Meatloaf with Gravy

August 25th, 2011 by Erin Gennow
Meatloaf with Gravy

Meatloaf with Gravy

Thursday Throwback – Meatloaf with Gravy

Adapted from How to Cook Everything by Mark Bittman

Here’s this month’s Thursday Throwback – tender and juicy Meatloaf with Gravy.  Serve this dish with spinach and mashed potatoes for a homemade “TV dinner”.

Prep Time: 15 minutes

Cook Time: 60 minutes

Serves: 6-8


1 lb. ground beef

1 lb. ground pork

1 tablespoon Worcestershire sauce

1 egg, beaten

½ cup fresh ground breadcrumbs

½ cup milk

½ cup freshly grated Parmigiano-Reggiano cheese

1 small red onion, minced

1 carrot, minced

2 cloves garlic, minced

½ teaspoons dried rubbed sage, or 1 teaspoon fresh sage, minced

½ teaspoon dried thyme

¼ cup fresh parsley, minced

Sea salt and freshly ground black pepper

1 tablespoon cornstarch

1 cup beef stock, or chicken stock

¼ cup ketchup

2 tablespoons molasses


Preheat the oven to 350 degrees Fahrenheit.

Mise en Place for Meatloaf

Mise en Place for Meatloaf

Soak the ½ cup fresh breadcrumbs in ½ cup milk.

Mince the carrot, the onion, the ¼ cup parsley, the teaspoon fresh sage, and the 2 cloves of garlic.  Grate the ¼ cup of Parmigiano-Reggiano.

Put the 1 pound ground beef and 1 pound ground pork in a large bowl.  Add in 1 tablespoon Worcestershire sauce, the beaten egg, the soaked bread crumb/milk mixture, the minced carrot, the minced onion, the mince garlic, ¼ cup minced parsley, teaspoon of minced sage, ½ teaspoon dried thyme, and ¼ cup Parmigiano-Reggiano cheese.  Season the mixture with sea salt and pepper.

A Moutain of Meatloaf

A Moutain of Meatloaf

Mix the meat and ingredients just to combine.  Form the meat into a loaf shape about the size of an average loaf pan.

Place meatloaf in an oven proof skillet and bake the meatloaf for about 45 minutes at 350 degrees Fahrenheit.



Mix the ¼ cup ketchup and 2 tablespoons of molasses.

After 45 minutes, brush the meatloaf all over with the ketchup mixture.  Return to the oven and bake for about another 15 minutes or until an instant read thermometer reaches 160 degrees Fahrenheit.

When the meatloaf is done, remove it from the skillet and let it rest for about 5 to 10 minutes before slicing.

Finished Meatloaf

Finished Meatloaf

While the meatloaf is resting make the gravy.  Place the skillet the meatloaf was baking in onto the stove over medium heat.  Add a drop or two of water and use a whisk to scrape up any brown bits stuck to the pan.  Combine the 1 tablespoon of cornstarch in a bowl with the 1 cup of beef or chicken stock.  Stir to combine.  Pour the cornstarch/stock mixture into the skillet.  Whisk the gravy in the skillet and allow it to bubble and thicken.

Slice the meatloaf and serve with mashed potatoes and drizzle everything with gravy.

Meatloaf with Gravy

Meatloaf with Gravy

 A year ago on The Daily Morsel


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