Yield: 6 portions

Ingredients

2 lbs 90% lean ground beef
8 oz coarsely chopped fresh white mushrooms
1 package (1.4 ounces) dry vegetable soup mix
1 cup seasoned dry bread crumbs
1 egg, lightly beaten
3/4 cup skim milk
2 tbs cornstarch
2 tbs butter, unsalted
8 ounces (about 3 cups) fresh white mushrooms, sliced ¼ inch thick
2 lbs chopped onion
1 can (14 oz) beef broth

Directions

Meatloves:

Preheat oven to 350º. In a large bowl, combine beef, chopped mushrooms, vegetable soup mix, bread crumbs, 1/2 cup milk and egg until well combined. Form into two loaves, 7×5 inches each.

Place loaves in a shallow baking pan with rack.  Bake for 45 minutes.

Mushroom Sauce:

In a small bowl, combine 1/4 cup milk and cornstarch; set aside.  In a large skillet, melt butter over high heat.  Add sliced mushrooms and onion; cook and stir over moderate heat until mushrooms are golden, about 10 minutes.

Stir in beef broth and 1/2 cup water; bring to a boil.  Stir cornstarch mixture into mushroom mixture in skillet.  Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.