HEARTY COUNTRY MEATLOAF WITH SOUR CREAM GRAVY
This recipe appeared many years ago in Homemakers Magazine and since the first time I made it, it has become a family favourite. My daughter hates mushrooms, so I especially like the fact that I can chop them up finely and sneak them into the mixture and she is none the wiser! The cold leftovers make great sandwiches.
Provided by Irmgard
Categories Meat
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Tear the bread into small pieces and soak in a large mixing bowl with the milk while you prepare the rest of the loaf.
- Melt the butter in a small skillet and saute the mushrooms, onion and garlic until soft, about 3 minutes.
- Let cool.
- Mix the vegetables and meat into the bread mixture with your hands.
- Add the eggs, ketchup, Worcestershire sauce, marjoram, thyme, salt and pepper; mix by hand in a circular motion.
- Form into a free-form 9" x 5" loaf.
- Drape with the bacon and place on a greased rack in a broiler pan.
- Bake in a preheated 375 degree F oven for about 1 hour and 15 to 30 minutes, or until browned and meat is cooked through.
- Lift off the rack and keep warm while making the gravy.
- Pour 1/4 cup of the pan drippings into a small saucepan.
- Stir flour into the drippings until smooth.
- Cook, stirring, over medium heat 3 minutes.
- Gradually stir in the stock and bring to a boil.
- Reduce the heat and cook until thickened.
- Stir in the sour cream; heat through but do not boil.
- Season with salt and pepper.
- Transfer to a heated sauce boat and sprinkle with parsley.
Nutrition Facts : Calories 480.4, Fat 36.1, SaturatedFat 15.8, Cholesterol 162.6, Sodium 433.1, Carbohydrate 11.8, Fiber 0.5, Sugar 2.1, Protein 26.3
CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g
COUNTRY MEATLOAF
This meatloaf recipe has been in my 3-ring binder of recipes clipped and pasted from magazines for a long time. I think it may originally have been from Good Housekeeping magazine. Anyway, it's one of the best meatloafs I've ever had and I'm posting it on Zaar for safekeeping!Leftovers make GREAT meatloaf sandwiches!
Provided by Leslie in Texas
Categories Meat
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In medium frying pan over medium heat, saute onion and celery until tender, about 10 minutes, stirring occasionally.
- Into large bowl, tear bread into small pieces.
- Add onion mixture, ground beef, carrot,salt,pepper,egg, and 1/2 of tomato sauce and mix well with a spoon.
- Turn mixture into a meatloaf pan( I use one with an insert that lets any grease drip to the bottom of the pan) and shape into a loaf.
- If not using a meatloaf pan, in a 12" by 8" baking dish, shape mixture into a 8" by 4" loaf.
- In a small bowl, mix the brown sugar, vinegar, mustard, and remaining tomato sauce.
- Spoon mixture evenly over meatloaf in pan.
- Bake at 350 degrees for 1 1/2 hours.
- Serve meatloaf warm or cover and refrigerate to serve cold later.
Nutrition Facts : Calories 275.8, Fat 14.1, SaturatedFat 5.1, Cholesterol 100.2, Sodium 620.2, Carbohydrate 11.1, Fiber 1.2, Sugar 4.4, Protein 24.9
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