Round up a mixing bowl and one pound or roughly 500 gram of ground beef.

To that you'll add one chopped green bell pepper, one cup of plain bread crumbs, two tablespoons of ketchup.

1 tbsp of everybody's favorite worcestershire sauce.

One teaspoon of dry parsley, half of a teaspoon of garlic powder, half of a teaspoon of onion powder, half of a teaspoon of salt, one egg that's been lightly beaten, ¼ of a teaspoon of freshly cracked black pepper.

Half of a cup or 125 ml of milk.

Now, give it a quick mix.

You could use a spoon or a spatula, but the best thing to use your hands.

After a quick mix, you can throw it into the fridge for 30 minutes to let it rest, but this is optional.

Round up a baking dish.

Give it a quick spray or you can use some butter to give it a once over.

Make sure that you get the corners and sides.

Place it into the dish and lightly pat it down to give it a bit of shape.

Pop this guy into the oven at 350° F for about 55 minutes.

Cook the meatloaf until it has an internal temperature in the thickest part, ideally away from the sides of at least 160° F or 71° C.

Round up a skillet.

Crank the burner up to medium to medium high.

Melt 2 tablespoons or 28 g of unsalted butter and 1 tbsp or 15 ml of a neutral oil.

When the butter is melted, add one sweet onion that's been chopped.

Cook them until they're translucent and tender for a few minutes.

Or cook them for about 10 to 15 minutes until they're golden and delicious.

When the mushrooms are caramelized to your taste, it's time to add 8 oz of the mushrooms of your choice.

Cook the mushrooms over medium heat, frequently stirring for about 5 minutes or until they're golden brown.

At the tail end of cooking the mushrooms, add two minced cloves of garlic.

Stir in the garlic and cook it for about 30 seconds.

Mix them in and cook for a few seconds to bring out their flavor.

Deglaze the pan with half of a cup or 125 ml of red wine.

Reduce the wine down until it's nearly all gone.

Move all the veggies to the side of the pan, making a well in the center.

Drop in 3 tablespoons or 42 gram of unsalted butter.

When the butter is melted, add four tablespoons or 32 g of allpurpose flour.

Mix it in.

Turn your burner down to low.

Cook it for roughly about 2 to 3 minutes.

Add your cooking liquid. I'm adding 2 cups or 500 ml of brown stock.

Scrape the sides and bottom of the pan and turn your heat up to medium to medium high.

Bring this to a light simmer.

Add half of a teaspoon of granulated white sugar.

Reduce the gravy down over medium to low heat until it's as thick as you like.

Whenever it's as thick as you like, you can take it off heat.

Finish it off with 1 tbsp of unsalted butter or 14 g cold butter.

Give it a quick taste to see if you need to adjust the seasoning.

Add a touch of salt if necessary.

Little black pepper if needed.