Meatloaf
with Brown Gravy
1 ½ lb. meatloaf mix, beef, pork and veal
2 eggs
½ cup breadcrumbs
½ cup ketchup
2 tbsp parsley
1 carrot grated
1 onion, diced and sautéed until soft
1 tsp onion powder
¼ tsp garlic powder
1 tsp kosher salt and freshly grated parsley
Preheat oven to 425
Mix meat to incorporate. Add all other ingredients and mix well. Put into a roasting pan and form into a “loaf”. Sprinkle with salt and pepper. Slice an onion and put into pan on either
side of the meat. Roast for about 1 hour
or until thermometer reads 160 degrees.
Let rest on a cutting board while you make the gravy.
Heat pan on stove and add ½ cup red wine. Scrape up any brown bits, breaking up the
onions. Add 1 cup beef stock and
stir. Pour through a strainer into a
small saucepan. Whisk in 1 tsp gravy master, and Wondra flour,
to the desired consistency. Should coat
the back of a spoon. Let simmer for
about 3-5 minutes. Add salt and pepper
to taste, and 1 tbsp fresh or dried parsley.
Slice meatloaf and serve with the gravy.
I served this with baby Dutch potatoes roasted with Cipollini
onions, 425 for about 45 minutes, or until tender and golden.