This is adapted from the "Good Housekeeping Illustrated Cookbook", circa
1980. The gravy is my own invention; the recipe calls for the
traditional sweet tomato (essentially ketchup) topping, but the GF
really hates that.

1 lb ground chuck
1 lb ground pork, 20%
3 slices bread coarsely chopped
1 medium onion, coarsely chopped
1 stalk celery, finely chopped
1 large carrot, finely shredded
2 large garlic cloves, minced
4 oz tomato sauce
1 egg
2 tablespoons olive oil or more, as necessary
1 and 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper

Gravy:

1/2 pound mushrooms, thinly sliced
1/2 cup flour
1/2 cup fat, from the meat after about an hour and 15 minutes, and from
butter, to make up the gap
4 cups water
2 or more teaspoons "Better than Boullion", to taste. I usually do this
instead of salt, so of course you can do what you prefer.
1/4 teaspoon fresh ground pepper, or more to taste

Saute garlic, onion, and celery in olive oil for about ten minutes. Mix
pork, beef, bread, salt, pepper, and tomato sauce together. After it
cools a bit, mix in the sauteed vegetable mixture, and fold in the egg.

Form the meat into an 8x4 inch loaf on a greased pan. Bake at 350
degrees for 1 and 1/2 hours

Make the gravy: melt fat and butter in a large skillet. Add flour and
whisk to incorporate. Add pepper. I always use the skillet that I
sauteed the vegetables in to make the gravy, so I get those flavors as
well. Add water and whisk until incorporated. Add the mushrooms when it
looks like the gravy is thickening, and simmer until the mushrooms are
done.

On 8/18/2015 6:51 PM, Travis McGee wrote:

Mmmm hmmm...