Meatloaf With 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!

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 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.

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 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.

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.