Meatloaf with Creamy Onion Gravy
Recipe from local newspaper, adapted from Food & Wine Magazine. Also adapted to include directions for smoking.
Meatloaf makes 6 servings. Gravy makes 5 cups.
Ingredients:
For the Meatloaf
Heat oven to 400 degrees or smoker with a fruit wood to 225.
In a medium skillet, heat the oil. Add the onion, carrots, celery and garlic. Cook over moderate heat, stirring occasionally, until softened (about 8 minutes). Scrape the mixture into a very large bowl and let cool. Once cool, add the panko, eggs, mustard, ketchup, Worcestershire, hot sauce, salt and pepper. Stir to form a paste. Using your hands, gently work in the ground meats and cheese until combined. Do not overwork.
If using an oven, line a roasting pan with parchment paper. Firmly pat the meat mixture into one loaf, about 10 inches long. Roast in the lower third of the oven for about one hour, until lightly browned, and the internal temperature in the center of the loaf reaches 150.
If using a smoker, firmly pat the meat mixture into one loaf about 10 inches long and place on a wire rack. Place the wire rack on a grate in the smoker and cook 2 - 2 1/2 hours or until internal temperature in the center of the loaf reaches 150.
Let the loaf rest 15 minutes, then cut into thick slices and serve with Creamy Onion Gravy.
For the Creamy Onion Gravy
In a large saucepan, melt the butter in the olive oil. Add the sliced white onions and stir to coat. Cover and cook over moderate heat until the onions are very soft but not browned (about 10-12 minutes). Stir in the flour and cook for about 2 minutes. Add the chicken stock and cook, stirring frequently, until the gravy is thickened (7-8 minutes). Stir in the heavy cream and simmer over moderate heat for about 5 minutes.
Transfer the gravy to a blender and puree until smooth. Season to taste with salt and pepper. Return to saucepan and simmer until reduced to 5 cups (about 5 minutes). Serve over or with the meatloaf.
Recipe from local newspaper, adapted from Food & Wine Magazine. Also adapted to include directions for smoking.
Meatloaf makes 6 servings. Gravy makes 5 cups.
Ingredients:
| For Meatloaf | |
| 1/2 tablespoon | olive oil |
| 1/2 | large onion finely chopped |
| 1 | large carrot finely chopped |
| 1/2 rib | celery finely chopped |
| 1 | garlic clove minced |
| 3/4 cup | panko bread crumbs |
| 2 | large eggs |
| 1 tablespoon | Dijon style mustard |
| 1 tablespoon | ketchup |
| 1 tablespoon | Worcestershire sauce |
| 1/2 teaspoon | hot pepper sauce Franks or Sriracha |
| 1 1/2 pound | ground beef chuck |
| 1/2 pound | ground pork |
| 1/4 pound | Monterey Jack cheese cut into 1/2 inch cubes |
| 1/2 teaspoon | black pepper freshly ground |
| 1 tablespoon | kosher salt |
| For Creamy Onion Gravy | |
| 2 tablespoons | unsalted butter |
| 2 tablespoons | extra virgin olive oil |
| 2 | large white onions thinly sliced (about 6 cups) |
| 1/4 cup | all purpose flour |
| 1 quart | chicken broth or stock |
| 1 cup | heavy cream |
| kosher salt | |
| black pepper freshly ground |
For the Meatloaf
Heat oven to 400 degrees or smoker with a fruit wood to 225.
In a medium skillet, heat the oil. Add the onion, carrots, celery and garlic. Cook over moderate heat, stirring occasionally, until softened (about 8 minutes). Scrape the mixture into a very large bowl and let cool. Once cool, add the panko, eggs, mustard, ketchup, Worcestershire, hot sauce, salt and pepper. Stir to form a paste. Using your hands, gently work in the ground meats and cheese until combined. Do not overwork.
If using an oven, line a roasting pan with parchment paper. Firmly pat the meat mixture into one loaf, about 10 inches long. Roast in the lower third of the oven for about one hour, until lightly browned, and the internal temperature in the center of the loaf reaches 150.
If using a smoker, firmly pat the meat mixture into one loaf about 10 inches long and place on a wire rack. Place the wire rack on a grate in the smoker and cook 2 - 2 1/2 hours or until internal temperature in the center of the loaf reaches 150.
Let the loaf rest 15 minutes, then cut into thick slices and serve with Creamy Onion Gravy.
For the Creamy Onion Gravy
In a large saucepan, melt the butter in the olive oil. Add the sliced white onions and stir to coat. Cover and cook over moderate heat until the onions are very soft but not browned (about 10-12 minutes). Stir in the flour and cook for about 2 minutes. Add the chicken stock and cook, stirring frequently, until the gravy is thickened (7-8 minutes). Stir in the heavy cream and simmer over moderate heat for about 5 minutes.
Transfer the gravy to a blender and puree until smooth. Season to taste with salt and pepper. Return to saucepan and simmer until reduced to 5 cups (about 5 minutes). Serve over or with the meatloaf.
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