Meatloaf and Brown Gravy
User Reviews
4.9
Meatloaf and Brown Gravy
Description
The meatloaf consists of a mixture of ground beef and turkey combined with finely chopped onions and celery sautéed in olive oil until softened. Quick-cooking oats provide structure, while eggs and milk help bind the mixture. Fresh herbs such as parsley and thyme add depth to the flavor along with salt and freshly ground black pepper.
Formed into loaf shape and baked until the internal temperature reaches 160°F, the meatloaf develops a firm but moist texture with a golden surface. Meanwhile, a pan gravy is prepared by whisking flour into cold beef broth with fresh thyme, then brought to a boil and simmered until thickened. Pan drippings from the meatloaf add richness and flavor when incorporated.
The finished dish offers a satisfying balance of tender meat and savory gravy, suitable for a classic dinner served alongside vegetables or mashed potatoes.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/4 cup all-purpose flour or gluten-free flour
- 1 large yellow onion (chopped fine)
- 3 cups beef broth salted, or stock
- 2 medium celery minced fine, stalks
- 1 thyme sprig
- 1 1/2 pounds ground beef 90% lean
- black pepper to taste, fresh
- 1 1/2 pounds ground turkey 93% lean
- 1 tablespoon parsley plus more for garnish, chopped
- 1 tablespoon thyme chopped fresh leaves
- 3 large egg lightly beaten
- 1/2 cup milk fat free
- 4 teaspoons kosher salt
- 1 3/4 cups oats raw, quick cooking
Instructions
- 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.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 2slices meatloaf, 1/4 cup gravy | |
| Calories | 278kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 26.5g | 53% |
| Fat | 13.5g | 21% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 125mg | 42% |
| Sodium | 688.5mg | 29% |
| Fiber | 1.5g | 6% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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