Recently, I read a food reporter’s recipe for meatloaf worthy of a fine steakhouse menu. While I admired the use of different cuts of beef and the methodology of preparation, I found some of the ingredients alien to meatloaf and others that I have completely banned from my kitchen.

Therefore, I devised this Meatloaf With Mushroom Gravy recipe to suit my own tastes and requirements. Basically, that is what everyone who cooks should do in any case. We cook to serve our own particular palates. For a history of meatloaf, especially in America, click here.

My Meatloaf With Mushroom Gravy recipe requires the traditional ground chuck but also adds either ground brisket of beef or ground beef short ribs. (In my case, I used brisket.) Have your butcher grind the chuck and the brisket or short ribs together.

I added a rich, deeply-flavored, yet easy-to-make Brown-Flour Mushroom Gravy to set off and refine the meat loaf. The gravy can be made well ahead.

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For the Meatloaf

In a dry skillet, toast  panko crumbs over medium-high heat, stirring constantly until the crumbs are evenly browned.

The panko crumbs add texture and structure to the meatloaf. Season the crumbs with salt, pepper, paprika, and 1 teaspoon of thyme. Divide the crumbs in half, and set aside. Half of the crumbs remain dry, while the other half are mixed with cream to add moisture.

Cut chunk or thick-cut bacon into a very fine dice. Fatty bacon is fine because what we’re after here is the fat to add moisture to the loaf.

Cook the bacon over low heat in a skillet until most of the fat is rendered, and the bacon is just beginning to brown. Do not let it become crisp. Add  minced onion, and continue to cook covered over low heat for several minutes. The onion should be translucent and tender, but not browned.

Add the minced garlic, and cook for 2 more minutes. Let this mixture cool, then set it aside.

In a large mixing bowl, place  2 pounds of ground chuck, 1 pound of ground brisket or ground short ribs, 2 teaspoons of thyme, kosher salt and fresh-ground pepper to taste, the dry half of the breadcrumbs, and the bacon-onion mixture.

Mix the other half of the panko crumbs with the cream, and add it to the meat mixture. (Do not try to mix the crumbs and cream ahead of time because it will simply clump, making it difficult to mix.)

In a small bowl, beat 2 eggs with Worcestershire sauce, Maggi seasoning, the bouillon paste (I use Better Than Bouillon to add flavor and depth—see photo below), and powdered bay leaf (available in most supermarkets or at Amazon).

Add the egg mixture to the meat mixture, along with the minced parsley.

With your fingers, gently, but thoroughly, mix all of the ingredients. Do not over mix or your meatloaf will be too compacted.

If the loaf seems too dry, add another beaten egg.

Line a baking dish with a buttered piece of parchment paper, leaving the buttered side up. Shape the meatloaf into a large smooth oval, and place it on the parchment paper in the baking dish.

Refrigerate the meatloaf for 1⁄2 hour.

Brush the loaf with olive oil, and sprinkle the top with with pepper and a little flaky salt or fleur de sel.

Place the rack in the lower part of your oven, and preheat it to 325°.

Bake the loaf for 1 1⁄2-1 3⁄4 hours or until the internal temperature reaches 155-160°. Move the loaf to an upper rack and broil for 2-3 minutes to brown the top. Drain away any accumulated oil at the bottom of the baking dish. Remove the loaf to a large platter, being careful to peel away the parchment paper.

Let the loaf rest for 10-15 minutes before serving in thick slices.

For the Brown-Flour Mushroom Gravy

Slice the mushrooms thinly. Mince the shallot and garlic cloves. Heat 2 tablespoons of the butter and 1 tablespoon olive oil in a skillet over high heat. When the foam subsides, fry half the mushrooms until nicely browned.

Crowding them will prohibit browning by creating too much liquid. Scrape them into a bowl. Add 2 more tablespoons of butter and 1 tablespoon of olive oil to the skillet. Following the same procedure, fry the other half of the mushrooms. A few minutes before they are done, add the minced shallots. Then one minute before the mushrooms are done, stir in the garlic. Scrape into the bowl. Season the mushrooms with salt, pepper, and the thyme, to taste.

In the same skillet over medium heat, melt the final 2 tablespoons of the butter, and add the 1/4 cup of flour.

Whisk in the flour, and continue whisking vigorously until the flour begins to take on a golden brown color.

Do not, however, allow the flour to become too dark or to burn. Add 2 cups of the beef stock, and continue cooking and whisking until the gravy begins to thicken. Whisk in the beef bouillon paste and the Maggi seasoning, which adds not only flavor, but also a rich brown color.

If the gravy has become too thick, add as much of the remaining cup of beef stock to thin it out to your desired consistency. Stir in the mushrooms, and cook for at least 2 more minutes to combine flavors.

Taste for salt and pepper.

The gravy can be made a day or two in advance if you wish. Just bring it back to the simmer when you are ready for dinner. Serve it in a gravy boat. Allow your guests to spread the gravy over their slices of meatloaf.

Serve the Meatloaf With Brown-Flour Mushroom Gravy with mashed or roasted potatoes and a green vegetable.

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