MEATLOAF WITH GRAVY
Meatloaf with Gravy is an easy 2 pound ground beef meatloaf recipe made with Stove Top stuffing mix and served with homemade gravy.
Provided by Erin
Categories Ground Beef Recipes
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 350F.
- Dump ground beef, Stove Top stuffing mix, eggs, diced onions, mustard and Worcestershire sauce into a large mixing bowl.
- Use your hands to mix the ingredients together until fully combined.
- Line a loaf pan with aluminum foil and spray it with cooking spray.
- Press the meat mixture into the loaf pan.
- Place the loaf pan in the oven and bake the meatloaf until it reaches an internal temperature of 160F. About 50-55 minutes.
- When the meatloaf has been in the oven for 40 minutes, start to prepare your gravy.
- Dump the butter into a medium sauce pan over medium-high heat.
- Once the butter is completely melted, add the flour to the pot.
- Stir until the butter and flour are fully combined.
- Leave the mixture to continue cooking for a few minutes until it just starts to brown slightly.
- Add the beef stock to the pot and whisk until smooth.
- Bring the liquid to a boil, add the salt and pepper, whisk well and then remove from the heat.
- When the meatloaf is done cooking, remove it from the oven and allow it to rest in the pan for 5 minutes.
- After 5 minutes, use the foil to lift the meatloaf out of the pan.
- Slice the meatloaf and serve with gravy.
- Enjoy!
MEATLOAF WITH TOMATO GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees F.
- Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.
- Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
- Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).
- Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
MEATLOAF WITH BROWN GRAVY
Steps:
- About 15 minutes before the meatloaf is done baking, heat the jar or can of gravy in a saucepan or prepare gravy following the instructions on the packets of dry gravy mix.
- Let the meatloaf rest for 10 minutes before slicing.
Nutrition Facts : Calories 366 kcal, Carbohydrate 8 g, Cholesterol 149 mg, Fiber 1 g, Protein 36 g, SaturatedFat 8 g, Sodium 623 mg, Sugar 1 g, Fat 20 g, ServingSize 8 Servings, UnsaturatedFat 0 g
BEST EVER MEATLOAF WITH BROWN GRAVY
This is very tasty and old-fashioned. Serve with mashed potatoes and gravy. Divide into two recipes.
Provided by MARBALET
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan.
- Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
- While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.
Nutrition Facts : Calories 451.1 calories, Carbohydrate 12.8 g, Cholesterol 132.6 mg, Fat 33.7 g, Fiber 0.8 g, Protein 22.9 g, SaturatedFat 13.9 g, Sodium 430.7 mg, Sugar 1.2 g
JENN'S MEATLOAF AND GRAVY
Make and share this Jenn's Meatloaf and Gravy recipe from Food.com.
Provided by JenniferElizabeth
Categories Meat
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Beat egg in bowl
- Comine meat with egg.
- Add onion soup, Italian seasoning, bread crumbs and mayo and mix together.
- place mixture in loaf pan.
- top with barbecue sauce.
- Cook in over at 350 for 1 hour.
- when meatloaf is almost done combine cornstarch and au jus over medium heat then add meat loaf drippings
- Bring to a boil then cook on low to thicken.
Nutrition Facts : Calories 365.3, Fat 21.6, SaturatedFat 7.6, Cholesterol 132.1, Sodium 602.1, Carbohydrate 16.1, Fiber 0.9, Sugar 2.3, Protein 24.9
CLASSIC MOCK MEATLOAF WITH MUSHROOM GRAVY
Provided by Food Network
Yield Serves 6
Number Of Ingredients 19
Steps:
- Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
- Preheat the oven to 375 degrees. Generously butter a 9 x 5-inch loaf pan, then line the bottom with wax paper and butter the paper.
- Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
- Process the walnuts until finely ground and mix into the breadcrumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the breadcrumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
- Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the wax paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.
- Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
- Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.
MEATLOAF WITH TOMATO GRAVY
This recipe came from Food Network. I have made it several times and my DH said it gets better every time. I have changed a few things to our liking. I serve it with garlic mashed potatoes.
Provided by adopt a greyhound
Categories Meat
Time 1h30m
Yield 5-6 serving(s)
Number Of Ingredients 26
Steps:
- Preheat the oven to 350°F.
- In a large skillet, add oil, butter.
- Add onion, garlic, oregano, salt and pepper and cook on med.
- until the onions are tender about 10 minute Let this mixture cool.
- In a large bowl, add the bread crumbs, onion mixture, meats, cheese and Worcestershire sauce.
- Toss and mix gently.
- Don't over handle.
- Add the beaten eggs and stir to coat the meat.
- Transfer to a foil lined jelly roll pan and press into a long log.
- Bake at 350°F for approximately 45 minutes.
- Check about 10 minutes before to see if an instant read thermometer reads 160°F.
- Tent the meatloaf and let rest 15 minute While the meatloaf is cooking.
- In a large skillet, add the olive oil, and butter.
- Add the onions, garlic and oregano and cook over medium heat about 6 minutes.
- Add the tomato paste and bay leaf.
- Stir until you can smell the garlic about 3 minute.
- Add the chicken broth and diced tomatoes.
- Bring to a boil over medium-high heat, reduce to a simmer and cook the sauce until thickened, about 5-10 minutes.
- Add the Parmesan cheese, vinegar, salt and pepper.
- Be sure to remove the bay leaf.
- After the meatloaf has rested, top the meatloaf with the gravy.
- Cut into serving slices and ENJOY!
EASY MEATLOAF WITH GRAVY
We love gravy and this was a easy and simplistic way to get both a meatloaf meal with gravy for our potatoes.
Provided by Shawn C
Categories Meat
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Mix 1/2 can of soup with ground meat, egg, bread crumbs and onion.
- Shape into loaf, place into Pam sprayed pan to prevent sticking.
- Bake for 1 to 1 and 1/2 hours until done.
- Gravy: Drippings from meat into sauce pan (be sure to scrape all the bits from bottom of pan) with remaining soup and water (here is where you would add that extra can of soup to make even more gravy).
- Use bouillon if needed.
- Salt and pepper to taste.
- Stir over medium heat to boiling point. Remove from heat and serve with meat.
Nutrition Facts : Calories 257.8, Fat 15.6, SaturatedFat 5.5, Cholesterol 82.4, Sodium 485.2, Carbohydrate 11, Fiber 0.6, Sugar 1.8, Protein 17.2
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- Preheat the oven to 400°. In a medium skillet, heat the oil. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Scrape the mixture into a very large bowl and let cool. Add the panko, eggs, mustard, ketchup, Worcestershire sauce, Tabasco, 1 1/2 tablespoons of salt and 1 teaspoon of pepper and stir to form a paste. Using your hands, work in the ground meats and cheese until combined.
- Line a large roasting pan with parchment paper. Firmly pat the meat mixture into 2 loaves, about 10 inches long. Arrange the loaves 3 inches apart on the parchment and roast in the lower third of the oven for about 1 hour, until lightly browned and an instant-read thermometer inserted in the center of the loaves registers 150°. Let the meat loaves rest for 15 minutes, then cut into thick slices and serve with the Creamy Onion Gravy.
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