Chef Brandon Boudet of the 101 Coffee Shop in Hollywood uses beef and turkey in his meatloaf and adds onions, mushrooms and Creole seasoning for additional flavor. He slathers it with spiced-up ketchup before baking. He then serves it with a nice thick beef gravy flavored with more mushrooms and Creole seasoning, which makes for moist mouthfuls to the last bite.
From the story: The joy of meatloaf, that iconic comfort food
Heat the oven to 350 degrees and line a rimmed baking sheet with foil.
In a heavy sauté pan heated over medium-high heat until hot, melt the butter, then add the onions and Creole spice and sauté until softened, about 3 minutes. Add the garlic and mushrooms and cook until the mushrooms are softened, 3 to 5 minutes. Remove from heat and pour the mixture in a bowl. Set aside until cooled.
In a large bowl, knead together the beef, turkey, bread crumbs, egg, mushroom mixture, parsley, 2/3 cup ketchup, 2 dashes Worcestershire sauce, salt and pepper until well combined. Form the mixture into 2 loaves and place on the prepared pan.
In a small bowl, whisk together the remaining 2/3 cup ketchup, 2 dashes Worcestershire and 2 dashes Tabasco sauces. Spoon the ketchup mixture evenly over the loaves.
Bake the loaves until a thermometer inserted reaches 155 degrees, about 45 minutes. Increase the oven temperature to 425 and continue baking until a thermometer inserted into the meatloaf reaches 165 degrees, about 5 minutes.
Remove meatloaf from oven and set aside for several minutes to set up before slicing. While the meatloaf is resting, prepare the gravy.
In a large, heavy sauté pan heated over medium-high heat, melt 2 tablespoons butter. Add the onions and mushrooms, salt, pepper and Creole spice and cook, stirring frequently, until browned, 6 to 8 minutes.
Stir in the remaining butter, then sprinkle over the flour, stirring to make sure there aren’t any lumps. Slowly stir in the beef broth.
Reduce the heat to a gentle simmer and cook, stirring occasionally, until the gravy is thickened, about 30 minutes. Remove from heat and strain out the mushrooms and onions, discarding them. This makes about 2 cups gravy.
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