Meatloaf With Gravy And Vegetables Food

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 325 degrees F.
• Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
• Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
• Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.

MEATLOAF WITH GRAVY

Steps:

• Preheat the oven to 350 degrees and line a sheet pan with aluminum foil. Lightly mist the aluminum foil with cooking spray and set aside.
• Drizzle the olive oil into a medium skillet and bring over medium heat. Add the onion and cook, stirring occasionally, for 3-5 minutes until softened. Add the garlic and stir. Cook for another 30-60 seconds until fragrant. Remove from heat and allow to cool.
• Beat the eggs in a large mixing bowl. Add the ground beef, ground turkey, breadcrumbs, Worcestershire sauce, salt, thyme, and pepper. Add the softened onions and garlic. Using clean hands (or a fork), mush together until combined. Transfer the meat mixture onto the prepared baking sheet and form into a (roughly 9" x 5") loaf (see photo). Place in the oven and bake for 45-55 minutes until cooked through (should have an internal temperature of 160 degrees).
• When there is about 15 minutes left on the meatloaf, melt the butter in a medium saucepan over medium heat. When the butter is melted, whisk in the flour a little at a time. Cook for 2 minutes, stirring occasionally. Add the broth a little bit at a time, whisking it into the flour mixture until smooth and well combined. Add the bouillon and Gravy Master. Whisk regularly until the gravy comes to a boil and thickens. Remove from heat and allow to sit for at least 5 minutes to thicken.
• Slice the meatloaf into 12 slices. Each serving is 2 slices of meatloaf with 1/3 cup of gravy.

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.

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 WITH GRAVY AND VEGETABLES

Steps:

• 1. Combine ground beef, onion, crushed saltines, egg, flour, salt and pepper in a large bowl. Transfer to a baking dish that has been greased and shape in to a meatloaf. Bake on 350 degrees until you don't see any pink juices running out.
• 2. Cut up potatoes and Carrots and place them around the meatloaf. I let them cook until they are just about done. Take a heaping tables spoon full of flour and spoon around the carrots and potatoes after they have cooked a while. Pour the can of mushroom soup over the top with a can of water and mix around. Salt and pepper and then place back into the oven and let bake covered until gravy is made and vegetables are done. This takes a while to make but it is well worth it. Serve over hot rice. This makes a meal in one.
• 3. Just a note I always bake this with foil over it from beginning to end. I just keep checking it.

DELICIOUS MEATLOAF WITH VEGETABLES

Steps:

• Set oven to 350 degrees.
• In a large skillet melt butter; saute the onions, green onion, garlic, chopped celery and carrots over medium heat, stirring for until the carrots are fork-tender (about 10 minutes).
• Season with seasoning salt and pepper.
• Add in Worcestershire sauce and 1/2 cup ketchup; cook stirring 2 minutes; remove from heat.
• In a large bowl combine the sauteed veggies, ground beef and pork, mushrooms, bread crumbs, eggs, milk, Parmesan cheese and parsley.
• Pat into a shallow 10 x 5-inch oval baking dish.
• Sprinkle with grated Parmesan cheese, then drizzle about 1-1/2 cups ketchup over the mixture.
• Bake for about 1 hour or until cooked.