• 1 1/2 pounds 80% lean ground beef
• 2 teaspoons butter
• 1/2 cup finely chopped onion
• 8 ounces assorted wild or button mushrooms, sliced
• 3 cloves garlic, crushed
• 3/4 cup soft bread crumbs1 egg, slightly beaten
• 1 teaspoon salt
• 3/4 teaspoon dried thyme leaves, crushed
• 1/4 teaspoon pepper

Pepper Gravy

• 1 teaspoon butter
• 1/2 cup diced red, yellow or green bell pepper
• 1 jar (12 ounces) beef gravy
• 1/2 teaspoon dried thyme leaves, crushed

1. Heat oven to 350 degrees F. In large nonstick skillet, heat 2 teaspoons butter over medium heat until hot.  Add onion, Cook and stir 3 minutes.  Add mushrooms and garlic.  Cook and stir 6 to 8 minutes or until mushroom are tender.  Remove from heat; cool 5 minutes.
2. In large bowl, combine ground beef, bread crumbs, egg, salt, 3/4 teaspoon thyme, pepper and mushroom mixture; mix lightly but thoroughly.
3. On rack in broiler pan, shape beef mixture into 8 x 4-inch loaf.  Bake in 350 degree oven approximately 1 1/4 hours to medium doneness (160 degrees) or until center is no longer pink and juices show no pink color.
4. Meanwhile prepare Pepper Gravy.  In medium saucepan, heat 1 teaspoon butter over medium heat until hot.  Add bell pepper.  Cook and stir 5 minutes or until crisp-tender.  Add gravy and thyme; heat through. Carve meatloaf into slices.   Serve with gravy.

Cook's Note: Due to the natural nitrate content of certain ingredients often used in meatloaf, such as onions, celery and bell peppers, meatloaf may remain pink even if the 160 degree internal temperature has been reached.  Always check the internal temperature using a meat thermometer or instant-read thermometer to be certain it reaches 160 degrees F.