Preparation:
Preheat oven to 350'F. In a skillet, cook the chopped onions and the garlic in the butter until soft. Add the mushrooms and cook for 5 minutes. Scrape the mixture into a large bowl and let cool. Add the remaining ingredients to the bowl, except for the onion slices and green beans; mix well with your hands.
Lightly grease a large roasting pan. Shape half of the meat mixture into a 14 x 4-inch loaf, flattening the top. Place the green beans down the center, leaving a 1-inch border. Top with the remaining meat, shaping the loaf to enclose the beans. Scatter sliced onions around the meat-loaf. Bake for 45 minutes, until an instant-read thermometer registers l60'F and the loaf is firm to touch. Transfer to a board. Slice; serve with onion gravy.
CREAMY ONION GRAVY: After cooking the meatloaf, place the roasting pan with onions over medium heat, adding 1/4 cup of chicken broth; stir up the onions and any brown bits from the bottom of the pan.
In a small bowl, whisk together flour, milk and I cup more chicken broth. Add the flour mixture to the pan. Bring to a boil, whisking. Cook until thicke |
