Diner-Style Meat Loaf With Gravy - cooking recipe

Ingredients

Sauce
2 tablespoons unsalted butter
1 tablespoon olive oil
2 large onions, thinly sliced into half rounds
2 teaspoons dried thyme
1 lb cremini mushroom, sliced
2 tablespoons all-purpose flour
3 cups beef broth
1/4 cup soy sauce
salt
fresh ground pepper
Meat Loaf
2 tablespoons olive oil
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
1 teaspoon dried sage, crumbled in the palm of your hand
1 1/2 lbs lean ground beef (85% lean)
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 cup cracker crumb (saltine, Ritz, or 1 c. dry unflavored bread crumbs)
2 large eggs, beaten
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup beef broth

Preparation

Sauce: heat the butter and oil in a large skillet over med-high heat.
Add the onions and thyme and saute until the onions begin to soften, about 3 minutes.
Add the mushrooms and saute until they begin to color and the liquid in the pan evaporates.
Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.
Whisk the flour and 1/4 cup broth together in a large bowl.
Add the remaining broth and the soy sauce to the slurry and whisk until smooth.
Pour the mixture into the cooker.
Cover and cook on HIGH while you prepare the meat loaf.
Meat Loaf: heat the oil in a small skillet over med-high heat.
Add the onion, bell pepper, and sage and saute until the vegetables are softened, about 3 minutes.
Cool the mixture and transfer to a large mixing bowl.
Add the remaining ingredients.
With clean hands or a large wooden spoon, mix together until well combined, being careful not to compact the mixture.
Pat the meat into a loaf shape 6 inches long, 3 inches wide, and 2-3 inches tall.
Set the loaf on top of the sauce in the slow cooker and cook on HIGH for 1 hour.
Decrease heat to LOW and cook for 4-6 hours, until an instant-read thermometer inserted in the center reads 165 degrees.
Remove the loaf from the cooker using two long, wide spatulas.
Cover with foil and let rest 15 minutes.
Season the sauce with salt and pepper.
Cut the loaf into 1/2 inch slices with a serrated knife and serve napped with some of the sauce.
Serve any remaining sauce on the side.