Blue Plate Meat Loaf with Mushroom Gravy

I like to try out new recipes for meatloaf, so I was intrigued by the "Blue Plate Meat Loaf with Mushroom Gravy" in WW's Best Darn Food Ever cookbook.

Serves 6 (7 PP per serving)
2 tsp olive oil
3/4 lb sliced mushrooms (I prefer plain old white mushrooms)
1 large onion, finely chopped
2 garlic cloves, minced
1 1/2 lbs lean ground beef
1/2 cup plain dried whole wheat bread crumbs
1/4 cup ketchup
1 large egg, lightly beaten
1 tbs Dijon mustard
1/2 tsp salt
1 1/4 cups reduced-sodium chicken broth
2 tsp all purpose flour
1 tsp Worcestershire sauce

Preheat oven to 350 degrees. Spray jelly-roll pan with nonstick spray.

Heat oil in medium nonstick skillet over medium-high heat. Add mushrooms, onion, and garlic; cook, stirring occasionally, until mushrooms release their liquid and is evaporated, about 10 minutes. Remove skillet from heat and let cool slightly.

Transfer half of mushroom mixture to large bowl. Add beef, bread crumbs, ketchup, egg, mustard, and salt to bowl; stir until blended but not overmixed.**

Transfer meat loaf mixture to prepared baking pan and shape into a 4 X 8 inch loaf. Bake until instant-read thermometer inserted in center of loaf registers 160 degrees for well done, about 1 hour, 10 minutes. Let stand 10 minutes.

Meanwhile, whisk together broth, flour, and Worcestershire sauce in cup until smooth. Add to remaining mushroom mixture in skillet. Bring to boil. Reduce heat and simmer, stirring, until sauce bubbles and thickens, about 3 minutes. Cut meat into 12 slices and serve with sauce (2 slices meat loaf and 1/4 cup sauce per serving).

**I would pack the meat more next time since the meatloaf did not hold together well when sliced
***************************************************
TASTE NOTES
The meatloaf and gravy had excellent flavor, though as noted it was crumbly and slices didn't hold their shape well. We enjoyed leftovers without the gravy on toasted rolls with a slice of cheese. I will definitely make this again. I am not a big fan of gravies and sauces, but this one was delicious over a half cup of mashed potatoes.