In a large bowl combine the bread, hot sauce, milk, salt, pepper, garlic powder, onion powder and thyme, mix well.
Mix in the egg. Add the pork and ground beef and with your hands thoroughly mix everything together.
Form mixture into a loaf about 5x9 inches or so. Wrap with aluminum foil and refrigerate for at least 1 hour.
Preheat oven to 350° F. Remove the foil from the meatloaf and place on a flat wire rack. Pace the wire rack over a baking pan or sheet pan to catch the drippings.
Bake in the preheated oven for about 90 minutes or until the internal temperature is about 155° F.
Remove meatloaf from oven and place on a serving dish tented with foil, let rest 10 minutes.
Save any drippings in the pan from the meatloaf and set aside.
FOR THE MUSHROOM GRAVY:
In a large sauce pan add the butter and sliced mushrooms, cook over medium high and cook stirring occasionally about 5 to 6 minutes or until mushrooms are brown and most of the liquid has evaporated.
Pour in the leftover drippings from the meatloaf in the pan and stir in the flour.
Reduce heat to medium and slowly pour in the broths.
Reduce to low and simmer while stirring until desired thickness.
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