Meat Loaf with Mushroom Gravy

My husband is really not all that into traditional meat loaf with the ketchup style topping. While I love it, he thinks it's just too weird. So, I made this for dinner tonight to change his mind about meat loaf in general. He loved it and told me to write it down, so I am.

Meat Loaf

Ingredients:

- 1 lb Ground Lamb

- 1/2 lb Ground Pork (plain)

- 1/2 lb Ground Round

- 4 Cloves Garlic, Crushed

- 1/2 t Ground Cumin

- 1/2 t Ground Chili Powder

- 1/2 t Onion Powder

- 2 T Worcestershire Sauce

- 1/2 C Italian Bread Crumbs

- 2 Egg Yolks

- 1 t Salt

- 1 t Ground Black Pepper

Preparation:

Preheat oven to 350 degrees. Combine all ingredients thoroughly. Place mixture into a large loaf pan. Bake for one hour; remove and cover with foil. Let stand 15 minutes, slice and serve with mushroom gravy (recipe below).

Mushroom Gravy

Ingredients:

- 3 t Beef Bullion Granules

- 6 t Cornstarch

- 2 1/2 C Water (Potato water if you made mashed potatoes)

- 1/2 C Red Wine (I use Merlot)

- 8 or 9 Crimini Mushrooms, Sliced

- 1 Shallot, Minced

- 2 T Olive Oil

- Black Pepper to Taste

Preparation:

In a medium sized saucepan over medium heat, cook sliced mushrooms, shallot, and black pepper in olive oil, stirring frequently. Cook about 20 minutes or until mushrooms and shallots are very tender. Remove from pan and set aside, covered.

In a pyrex measuring cup, combine bullion granules and cornstarch. Add 1/2 cup potato water (best if still hot) and mix until the bullion and cornstarch are dissolved. Add the wine and remaining water to the mixture and pour into the same saucepan the mushrooms were previously in. Cook over medium-high heat, stirring constantly. Bring to a low boil, then reduce heat to medium-low, add the mushroom mixture and stir. The sauce will thicken. Serve hot over meat loaf and mashed potatoes!