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Meat Loaf with Gravy

Source of Recipe


From "Williams-Sonoma: Comfort Food" by Rick Rodgers



List of Ingredients



• Canola oil for greasing
  
• 1 yellow onion, minced
  
• ½ cup dried bread crumbs
  
• ½ cup plus 3 tablespoons catsup
  
• 2 large eggs, beaten
  
• 2 Tbsp Worcestershire sauce
  
• Kosher salt and freshly ground black pepper
  
• 1 pound ground beef
  
• ½ pound each ground pork and veal
  
• About 1 Tbsp unsalted butter
  
• 2 Tbsp all-purpose flour
  
• 2 cups beef stock or broth
  






Instructions



1. Preheat the oven to 350°F. Lightly oil a small roasting pan.
   In a large bowl, combine the onion, breadcrumbs, the ½ cup catsup, eggs, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon pepper. Add the meats and mix with your hands just until combined. Transfer the mixture to the prepared pan and shape it into a thick loaf about 9 inches long.
   
   
2. Bake the meat loaf for 45 minutes.
   Spread the top of the meat loaf with the remaining 3 tablespoons catsup and bake until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes longer. Remove from the oven and let stand in the pan for 5 minutes. Using a large, wide spatula, transfer the meat loaf to a platter and tent with aluminum foil to keep warm.
   
   
3. Pour the fat out of the roasting pan. Measure 2 tablespoons fat, adding butter as needed to supplement it, and return the fat to the pan. Heat the roasting pan over medium heat until the butter melts. Whisk in the flour and let bubble for 1 minute. Gradually whisk in the stock and bring to a boil. Reduce the heat to medium-low and simmer, whisking frequently, until a lightly thickened gravy forms, about 5 minutes. Season with salt and pepper. Strain through a sieve into a warmed sauceboat. Slice the meat loaf and serve hot, passing the gravy on the side.
   
   Makes 6 servings.