Ingredients

Preparation

Meat Loaf
1 can (4 oz) mushrooms (pieces and stems), drained and finely chopped
1/2 cup onion, finely chopped
1/4 cup fresh parsley, snipped
1 cup fresh rye or white bread crumbs (about 2 slices of bread)
2/3 cup milk
1 egg
1 1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground allspice or nutmeg
1 lb lean ground beef
1 lb lean ground pork

Noodles and Cream Gravy
1 package (12 oz) uncooked egg noodles
1 jar (12 oz) mushroom or beef gravy
2 tbsp milk
1/4 cup sour cream

1.  Preheat oven to 350 degrees F.  For meat loaf, finely chop mushrooms and onion.  Transfer to bowl.  Add parsley, bread crumbs, milk, egg and seasonings to bowl; mix well.

2.  Crumble ground beef and pork into bowl; mix lightly but thoroughly.  Shape meat mixture into loaf.

3.  Bake 1 hour and 15 minutes to 1 hour and 20 minutes or until meat is no longer pink in center of loaf and internal temperature of meat loaf reached 160 degrees.  Remove meat loaf to serving plate; let stand 10 minutes.

4.  Meanwhile, cook noodles according to package directions; drain.  For creamy gravy, heat gravy with milk over medium heat, stirring occasionally.  Whisk in sour cream; remove from heat.

5.  Cut meat loaf crosswise in half.  Cut one half into 8 slices and serve with noodles and creamy gravy.  Tightly wrap remaining half and refrigerate for up to 4 days for use in a sandwich.