1/4 cup ketchup
2 eggs
1/4 cup grated Parmesan cheese
1small onion, finely minced
1 Tbsp Worcestershire sauce
dash Tabasco sauce
3-5 fresh sage leaves, minced
2 cloves garlic, pressed through garlic press
About 1/3 cup herbed Italian bread crumbs
1 tsp salt
Fresh ground pepper
2 lbs ground beef chuck
1 12-oz package mushrooms, sliced
2 Tbsp butter
1 Tbsp olive oil
1/4 cup sherry, cognac or brandy
1/4 cup cream (I use light cream)
Preheat oven to 400F. Mix all ingredients except meat together. Add beef and mix together lightly Don't over-mix as this will make meatloaf dense. Transfer to a loaf pan or casserole. If desired, top with a little tomato sauce or ketchup. Bake for 20 minutes, then reduce heat to 325F and continue cooking another 30-40 minutes until meatloaf is cooked through.
Meanwhile, melt butter with oil in a large skillet until butter bubbles and spurts. Toss in mushrooms and stir to coat evenly. Cook over high heat without stirring so one side of mushrooms begins to brown. Stir and allow the mushrooms to release their water and allow them to dry up a bit. Remove from stove and carefully add the sherry. Allow the mushrooms to steep for a few minutes in the sherry then add the cream. Cook to reduce the liquid down to a thicker sauce. Serve mushrooms over the meatloaf.
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