Classic Brown Gravy Meatloaf

 

Classic Brown Gravy Meatloaf

You will love this meatloaf!  This is my Mom’s traditional meatloaf made with rich brown gravy. It's so moist and the gravy makes it incredible.   Forget about those ketchup smothered meatloaf recipes. This one is to die for!

Love this meatloaf! It is juicy and flavorful, and no pun intended, this is the way every mom should make it. Forget about those ketchup smothered meatloaf recipes. Since veal stock isn't always available, we tend to use 1 cup of beef stock and 1 cup of chicken stock, but really you could use whatever you have.
Classic Brown Gravy Meatloaf

2 teaspoons butter
3/4 pound ground beef
1/4 pound ground pork
1 cup minced onions
1 tablespoon chopped garlic
2 eggs
1/2 cup heavy cream
1 cup bread crumbs
Salt and fresh ground black pepper

Gravy

2 cups beef stock
2 tablespoons flour
2 tablespoons water

salt and pepper to taste

Preheat the oven to 350 degrees. Grease a baking dish with the butter. 

In a large bowl, add beef, pork, onions, garlic, eggs, cream, salt and pepper, and bread crumbs. Blend thoroughly with hands to make sure everything is mixed in. 

Shape the mixture into a loaf and place on the prepared pan. Pour the beef stock over the top of the loaf. Bake for about 60-90 minutes or until done.

Remove the pan from the oven and transfer your meatloaf to a platter while you make your gravy.

Pour drippings from baking pan into saucepan and place on medium high heat. In a small bowl, whisk the flour with 2 tablespoons water to make slurry.  Add slurry to the drippings bring the liquid to a boil, stirring constantly. Season the gravy with salt and pepper.  Slice the meatloaf and top with gravy.

Serve with mashed potatoes and green beans for memories of home.  Want a bite?  

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Frosted Meatloaf

 Frosted Meatloaf

Okay, I’ll admit it. Sometimes I get a little too creative in the kitchen. I get a little carried away with my ideas. Like this one.  Last week and I wanted to bake a carrot cake with cream cheese frosting but I was disappointed when I discovered I didn’t have all the ingredients.  So I put that idea aside and decided to make dinner.  Then I get this idea.  I might not be able to frost a cake today, but I can sure frost a meatloaf.  I know. I know.  Crazy right?   Nope!  It turned out delicious!  I mean what goes with meatloaf?  Mashed potatoes!  Who says I can’t frost a meatloaf with them?  I did! 

 

Frosted Meatloaf

2 pounds meat loaf mix (ground beef, pork and veal)

1 onion, chopped

1 carrot shredded

2 cloves garlic, minced

1 ½ cups bread crumbs

1 pkg Onion Soup Mix

2 teaspoons Worcestershire sauce

1/3 cup ketchup

1 cup freshly grated Parmesan cheese

1 teaspoon Salt

½ teaspoon Pepper

½ teaspoon dried thyme

⅓ cup parsley

2 eggs beaten

Topping

1-½ cup Ketchup

⅓ cups Brown Sugar

1 teaspoon Dry Mustard

Mix all ingredients and set aside.

Frosting (mashed potatoes)

2-3 cups mashed potatoes (or use pre-made like Simply Potatoes)

Preheat oven to 350 degrees. 

Using your hands, combine meatloaf mix with the soup mix, breadcrumbs, chopped onion, garlic, Worcestershire sauce, salt and pepper, thyme, carrot, cheese, ketchup and eggs in a large bowl. 

 

Once ingredients are thoroughly mixed together, form mixture into an oval or rectangle. Place meatloaf in oven for 35 minutes. At 35 minutes, spread the topping mixture over the meatloaf and put it back in the office for another 5 minutes.

 

To prepare frosting, use a mixer to whip potatoes and butter together. I like to use Yukon gold and boil them until tender. Add butter and a little cream and whip until smooth.  But you can make your mashed potatoes the way you like them. I have even used Bob Evans ready made potatoes or Simply Mashed Potatoes.  Microwave them and spread them on your meatloaf.

 

Once your meatloaf is finished cooking, place on counter and frost with mashed potatoes.  Serve with a vegetable or side salad. YUM!

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Chili Cornbread Cups

 

It's quick and easy and so good!   As a matter of fact, I just made it up.  It's a chilly, rainy day today and the skies are so dark and cloudy.  The perfect day for a big pot of chili!  And what goes great with Chili?  Cornbread!  Well, I didn't have cornmeal... but I did have this can of Pillsbury Cornbread swirls.  And I didn't have the makings for my chili, but I had a can of Wendy's Chili in my pantry... not sure why.  So I turned on the recipe machine and went to work making this quick and simple recipe and it turned out to be the perfect Chili and Cornbread fix!  My cravings are satisfied and it took no time at all! 

 

 

 

 

 

 

 

Chili Cornbread Cups

1-2 cans of Pillsbury Corn Bread Swirls

1 can of Chili, any brand or make your own

Cheddar cheese for sprinkling

Sour cream for garnish

 

 Preheat oven to 350 degrees. Spray a muffin pan with non-stick spray. 

 

 

 

 

 

 

 

 

 

 

 

 

Open the can of Cornbread Swirls and flatten each one.  Make sure you turn it over a couple times to make sure no seams have opened.  

 

 

 

 

 

 

 

 

 

 

 

Push dough into your muffin pan, shaping into a cup.

 

 

 

 

 

 

 

 

 

 

 

 

Bake at 350 degrees for 10-12 minutes or until you see them start to rise and brown lightly. If they start to fill in that's okay. Once you take them out, you can use your finger to push any dough down flat.

 

 

 

 

 

 

 

 

 Remove from oven and add your warm chili, filling them to the top.  

 

 

 

 

 

 

 

 

 

 

 

 

 Sprinkle with cheese and place in microwave for a few seconds to allow the cheese to melt.

 

 

 

 

 

 

 

 

 

 

 

Add sour cream if desired. 

 

 

 

 

 

 

 

 

 

 

 

 

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