• 3/4 pound ground chuck
  • 3/4 pound ground pork
  • 3/4 pound ground veal
  • 1/2 cup finely chopped onion
  • 2 slices bread, crusts removed
  • 1/2 cup milk
  • 2 eggs, lightly beaten
  • 1/2 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • salt and pepper
  • 1 large hard-cooked egg, peeled
  • 2 tablespoons diced onion
  • 8 ounces sliced mushrooms
  • 1 tablespoon vegetable oil
  • 1 tablespoon flour
  • 2 cups beef broth
  1. In a large mixing bowl, combine ground meats; blend with the finely
  2. chopped onion and set aside.
  3. Tear the trimmed bread into small pieces; soak in the milk until most of
  4. the milk has been absorbed. In a medium bowl, combine the soaked bread
  5. with the beaten eggs, ketchup, Worcestershire sauce, and mustard. With
  6. your hands, blend the egg mixture thoroughly with the meat. Season with
  7. salt and pepper. Place one-third of the meat mixture on a baking sheet
  8. (with sides), mounding it slightly in the center. Form mixture into an
  9. oval shape. Place the hard-cooked egg in the center; mound the remaining
  10. meat on the top and pack down. Bake meatloaf in a preheated 400° oven
  11. for one hour.
  12. While the meatloaf is baking, sauté the diced onion and mushrooms in
  13. the oil until tender. Add the flour; cook until lightly browned. Add the
  14. broth and simmer for about 10 minutes. Season to taste with salt and
  15. pepper. To serve, slice the meatloaf; top with mushroom sauce. Meatloaf