Instructions: Preheat oven to 350 F. Butter a 12 x 18-inch of aluminum foil. Fold the edges up to make a 8 x 14-inches and place it on a baking sheet. Heat the butter and oil in a skillet over medium heat. Add 1 cup onions, celery, green pepper and saute for 3 minutes. Add the garlic and saute 2 minutes more, than transfer to a large bowl. Add the meat, bread crumbs, ketchup, salt, and pepper. Whisk the eggs until frothy. Add the eggs and mix until all ingredients are in incorporated. Take the meatloaf mixture out of the bowl and shape into a loaf about 12-inches long, 6-inches wide, by 3-inches high. Place the meat loaf in the aluminum box and top with the remaining onions. Bake the meat loaf until it is firm in the center, 45 to 60 minutes. Serve with Mushroom Sauce.

Mushroom Sauce:
Clean the mushrooms and slice vertically, 1/4-inch thick. Melt the 3 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and saute 4 minutes. Lower heat to low-medium. Add the garlic and saute 4 more minutes. Transfer mushrooms to a bowl, discarding garlic. Heat the drippings in a large skillet over medium heat. Whisk in the flour and white pepper until smooth. Slowly add the beef broth, continue until the sauce thickens. Add the Sherry. Stir in the sauteed mushrooms and cook for 2 minutes.

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