1 tbsp 1 tbsp 1/2 cup 2 cloves 12 oz 1/8 to 1/4 tsp     1 1/2 cups 1 1/2 cups     2 tsp 2 tsp     *

unsalted butter olive oil finely chopped shallots or onions garlic, minced fresh mushrooms*, sliced 1/8 to 1/4 inch thick salt ground black pepper   low sodium chicken stock or broth low sodium beef stock or broth (if available your own bison stock can be used)   Combine the following in a small bowl and set aside. unsalted butter, room temperature all purpose flour     For best flavor use whole cremini mushrooms, or shiitake mushroom with the stems discarded. A combination of the two may also be used. For a very mild tasting mushroom sauce, use the white button variety.

• Heat the butter and olive oil in a saucepan over medium heat.
  
  
• To the saucepan, add the shallots, or onions, and cook stirring occasionally until softened, about 5 minutes. Stir in the minced garlic. Cook for about 30 seconds before adding the sliced mushrooms. Sprinkle with salt.
  
  
• Cook, stirring occasionally, for about 10 to 12 minutes or until mushrooms start to brown. Grind some pepper over the browned mushrooms, transfer them to a bowl and set aside.
  
  
• Add both stocks/broths to the saucepan. Over high heat bring to a boil and reduce to half. This will take about 15 minutes. Remove from heat.
  
  
• Just before serving meatloaf, bring reduced stock/broth to a boil and whisk in half the butter/flour combination. Continue whisking for a minute or two. If thicker sauce is desired, add remaining butter/flour combination. Continue whisking for another minute. Reduce heat, add the set aside mushrooms. Heat through. Season with additional salt and pepper if necessary. Ladle over servings of sliced meatloaf.