1In a bowl, combine ground beef, half an onion (small diced), 5 cloves of minced garlic, 3 tablespoons of molasses, a quarter cup of green bell pepper, a quarter cup of carrots, a quarter cup of celery, 1 teaspoon of rosemary, 1 teaspoon of thyme, 2 eggs, half a cup of ketchup, 1 cup of breadcrumbs, 1 cup of milk, 1 teaspoon of smoked paprika, 2 teaspoons of salt, and 2 teaspoons of pepper.
2Mix well until everything is combined.
3Test a small portion by frying it in a pan to check the seasoning.
4Preheat the oven to 375°F.
5Pour the mixture into a loaf pan and bake for 1 hour, or until the internal temperature reaches 165°F.
6Meanwhile, prepare the gravy by sautéing half a pound of mushrooms in 2 tablespoons of butter for a few minutes.
7Add 1 tablespoon of onions, 1 tablespoon of garlic, and cook for another 2-3 minutes.
8Pour in 2 cups of beef stock.
9In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water.
10Add the cornstarch mixture to the pan along with rosemary and thyme.
11If needed, add more cornstarch and beef stock to achieve desired gravy consistency.
12Season with salt to taste.
13Once the meatloaf is done, let it rest for a few minutes before slicing and serving.
14Serve the meatloaf slices over mashed potatoes, topped with the mushroom gravy and side of broccoli.