Rachael Ray: Fall Mushroom Chestnut Meatloaf Recipe with Potatoes

Rachael Ray: Fall Meatloaf Recipe

Mix up your favorite meats with some fall seasonings to make Rachael Ray’s fall meatloaf, a Mushroom Chestnut Meatloaf Recipe. You could use the meatloaf base as the start of a stuffing recipe, but there are plenty of other Stuffing Recipe Ideas available this time of year, and you can deck out a complete Thanksgiving menu on Pinterest.

Rachael Ray: Mushroom Chestnut Meatloaf Recipe Ingredients with Potatoes

Potato Ingredients

• 3 fork-pricked Russet Potatoes
• 1 lb peeled, cubed Celery Root
• Heavy Cream
• 4 tbsp Butter
• Celery Salt
• grated Nutmeg
• Salt & Pepper

Meatloaf Ingredients

• 6 tbsp Butter
• 1 tsp Celery Salt
• 1/4 cup chopped Parsley
• 1/2 lb chopped Mushrooms
• 2 or 3 ribs chopped Celery
• 2 tbsp chopped Thyme
• 1/4 cup Calvados (or Brandy)
• 1 cup chopped roasted Chestnuts
• 1/4 cup grated Parmigiano-Reggiano Cheese
• 1 cup Panko Breadcrumbs
• 1/2 cup cloud Apple Cider
• 1 tsp Fennel Seed
• 4 chopped Shallots
• 1 peeled, chopped Apple
• 2 tbsp sliced Sage
• 2 lb mixed Ground Beef, Veal and Pork
• 1/4 lb shredded sharp White Cheddar Cheese
• 2 Egg Yolks
• Salt & Pepper

Gravy Ingredients

• 4 tbsp Butter
• 3 tbsp Flour
• 1 tbsp Worcestershire Sauce
• 3 cups Veal Stock (or Beef Stock)
• 1 tsp Black Pepper

Rachael Ray: Mushroom Chestnut Meatloaf Recipe Directions

1. Brown mushrooms in a pan for a few minutes.
2. Then add salt, pepper, celery, shallot, apple, fennel, thyme, chestnuts, and sage.
3. Let this cook until the ingredients are tender.
4. Use Calvados to deglaze the pan. Take off heat and completely cool. (You could use this as a stuffing base as well.)
5. Add it to your meat mixture.
6. Toast breadcrumbs in a cup of melted butter and season them with celery salt.
7. Use apple cider to just moisten the breadcrumb mixture. Let it sit just a moment to set.
8. Add egg yolks with salt and pepper to help bind the meat with the other ingredients.
9. Mix in sharp cheddar and parmigiano cheese to complete the savory stuffing flavors with Italian flair.
10. Form this into a loaf on a parchment-lined baking sheet or loaf pan.
11. Roast for one hour at 375 F.
12. Let rest before slicing.
13. To make the potatoes, boil the potatoes completely covered by two inches water.
14. Let the boiled potatoes cool enough to peel and mash or rice.
15. Stir in butter salt, pepper, nutmeg, celery salt, and heavy cream.
16. For the gravy, heat flour and butter together in a sauce pan.
17. Stir in the remaining ingredients and simmer to thicken before serving.