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Jack’s Meatloaf with Gravy




Source of Recipe


Afamilyfeast.com


Recipe Introduction


I love all kinds of meatloaf, but have a particular love for diner-style: slabs of tender, moist meatloaf topped with a rich brown gravy. This meatloaf is delicious. The original recipe called for 2 pounds of ground beef – I used a pound each of ground beef and pork. However, without some kind of coating, the panade ends up showing through as whitish blobs – not particularly appetizing. Traditionally, the coating is some sort of sweetened tomato sauce – catsup mixed with brown sugar or BBQ sauce. I’m not sure that would go very well with brown gravy. Perhaps a brushing of steak sauce? I didn’t have any homemade beef stock, so I used canned broth – a mistake, I think. The gravy looked perfect, but was bland and dull. When I next make this recipe, I will make sure that I have the homemade. Note that the uncooked loaf rests in the refrigerator for an hour before cooking.


Recipe Link: http://www.afamilyfeast.com/jacks-meatloaf-with-gravy/

List of Ingredients




MEATLOAF:
4 slices white bread, crusts cut off
½ cup milk
2 pounds 80/20 ground beef
2 eggs
½ cup finely chopped onion
2 garlic cloves, finely minced
2 teaspoons salt
¼ teaspoon freshly ground black pepper
1 teaspoon thyme

GRAVY:
3 tablespoons butter
1/3 cup flour
1 14 3/4 ounce can low sodium beef stock (or your own stock if possible)
1/3 cup milk
¼ teaspoon dried thyme
Few dashes of hot sauce
½ teaspoon Worcestershire sauce
½ teaspoon Kitchen Bouquet seasoning
Salt and black pepper to taste


Recipe



MEATLOAF:
Soak the bread in the 1/2 cup of milk. While the bread is soaking, mix the eggs, onion, garlic, salt, pepper and thyme in a large bowl. Add in the meat, gently breaking it up and mixing. Mash up the soaked bread and add to meat mixture. Gently mix with your hands until thoroughly incorporated, being careful not to overmix.

Line a sheet pan with parchment or non-stick foil (my preference). Place the mixture onto the pan and shape into a squared off loaf. Smooth the surfaces of the loaf with wet hands to prevent it from cracking as it cooks. Place in the refrigerator for one hour.

Heat the oven to 350 degrees and place the meatloaf in the center of the oven. Bake until it reaches an internal temperature of 150 degrees – 45-60 minutes.

Remove from the oven and rest for 15 minutes.
GRAVY:
In a medium sized saucepan melt the butter and add the flour. Whisk until the roux is nicely browned – 3-5 minutes. Add the stock and whisk until completely blended. Add the milk, thyme, hot sauce, Worcestershire sauce and Kitchen Bouquet. Stir well and add salt and pepper to taste.

Serve 8-10