MEATLOAF AND BROWN GRAVY RECIPE RECIPES

Steps:

• preheat oven to 350F
• In a medium-sized skillet, heat one tbsp olive oil, and brown diced onions, about 7 minutes. When brown, add chopped garlic and cook for two more minutes. Add tomato paste, fresh thyme, and Worcestershire sauce
• Mix in the chicken broth and cook the mixture for 3-4 minutes or until reduced to half the liquid. Remove from heat and set aside to cool.
• In a mixing bowl, add ground beef, eggs, and breadcrumbs
• When cooled, add tomato-onion mixture to the bowl
• Mix everything very well. Line a baking sheet with parchment paper and form the meat mixture into a loaf. (you can use a loaf pan too)
• Bake the meatloaf for 45-50 minutes, or until fully cooked. Make brown gravy while meatloaf is baking. (I used Mccormick brown gravy mix)

Steps:

• Preheat the oven to 350F degrees. Place a piece of parchment paper or foil on a sheet pan.
• Heat the olive oil in a large skillet over medium heat. Add the onion and celery and cook stirring occasionally, until the vegetables are soft, about 7 minutes.
• Set aside to cool slightly.
• In a large bowl combine the beef, turkey, parsley, thyme, eggs, milk, salt, and pepper.
• Add the onion mixture and the oats and combine with clean hands until mixed well.
• Form into 1 long or 2 smaller rectangle loafs. Bake 50 minutes, or until a thermometer inserted in the middle reads 160 degrees.
• Remove from the oven and rest for 10 minutes.
• Meanwhile, when the meatloaf is almost ready, combine the cold beef broth, thyme and flour in a small saucepan and whisk well over medium heat until it comes to a boil, then simmer over medium-low heat until it thickens, stirring occasionally about 5 minutes.
• Pour the pan drippings, if any into the gravy and continue to whisk another minute. Adjust salt and pepper to taste, as needed, then discard thyme.
• Slice the loaf into 24 slices (if making 1, or 12 slices each if making this into 2 loaves) and serve hot with the gravy. Garnish with parsley if desired.