Meatloaf Instructions

1. Preheat the oven to 350° F.
2. In a large bowl, combine the egg, Worcestershire sauce, low carb bake mix, chopped onion, 1 teaspoon of the salt, pepper, and ¼ cup of the beef gravy. Stir to combine the ingredients thoroughly. Add the ground beef and mix well with your hands.
3. Divide the meat mixture in two, and pat half of it into an 8″ x 4″ loaf pan.
4. Make a depression in the center of the meat mixture by pressing down with your fingers or knuckles and forcing some of the meat mixture up the sides and ends of the pan. The depression should go to within half an inch of the sides and ends of the loaf pan, not all the way to them.
5. Set the remaining meat mixture aside.
6. In a small bowl, combine 6 ounces of the chopped mushrooms, ¼ teaspoon salt, and ½ cup of the sour cream. Stir to combine the ingredients thoroughly.
7. Spoon the sour cream mixture into the depression in the meat mixture that is already in the loaf pan. Top with the remaining meat mixture. Press down firmly on the sides and ends of the loaf to seal the edges.
8. Bake the meatloaf in the preheated oven for 1-1¼ hours, or until done.
9. Take the meatloaf out of the oven and let it stand for 5 minutes.
10. Cut into 10 slices.

Gravy Instructions

1. Combine the remaining chopped mushrooms, sour cream, and beef gravy in a saucepan.
2. Cook over medium heat until hot but not boiling, stirring occasionally.
3. Use the gravy over the Smashed Cauliflower and/or the Stroganoff Meatloaf.