Shannon Overmiller here at The Majestic in Old Town.

We’re finishing up the preparation of the meatloaf dish. Right now we just finished with the whipped potatoes. And now we’re going to finish up the meatloaf gravy, which we’ve previously started and it’s been simmering. You can get a sense of the timing as well, with all these things. Everything is pretty much coming together at the same time which is what you want for your dinner.

So now that we reached the good consistency with our gravy, we want to go ahead and strain it out. You can use a strainer any one that you have in the house, this is called the chinoise. It goes right through here. Take a ladle, or anything to get it through the strainer. Just strain it through. At this stage I like to add the sautéed mushrooms, but you don’t have to. Anything you want. I really like the mushrooms with the meatloaf. And like I said you could add your meatloaf juices into that, as well.

So now you see your sauce consistency. It’s a nice coating consistency, again I’ll show you. A little thicker, but you see how it doesn’t come together quick on the back of a spoon. At this stage, you taste it, I’m going to let it come down just a little bit more. And I’ll add parsley right at the end when I finish with the butter, but at this stage I like to add the mushrooms as well, to get the flavor in there too. And let that cook for a little bit more, and go check your meatloaf. So now that it has reached the consistency that I like and it has been flavored a little bit with the mushrooms and the additional thyme. Tested the seasoning. We’ll see again, how that coats that spoon, it’s a little thicker than it was. It’s very slow to run off again. That’s what you want. So I finished this now with fresh parsley, a good amount is very good on this stage, you really want to taste that. Some more butter, good amount. Off the heat. Just swirl that in, which just enriches it even more. That’s it. Okay. That’s our sauce that’s been finished.

So now we’ll go ahead and plate the meatloaf.