I found some old meatloaf in the freezer and decided to serve it with a mushroom gravy and mashed potatoes. This is the gravy I made, which was a modification of the Easy Poultry Gravy that I have been making to go with the Thanksgiving turkey. This will make about 3 cups of gravy.
4 large mushrooms, coarsely chopped
¼ large onion, coarsely chopped
5 Tbs. butter
¼ cup all-purpose flour
4 cups low-sodium beef broth
1 tsp. soy sauce
¼ tsp. marmite
1 Tbs. port
Salt and pepper to taste
In a large skillet melt the butter and saute the mushrooms and onions until the vegetables are soft. Whisk in the flour and saute for about 2 minutes until it is a light tan color. Whisk in the beef broth, soy sauce, marmite, and port until smooth. Bring to a boil and reduce to a simmer and cook until the gravy has thickened and reduced to about 3 cups. Check for seasoning. Whether any salt should be added will depend on the sodium level of the beef broth.