Pepper Loaf with Mushroom Sauce
Ingredients
- 750 ml or 33 ml Kellogg's Corn Flakes* cereal
- 50 ml or 1/41/4 ml milk
- 2 eggs
- 10 ml or 22 ml pepper
- 5 ml or 11 ml salt
- 1 ml or 1/41/4 ml garlic powder
- 750 ml or 1 1/21 1/2 ml lean ground beef
- 30 ml or 22 ml finely-chopped onion
- 375 ml or 1 1/21 1/2 ml sliced fresh mushrooms (125 g/ 1/4 lb)
- 30 ml or 22 ml all-purpose flour
- 1 can (284 ml/ 10 fl oz) beefe consomme
- 50 ml or 1/41/4 ml red wine
Directions
1. Combine crushed cereal, milk, eggs, pepper, salt and garlic powder. Add beef; mix well. Press mixture into greased 1.5 L (8 x 4") loaf pan.
2. Bake at 180°C (350°F) about 60 minutes or until meat is no longer pink; drain fat from meatloaf after 45 minutes, reserving 45 ml (3 tbsp)
3. In medium saucepan, combine reserved fat, onion and mushrooms; saute over medium heat 3 minutes. Blend in flour and cook 1 minute longer. Gradually
blend in consomme and wine; stir constantly until sauce boils and thickens slightly.
4. Turn meatloaf out onto warm platter. Spoon some sauce over meat. Slice and serve with remaining sauce.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
