Meatloaf Meatballs and Rice with Mushroom Gravy combines the flavors of meatloaf and rice with gravy for a delicious dinner that can be made ahead or served right away.
Course Main Course
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
1lbground beef, 90/10
1tspground black pepperdivided
3cupscooked long grain rice
8ozcremini mushroomsalso called baby portabella
Preheat oven to 350 degrees.
To prepare the meatballs:
Peel carrots and onion. Grate carrot, onion, and potato. Add to a mixing bowl with ground beef, breadcrumbs, egg, 1½ tsp salt and ½ tsp pepper. Mix well with hands until combined. Use a cookie scoop or hands to divide into golf ball-sized portions.
To cook the meatballs on the stovetop:
Add 2 Tb of olive oil to a pan over medium heat. Add meatballs in batches to pan to sear. Turn them over after 2-3 minutes. Leave on the second side for 2-3 minutes. Reduce heat to medium-low and continue cooking meatballs until they are cooked through (about 10 minutes), stirring occasionally to avoid burning.
OR to cook the meatballs in the oven:
Place the prepared meatballs on a sheet pan. Bake at 375° for 20 minutes, turning each meatball over halfway through cooking.
To make the mushroom gravy:
Wipe any visible dirt from the mushrooms with a dry cloth. Dice into ½-inch pieces.
Add 2 Tb of butter to a saucepan (if you cooked your meatballs on the stove, you can use the same pan). Add diced mushrooms, stir to evenly coat in oil and leave undisturbed for 2-3 minutes. Stir and repeat for another 2-3 minutes or until mushrooms are golden brown.
Add 2 Tb of flour to mushrooms and cook, stirring constantly, for about 1 minute.
Add beef stock and bring to a boil over medium-high heat. Boil for about 5-7 minutes or until thick enough to coat the back of a wooden spoon.
Add the heavy cream and bring back to a boil. Season with ½ tsp salt, ½ tsp pepper, garlic powder, onion powder and Worcestershire. Boil for another 5 minutes, stirring constantly. Turn off heat.
You can serve right off the stove or make this meal ahead. If serving right away, top rice with meatballs and gravy and enjoy.
To make ahead:
Cover the bottom of a large casserole dish with the cooked white rice. Top with meatballs and then cover in sauce. Coverly the dish tightly with plastic wrap or foil.
Place in the fridge until ready to reheat. This casserole can be kept in the fridge for up to 5 days prior to cooking.
When ready to cook, preheat the oven to 350 degrees. Cover the casserole loosely with foil and place in the oven for about 30 minutes or until warmed through.
Meatloaf Meatballs and Rice with Mushroom Gravy https://cookingandcussing.com/poor-boy-supper/