Mini Meatloaves with Carmalized Onion/Mushroom Gravy

Nothing screams comfort food like a good meatloaf. I almost never make it on a work night because I don't want to wait an hour or more to get dinner on the table. Enter the mini meatloaf. I divide the meat into four portions(that's per pound of ground meat) and then bake them on a sheet pan in the oven. Dinner is on the table in 30-40 minutes tops!

Serves 4

1 pound ground turkey
2 beaten eggs
3/4 cup bread crumbs
1 tbsp dried onion flakes
1/2 tsp granulated garlic
4 tbsp minced fresh parsley
1 tsp salt
pepper
1 tsp dried thyme
Carmalized Onion/Mushroom Gravy
2 large onions thinly sliced
5 oz of sliced fresh mushrooms
1 tbsp sugar
1/2 tsp salt
1/4 tsp pepper
2 tbsp olive oil
2 1/2 cups beef stock
1/4 cup dry white wine
3 tbsp butter or margarine
3 tbsp flour
1/2 tsp dry thyme

Preheat the oven to 350. Spray a rimmed baking sheet with cooking spray or line with a silpat. Place all the above ingredients into a large bowl and mix with clean hands. Divide the mixture into 4 equal portions and shape into mini footballs. Place them onto the baking sheet and put in the oven. Bake for 30-35 minutes.

For Gravy Heat the oil in a skillet with a lid. Add the onions, sugar, salt and pepper. Stir to coat. Turn the heat down to medium and partially cover. Leave the onions alone for about 7-10 minutes or until they begin to brown. Stir and recover for another 5 minutes or until the onions are browned all the way. Remove the lid and add the mushrooms. Stir to combine with the onions and let them cook for 3 minutes. Make a space in the skillet by pushing the onions and mushrooms out of the way. Add the butter or margarine to that spot and let it begin to melt. Sprinkle the flour over the butter and mix until a paste forms. Pour the wine and the stock over all and stir to combine. Let the mixture come to a boil to thicken. Adjust seasoning and add the dry thyme. Spoon the gravy over the meatloaves when plating.