Gravy Smothered Cajun Style Meatloaf Patties With Maple Pecan Glazed String Beans Recipes

GRAVY-SMOTHERED CAJUN-STYLE MEATLOAF PATTIES

Steps:

• Place meat in a big bowl and create a well in the center of the meat.
• Fill the well with the bread crumbs and dampen them with the milk.
• Pour the egg over the bread crumbs and then add the next 8 ingredients.
• Mix together and form into 4 large oval patties, 3/4 -inch thick.
• Preheat a large nonstick skillet over medium-high heat with the vegetable oil.
• Fry the meatloaf patties for 7 minutes on each side.
• Remove the patties to a platter; tent patties with foil and return pan to heat.
• Decrease heat to medium; add in butter, onions, and red pepper flakes.
• Cook for 2 minutes and then sprinkle onions with flour; cook the flour for 1 minute, then whisk in the chicken stock and heavy cream.
• Bring the gravy to a bubble (if gravy is too thick, thin with additional stock).
• Taste and season with salt and pepper; stir in parsley and remove gravy from heat.
• Slice the meatloaf patties and smother with gravy.

GRAVY-SMOTHERED CAJUN-STYLE MEATLOAF PATTIES WITH MAPLE PECAN-GLAZED STRING BEANS

Steps:

• Place the meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread crumbs and dampen them with the milk. Pour the egg over the bread crumbs and then add salt, pepper, the Worcestershire, nutmeg, tomato paste, green peppers, garlic, and scallions. Mix together and form into 4 large oval patties, 3/4 inch thick. Preheat a large nonstick skillet over medium-high heat with the vegetable oil. Fry the meatloaf patties for 7 minutes on each side.
• Preheat another large skillet over medium-high heat. Add the chopped pecans and toast them, stirring frequently, for about 3 minutes. Remove the toasted pecans from the pan and reserve. Return the skillet to the heat and add 3/4 cup of the chicken stock; bring it up to a simmer. Add the trimmed string beans and spread out in an even layer. Cook the beans for about 3 minutes, or until almost tender. Add 2 tablespoons of the butter, the maple syrup, salt, and pepper to the skillet with the beans, turn the heat up to high, and cook until the liquid has evaporated and the beans are shiny and glazed, 2 to 3 minutes. Toss with the pecans.
• Remove the meatloaf patties to a platter, tent with foil, and return the pan to the heat. Reduce the heat to medium and add the remaining 2 tablespoons of butter, the onions, and the red pepper flakes. Cook for about 2 minutes and then sprinkle the onions with the flour. Cook the flour for 1 minute and then whisk in the remaining cup of chicken stock and the heavy cream. Bring the gravy to a bubble. If the gravy is too thick, thin with additional stock. Taste and season with salt and pepper. Stir in the parsley and remove the gravy from the heat.
• Slice the meatloaf patties and smother with the gravy. Serve with a pile of maple pecan-glazed string beans.

BEST EVER MEATLOAF WITH BROWN GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan.
• Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
• While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.