1 ¼ lb. Ground Chuck
1/3 C Bread Crumbs
2 T Minced Onion
2 tsp Igotchu Meatloaf Seasoning
1 T Ketchup
2 tsp Worcestershire sauce
1 L Egg Beaten
2 tsp Olive Oil
Gravy
1 T Butter
½ C Onion Sliced
8 oz. Sliced Mushrooms (optional)
1 ½ C Beef Broth
1 T Ketchup
2 tsp Worcestershire sauce
1 T Cornstarch
In large bowl mix ground chuck, breadcrumbs, minced onion, Igotchu meatloaf seasoning, ketchup, worcestershire sauce and beaten egg. Mix well and form into 4 equal size oval patties. Heat olive oil in large skillet over medium high heat. Place patties in hot oil in skillet. Cook for 5 to 6 minutes each side until brown and cooked through. Remove meat from pan and cover on plate. Melt butter in same skillet and add sliced onions and sliced mushrooms. Cook for 3 to 5 minutes to soften vegetables and stir up any browned bits. Whisk beef broth into skillet along with ketchup and worcestershire sauce bring to simmer. In small bowl mix cornstarch with 2 tablespoons of cold water until well combined. Add cornstarch mixture to pan and whisk until smooth. Cook for 1 minute longer. Add meat back to pan and top with gravy
