A Little Irish Influence Really Intensifies The Flavor
While my grandmother has made some very delicious dishes in her time, my Grandpa Joe made the best meatloaf of all time. Any time I used to visit my grandparents’ house as a child, I always asked for the mushroom meatloaf.
If I spent a weekend there, my grandpa would make it at least one night, and he’d send me home with the leftovers. That way, my mom could make meatloaf sandwiches for my school lunches! The gravy makes the perfect sauce for soaking into sandwich bread – yum!
Although he is no longer with us, I got my hands on his little journal, which held all his best recipes. I’m happy to share my Grandpa Joe’s Mushroom Meatloaf with you because everyone should have a meatloaf that tastes this good! It turns out that the flavor is all in the gravy!
I always wondered what ingredient intensified the mushroom flavor so much, and I finally got to see that the secret ingredient was Worcestershire sauce! It makes since, since my Grandpa Joe has a strong Irish heritage, and Worcestershire sauce, along with malt vinegar, is a staple in a lot of Irish cooking. I had no idea this mushroom meatloaf recipe had such a cultural influence in it!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Baby portabella mushrooms will give the richest, deepest flavor for the gravy.
Recipe and Image courtesy of: The Spruce
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