Meatloaf with gravy recipe
Meatloaf with Gravy recipeThis article was published by: Matthew
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Recipe introLooking for a comforting and delicious meal? Look no further than this mouthwatering Meatloaf with gravy recipe. This classic dish is perfect for any occasion, whether it's a family dinner or a cozy night in. The tender and juicy meatloaf is seasoned to perfection and topped with a rich and savory gravy that adds an extra layer of flavor. With just a few simple ingredients and easy-to-follow steps, you can whip up this crowd-pleasing dish in no time. Get ready to indulge in a hearty and satisfying meal that will leave everyone asking for seconds!
Keywords: meatloaf, gravy, comfort food, easy recipe, family dinner
Meatloaf with gravy recipe details
|250 g||ground beef|
|250 g||ground pork|
|½ tsp||marjoram leaves|
|¼ tsp||bay leaves|
|¼ tsp||caraway seeds|
|3 slice(s)||dried white bread|
|3 tbsp||canola oil|
|½ l||vegetable broth|
|2 tbsp||flour or cornstarch|
InstructionsMeat loaf dough:
In a bowl put ground meat, egg, large onion and all spices. Fill a separate bowl with warm water, add the slices of bread. Let them soak full of water and then, squeeze the bread between your hands, to get as much water out of them as possible. Crumble the bread of top of the meat/spice mixture. Mix everything with a large fork or by hand. Knead the ‘dough’ until very well mixed. If the dough is too wet, add 1 tbsp. of bread crumbs at a time. Form two oval loaves. You may let them rest for 1/2 hour in the fridge. This will help them from breaking during browning.
In a large sauce pan, preferably the non-stick type, heat the oil. Carefully lay the loaves in the pan – watch your fingers – use a spatula!! Brown them on the first side until brown, then carefully turn them on the next side, and so forth. Make sure that each side is nicely brown before turning again. You will get either a 3 or 4 sided loaves. When all the sides are brown, you may brown the top and the bottom. When you brown the last side, add the 2nd onion to caramelize it.
Simmering and sauce:
Remove any excess oil with a spoon. Now add 1/4 of the broth to loosen any meat from the bottom of the pan, bring to a boil, and turn the heat down to a simmer. Put the lid on and simmer for 10min. Open the lid, turn each loaf one turn, add another 1/4 of the broth, let simmer for another 10min. with the lid on. Do this until all sides have been simmered in the sauce. Total simmering time should be at least 40min. When done, take the loaves out of the pot with a slotted spoon, cover with foil and set aside. Mix flour or cornstarch with 100ml cold water until smooth, add to the sauce. Bring the sauce to a boil to thicken it. Add salt and pepper to taste. Now cut the meat loaves into portions, drizzle a little sauce on top. Serve with mashed potatoes, rice, noodles or dumplings. Green beans or red cabbage will complement a hearty meal.
To make this plain meat loaf a Sunday dinner or guest worthy, reduce the amount of broth by 1/4 and substitute sweet cream at the end. Add the cream and heat it slowly but do not bring the sauce to a boiling point. Use some red wine; this can be substituted by taking half broth, half wine. Add some dried mushrooms after adding the broth for the first time. Let the dried mushroom reconstitute in warm water for 1-2 hours. before you start. Add them also with the first broth.
For beginners it might be easier to form 4 hamburger like patties instead of 2 loaves. In that case, you may reduce the time to simmer the patties to 30min.
Left-overs freeze very well.
Instead of all the dry spices you may substitute them with 3tsp. ‘Seasoning Mix – Ground meat’
ca. 30 min
ca. 1 hr
Grade of difficulty:
Calories per portion:
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