Meatloaf And Gravy Food

MEATLOAF WITH GRAVY

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!

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

NANA'S MEATLOAF WITH TOMATO GRAVY

Steps:

• For the meatloaf: Preheat oven to 350 degrees F. Place beef, sausage, eggs and panko in a large bowl. Set aside.
• Place tomatoes, vinegar, Worcestershire, oregano, pepper, thyme, kosher salt, seasoning salt, garlic, yellow onion, chile and red onion in a high-powered blender and puree. Reserve half of this mixture for the tomato gravy. Pour the remaining half into the mixing bowl with the meat. Mix the meat really well with your hands until the meatloaf mixture is all the same color.
• Pack the meatloaf mixture into a 6-by-11-inch pan (or something similar). Place pan on a baking sheet to catch any fat that spills out during cooking. Bake the meatloaf until an instant-read thermometer inserted in the center registers 155 degrees F, 1 hour 30 minutes. Let meatloaf rest for 10 minutes, then pour the fat out of the pan.
• For the tomato gravy: Meanwhile, whisk together ketchup, tomato paste, mustard and reserved vegetable mix in a saucepan. Place over medium heat and bring up to a simmer. Reduce heat to low, then simmer, stirring every couple of minutes, for 30 minutes. Adjust the seasoning with salt and pepper. Serve the tomato gravy with your finished meatloaf! Most importantly, enjoy with friends and family!

MEATLOAF WITH TOMATO GRAVY

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.

BEST EVER MEATLOAF WITH BROWN GRAVY

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.

MEATLOAF PATTIES, SMASHED POTATOES, AND PAN GRAVY

Steps:

• Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl.
• Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan.
• Cover the quartered, red-skinned potatoes in water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency. Season potatoes with salt, to taste.
• Remove meat loaf patties to a platter and return pan to heat. Reduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat.
• Slice meatloaf patties and drizzle with gravy. Pile smashed potatoes along side and make a well in the center for sour cream or gravy. Serve meatloaf and smashed potatoes with baby carrots, or with a tossed salad dressed with oil and vinegar.

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.

BEEF & PORK MEATLOAF & ONION GRAVY

Steps:

• Preheat oven to 350 F.
• Mix all ingredients together.
• Shape into a loaf pan.
• Bake for 1 1/2 hours.
• If desired, spoon onion gravy over baked meatloaf slices.
• Onion Gravy Makes About 2 cups While this sauce was designed to be served on our Beef and Pork Meatloaf, it is amazingly versatile. Try it on mashed or baked potatoes, pork chops, steak or whatever! Use your imagination.
• Saute onion in butter for about 3-5 minutes, or until slightly browned.
• Stir in flour and add remaining ingredients.
• Simmer for 3-5 minutes, stirring constantly.

EASY MEATLOAF WITH GRAVY

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.

MEATLOAF & GRAVY

Steps:

• Mix ground beef, bread crumbs and egg. Shape the mixture into an 8 X 4 inch loaf and place in baking pan.
• Bake at 350 for 30 minutes. Top meatloaf with half a can of Golden Mushroom Soup and bake for another 30 minutes or until meatloaf is done. Remove meatloaf and let sit for 10 minutes before slicing.
• Heat 2 tablespoons of meatloaf drippings, the rest of the soup and the water and bring to a boil. Slice the meatloaf and pour soup gravy on top of meatloaf.

MEATLOAF WITH TOMATO GRAVY

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!