A great variation on a classic 'comfort food'. Go all out and complete the meal with fluffy mashed potatoes and sauteed vegetables. And don't for get the Classic Rice Pudding for dessert! Mom would be proud!

Mushroom Meatloaf with Pepper-Thyme Gravy

1 1/2 pounds lean ground beef
2 teaspoons butter
1/2 cup onion, finely chopped
8 ounces mushrooms, sliced
3 cloves garlic, crushed
3/4 cup soft bread crumbs
1 large egg, slightly beaten
1 teaspoon salt
3/4 teaspoon dried thyme leaves, crushed
1/4 teaspoon pepper

Pepper-Thyme Gravy:
1 teaspoon butter
1/2 cup diced red, yellow or green bell pepper
1 (12-ounce) jar beef gravy
1/2 teaspoon dried thyme leaves, crushed

1. Heat oven to 350°F (175°C). In large nonstick skillet, heat 2 teaspoons butter over medium heat until hot. Add onion. Cook and stir 3 minutes. Add mushrooms and garlic. Cook and stir 6 to 8 minutes or until mushrooms are tender. Remove from heat; cool 5 minutes.
2. In large bowl, combine ground beef, bread crumbs, egg, salt, 3/4 teaspoon thyme, pepper and mushroom mixture; mix lightly but thoroughly.
3. On rack in broiler pan, shape beef mixture into 8 x 4-inch loaf.
4. Bake in 350°F (175°C) oven approximately 1 1/4 hours to medium doneness (160°F | 70°C).
5. Meanwhile prepare gravy. In medium saucepan, heat 1 teaspoon butter over medium heat until hot. Add bell pepper. Cook and stir 5 minutes or until crisp-tender. Add gravy and thyme; heat through.
6. Carve meatloaf into slices. Serve with gravy.

Serves 6.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.