Meat Loaf with Creamy Mushroom Sauce

Total time: 70 minutes
      Classic meat loaf paired with a creamy sauce made from field mushrooms.  You can use any ground meat or combination.

 Ingredients:

• 16oz (480gr) ground beef (mince)
• 8oz (240gr) ground pork
• 1/2 onion
• 1 egg
• 1/2 cup bread crumbs
• 1/4 cup red wine
• 1 tbs Dijon-style mustard
• 1 tbs dried sage
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• Mushroom Sauce:
• 6oz (180gr) mushrooms   field or wild if possible.... or a mix
• 2 tsp olive oil
• 1 1/2 cups (12oz, 360gr) chicken stock
• 1/2 cup (4oz, 120gr) Greek yogurt
• 1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs water

 Instructions:

• Mince onion as finely as possible. 
• In large bowl lightly beat egg with a fork. 
• Add onion, red wine, mustard, crumbs, herbs and mix well. 
• Add beef and pork, mix well - best to use your hand, kneading it like bread dough. 
• Shape into a loaf and put into a roasting pan large enough to hold it with room on all sides. 
• Bake at 400F (200C) for 40 minutes. 
• Remove and pour mushroom sauce over the top. 
• Bake 15 minutes longer or until done. 
• Remove.  Slice and serve. 
• Mushroom Sauce:
• Roughly chop mushrooms. 
• Sauté in oil, in medium skillet, until tender and well browned. 
• Add chicken stock and bring to a simmer. 
• Dissolve cornstarch in water and add to chicken stock, stirring until thickened. 
• Remove from heat and stir in yogurt.  Set aside until needed.