Wild Mushroom Beef Meat Loaf with Horseradish Gravy and Roasted Broccoli

I found this recipe in Rachael Ray's Big Orange Book.

" Who says meat loaf has to me mundane? Strap in for this spicy saucy version."

Serves 6

4 cups beef broth
2 ounces dried mixed wild mushrooms
1 large loaf of crusty bread, 1 slice (about 3 inches thick) for cooking and the remainder of the loaf for serving at the table
2 pounds lean ground beef sirloin
5 sprigs of fresh thyme leaves, chopped
8 fresh sage leaves, chopped
1 large onion, finely chopped
3 garlic cloves, finely chopped or grated
1 egg, beaten
salt and pepper
3 tablespoons extra virgin olive oil, plus some for drizzling
1 large head of broccoli or 2 small heads
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 heaping tablespoon prepared horseradish
1 tablespoon Dijon mustard
1 handful of fresh flat leaf parsley leaves, chopped

Preheat the oven to 425 F.

Place about 1 cup of the stock in a sauce pot over high heat and bring up to a bubble. Place the dried mushrooms in a small heat-proof bowl, pour the boiling stock over the mushrooms, and cover with plastic wrap. Let the mushrooms steep for about 5 minutes or until soft. While the mushrooms are rehydrating, tear the slice of bread into small pieces and place them in a medium mixing bowl. Pour about 2 cups of stock over the bread, just to barely cover it, and let it soak for 5 to 10 minutes.

In another medium mixing bowl, combine he ground sirloin, thyme, sage, three quarters of the chopped onion, the garlic and egg and season liberally with salt and pepper. With your hands, remove the soaked bread from the stock and gently squeeze out the excess liquid for the gravy. Add the bread to the beef, and discard the soaking liquid. With a slotted spoon, remove the softened mushrooms from the stock to a cutting board, chop coarsely, and add the beef, reserving the mushroom soaking liquid for the gravy. Mix the meat loaf ingredients together thoroughly. If you want to check the seasoning, make a thin quarter-size patty and cook it up in a skillet; taste and adjust the seasoning if needed. Transfer the meat mixture to a rimmed baking sheet and form a long, thin, oval-shaped loaf. Drizzle the loaf liberally with extra virgin olive oil and roast for 45 minutes, or until he loaf is cooked through. Remove from the oven and let the meat loaf rest for about 5 minutes before slicing.

While the meat loaf is in the oven, work on the broccoli. Trim the very ends off the broccoli stems with a peeler or a pairing knife and remove the thick fibrous outer layer of the broccoli stems. Cut the broccoli length wise into large spears that look like long, skinny trees and arrange them on a baking sheet. Drizzle everything with extra virgin olive oil and season with salt and pepper. Place the broccoli in the oven with meat loaf for the last 25 to 30 minutes of cooking time, roasting until the broccoli is tender.

For the gravy, place a medium sauce pot over medium heat with the 3 tablespoons of extra virgin olive oil. Add the reserved onion and the tomato paste and season with salt and pepper. Cook, stirring frequently, for 3 to 4 minutes or until the onions start to get soft. Sprinkle the flour over the onions, stir to combine, and cook for 1 minute; if it seems too dry, add a little more extra virgin olive oil. Whisk in the remaining 1 cup stock, then carefully pour in the reserved mushroom steeping liquid, adding it slowly so that any grit from the mushrooms stays in the bottom of the bowl. Add the horseradish and mustard, bring to a bubble, and cook over medium-low to medium heat until thickened, 5 to 7 minutes. Taste and adjust seasonings, then stir in the parsley

Served the meat loaf topped with some of the horseradish gravy, with the roasted broccoli alongside. Pass the bread at the table.