Meatloaf with Mushroom Gravy

This very traditional meat loaf is typical of the basic hearty cooking of the rural American Mid West. This traditional meal was often served with roasted or mashed potatoes, mushroom gravy, and country vegetables like corn or braised cabbage. A hearty meal for hard working farm folk, but delicious even if you punch a keyboard instead of cows.

2 pounds of ground beef

2 cups of fresh bread crumbs

1 large onion, diced

2 to 4 cloves of garlic, minced

1 stalk of celery, chopped small

1 tablespoon mixed dry herbs (Italian seasoning) or favorite fresh herbs, minced

¼ cup chopped fresh parsley

2 large raw eggs

Salt and fresh coarse ground black pepper to taste

2 to 3 whole bay leaves

Lean bacon strips

Put all ingredients except bacon and bay leaf into a bowl and mix well. Make a bit into a small patty and fry to test for seasonings. Adjust seasonings. Pack into loaf pans or an oven dish that may be served from. Lay the bay leaves on the top, then cover the top with strips of bacon. Cover with foil and bake in a 350º oven for about an hour. Remove the foil, carefully pour off any fat that has collected in the pan and return to the oven for another 15 to 20 minutes or until the bacon is somewhat crisped. It is a good idea to put a baking sheet on the rack below the meatloaf to catch any drips and prevent smoking. While the meatloaf is finishing, make the mushroom gravy.

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