and simple. The hearty stick-to-your-ribs meals that your mother used to make on a quiet Sunday evening, of all these recipes and meals no other recipe has had such a mixed and too often reviled reputation than meatloaf. In my opinion, the thing that ruins most meatloaf recipes more than anything else is that they try to make the recipe more complex than it really has to be, adding any number of herbs and spices and fillers to change the texture and flavor of what should be a very basic homespun dish. The recipe below keeps the ingredients very simple but complimentary. The classic side dish for meatloaf is mashed potatoes that you smother in delicious brown gravy made from the pan juices left over from cooking the meatloaf and perhaps some sliced mushrooms sautéed in butter and thrown into the gravy at the last moment. Try this recipe at home with your loved ones on one of these lovely chill nights that announce the coming winter.

Meatloaf Recipe

Amount Measure Ingredients
3 lbs lean (15% fat maximum) ground beef
3/4 lbs ground pork (optional)
4 large eggs
1/2 cup yellow onion minced fine
2 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 cups saltine crackers crushed into fine crumbs
1-1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 dashes Tabasco sauce

Gravy recipe

Amount Measure Ingredients
8 oz sliced mushrooms
2 tablespoon butter
cup cold water
4 tablespoon flour
1-½ tablespoon cornstarch

To prepare:

In a large mixing bowl combine ground beef and ground pork mixing well. Make a well or depression in the center of the mixture and add the remaining ingredients. Combine and mix together thoroughly. Cover and set aside in the refrigerator 15 minutes to rest. Press mixture into a large loaf pan or deep casserole and place in a preheated 350-degree oven for 45 minutes to 1 hour or until meatloaf pulls away from sides of a pan and juices run clear. Remove from pan and reserve the drippings from the pan for gravy. Let sit at least five minutes before cutting.

To prepare Gravy:

In a medium saucepan melt the butter over medium heat, when butter is melted and hot, add the mushrooms and sauté until just tender. Pour in the pan juices from the meatloaf and bring to a simmer. Mix the cold water, flour and cornstarch together with a wire whisk until smooth with no lumps. Blend into the mushrooms and pan juices and bring to a boil until thickened, season with salt and pepper and serve over mashed potatoes.

  • Garlic Parmesan Mashed potatoes
  • 12 large russet or Yukon gold potatoes peeled and cut into 1″ cubes
  • 4 tablespoons butter or margarine
  • 1-cup milk or chicken broth
  • 3 large cloves garlic peeled and crushed (optionally, roast the cloves in a garlic roaster)
  • ½ cup grated Parmesan cheese

To prepare:

Place potatoes in a large pot and cover with water, bring to a boil and cook 20 minutes or until potatoes are easily pierced with a fork. Drain off water and mash with a potato masher or in a kitchen aid or food mixer. Add butter, milk, crushed garlic and Parmesan cheese and mash together until potatoes are smooth. Serve with mushroom gravy and seasonal vegetables such as broccoli.

Zucchini Muffins (Vegan)

  • Ammount: 12 muffins
  • Preparation Time: 15 minutes
  • Total Cooking time: 20-22 minutes
Amount Measure Ingredients
2 cups shredded zucchini
1 cup mashed ripe banana
1/2 cup applesauce*
2 tsp vanilla
3/4 cup sugar
1 1/2 cup flour
1 tsp cinnamon
1 pinch nutmeg
3/4 tsp baking soda
1/2 tsp salt
1 cup raisins

To prepare:

  • Preheat the oven to 350 degrees; grease a 12 cup muffin tin.
  • Mix the mashed banana, applesauce, sugar and vanilla together in a bowl.
  • Stir in shredded zucchini.
  • Add 1 cup flour, cinnamon, nutmeg, baking soda, and salt to zucchini mixture and combine.
  • Stir in remaining 1/2 cup of flour and raisins.
  • Scoop into muffin tins at 3/4 full.
  • Bake in oven for approximately 20-22 min, or until toothpick inserted comes clean.
  • Cool and enjoy!

***NOTE*** Don’t overdo the applesauce in this recipe as they will become WAY too moist and resemble bread pudding rather than a muffin!

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Cooking with Curmi
Maryann Curmi

You know Maryann, On Air Personality from Star 92.7 from 5:30 am to 9am.

First and foremost, let's say that Maryann loves to eat! She also enjoys having friends over and always seems to have something to offer them. Whether it's a spicy Thai peanut sauce to toss over angel hair pasta or a new twist on an old fashioned chicken soup recipe.

Feel free to change the recipes that's how Maryann has come to make her favorites. When realizing she doesn't have this or that, substituting and wah la…a new recipe is born!

Maryann is just as happy to share her recipes as she is her food. So whether you are listening to her weekly on air recipes, printing them here or dropping by her house for a bite, she hopes everyone will find something to enjoy!

Big Joe and Mama’s Recipes
Big Joe and His Mamma

Joe started in radio at the age of 15 in a small Mississippi town and never looked back.

"I'm the youngest of 4 boys, so Momma had her hands full feeding us I'm sure. I watched and learned every opportunity I had with her in the kitchen. Whether it was cooking black eyed peas and corn bread or one of her famous pecan pies, my Mom seemed to know how to cook anything."

So from those years with Momma to living on my own and having to cook for one, Joe has managed to shake and bake some pretty good grub over the years!