Suzanne Rafers Self Gravying Meatloaf Food

MEATLOAF WITH MUSTARD AND SOUR CREAM GRAVY

Steps:

• Preheat the oven to 375 degrees F.
• Line the glass loaf pan with the bacon, centering the strips lengthwise in the pan, letting the ends hang over the short edge.
• Lightly beat the eggs in a large bowl. Add the ketchup and sour cream and mix. Add the breadcrumbs, onions and garlic, stirring to incorporate, and sprinkle with salt and pepper. Mix in the sausage, breaking it up to season the egg mixture evenly. Mix in the ground beef, using your hands to mix gently but thoroughly. Press the meatloaf mixture firmly into the loaf pan with the bacon, shaping the meat into a loaf shape. Unmold the meatloaf by turning the pan upside-down, and tapping the bottom to release the meatloaf. Tuck the bacon under the loaf, and place it bacon-side up on a foiled or parchment-lined baking sheet. Bake until the meat registers 160 degrees F, 50 minutes. Let rest 10 minutes before slicing. Serve with Mustard and Sour Cream Gravy.
• In a saucepan, heat the butter over medium heat, add the onions and saute until the onions are soft, about 6 minutes. Sprinkle the flour on top of the onions and cook for 1 minute, stirring. Turn up the heat to medium-high and whisk in the stock and 1/2 cup water. Cook at a simmer, whisking frequently, until the gravy begins to thicken. Turn off the heat and whisk in the sour cream, and then the mustard and Worcestershire sauce. Taste before adding salt and pepper. Serve on the meatloaf.

SUZANNE RAFER'S SELF-GRAVYING MEATLOAF

Steps:

• Preheat the oven to 350 degrees. Place the meat in a large mixing bowl. Flatten it slightly. Beat the egg and the egg white in a small bowl. Add the garlic, bread crumbs and salt and stir to combine. Pour the egg mixture over the meat, then use your hands to knead the mixture until it is well blended. Form the meat into a loaf shape, about 8 by 4 by 2 1/2 inches.
• Heat the oil in a large heavy pot over medium heat. Add the meatloaf and brown for 3 to 4 minutes. Gently turn to brown the other side, an additional 3 to 4 minutes. Once browned, slide a spatula under the loaf to make sure it has not stuck to the bottom of the pan. If it has, loosen it and scrape up any bits of meat that are stuck.
• Pour the ketchup over the top and down the sides of the meatloaf. Pour the broth around the meatloaf and stir with a fork to combine with the ketchup. Add the pickling spices and place 1 bay leaf on each side of the loaf. Bring the broth to a boil. Cover the pot and place it in the oven. Bake until the meat loaf is firm, about one hour.
• Remove the meatloaf from the oven, remove the bay leaves and the spice bag, cool and refrigerate over night. About 40 minutes before serving, remove the meatloaf from the refrigerator, lift the layer of fat from the top of the gravy and place the pot, covered, over medium-low heat to warm, about 20 minutes. Add additional cold water if the gravy seems too skimpy. Serve in 1-inch slices with mashed potatoes.

SUZANNE SOMERS' TURKEY MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine all ingredients except the broth.
• Form meat into a loaf and place in a lightly greased loaf pan.
• Pour the broth over the top of the loaf and bake for 1 hour, basting periodically.
• When finished, cut into slices and spoon the juices from the bottom of the pan over the meat.