Meatloaf with brown gravy

Meatloaf with brown gravy.
Meatloaf with brown gravy

Most families have their own favorite meatloaf recipe. I have been working on a meatloaf recipe for a while now. I’ve wanted a change from the one I’d always used. I want a moist flavorful bite and it would have to have gravy instead of the ketchup and brown sugar mixture I used to put on top. I took out the milk and bread crumbs so I needed to replace the liquid and the binder. I decided to try oatmeal as the binder, beef stock, and some tomato sauce as the liquid. In olive oil I saute chopped shallots, and fresh minced garlic. Then I add fresh thyme leaves to release their flavor. I also add freshly chopped flat leaf parsley in the mixing stage. With a small amount of the juices from the cooked meatloaf I make delicious brown gravy. This meatloaf is pure comfort food. I serve it with mash potatoes, and fresh green beans. The perfect dinner for hungry guests.

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Meat Loaf with brown gravy

2/3 lb. ground pork

2/3 lb. ground veal

1 lb. ground beef

2-4 large shallots, chopped

1 large clove garlic, minced

3-4 thyme sprigs

1 teaspoon olive oil

2 large eggs, lightly beaten

½ cup tomato sauce

½ cup beef stock

2 tablespoons Worcestershire sauce

1 cup old fashioned oats

1 bunch fresh parsley, chopped

Salt and Pepper

Gravy:

1 tablespoon fat from baked meatloaf

1 tablespoon unsalted butter

2 tablespoons flour

2 cups beef stock

Salt and pepper to taste

Preheat oven 350 degrees

Heat a skillet over medium heat. Chop the shallot, mince the garlic, and remove the thyme leaves from the stems. Run your knife through the thyme. Add the shallot to the skillet cook 3 minutes. Then add the thyme and garlic cook 1-2 minutes. You don’t want to burn the garlic. Set aside. In a large bowl gently break apart your meat. Add the shallot mixture, eggs, tomato sauce, beef stock, Worcestershire sauce, oats, salt and pepper, and fresh parsley. Gently mix just to incorporate the ingredients. In a 9×13” Pyrex glass dish.  Turn the meat mixture out into the center and shape the meat in a loaf. Bake 50 minutes or till your meat thermometer reads 180 degrees. Remove the meat loaf from the baking dish to a plate and cover it with foil. Scrape the fat and bits in the baking dish; remove all but 1 tablespoon of the fat. Place the baking dish over a burner on medium low. Add 1 tablespoon of unsalted butter to the fat whisk in the flour this will make a roux. Cook till smooth and bubbly about 2 minutes. Raise heat to medium high whisk in the flour scraping up all the bites from the bottom of the pan bring to a boil and then lower heat to medium low and let simmer, stir with whisk cook about 5 minutes more. Strain the gravy and sever over or on the side of the meatloaf.

If you are a fan of mushrooms, sauté 1 1/2 cups of Baby Bella mushrooms in 2 tablespoons of unsalted butter. Cook about 8 minutes stirring once. add to the gravy and serve over the meatloaf.

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Beef and Guinness Pot Pie

DSCF2305I remember when my Grandmother lived with us for a time; she and Mom prepared what they called steak pie. It was chunks of beef, onion and a little gravy. The crust was plain and something was in the middle of the pie as a vent. I really can’t remember what it was but I’m thinking it was a shot glass. Is that possible? I don’t remember if I even liked the pie. I suppose I was just too young. I just remember Mom and Grandma in the kitchen together and preparing this meal. I have no way of knowing the recipe that was used Mom had no recipe box that I’ve ever known. But I remember the pie being served and want to bring it to my family table and remember these two special ladies whom I miss and love very deeply. I love pot pie and thought this was a great way of recreating Grandmas pie. To make the gravy extra rich and special I’ll add Guinness Stout Beer. I took all the flavors I love from my beef stew, deleted a few ingredients, added just a few new ingredients, to change up the taste and it’s now Beef and Guinness Pot Pie. The Guinness gives the gravy such a depth of flavor here. Out of the oven this pie is rich and delicious with a flaky crust. I have a feeling Mom and Grandma would just love it.

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Beef and Guinness Pot Pie

2lbs. chuck stewing beef, cut in 2” pieces

3-4 tablespoons all-purpose flour

3 tablespoons olive oil

Salt

Pepper

2 large onions, cut in half then cut in half again, then cut into thick slices

3 cloves garlic, minced

2 cups carrots cut into 2” chunks

5 thyme sprigs, leaves removed

2 bay leaves

2 tablespoons Worcestershire sauce

2 teaspoons sugar

1 ½ cups beef stock

1 cup Guinness stout beer

1 short crust pastry or puff pastry

Season the meat with salt and pepper. Coat the meat with flour. You could use a zip lock bag for this.

In a heavy bottomed pot heat 1 ½ tablespoons of the olive oil Brown the meat in batches. You will need to add a little more oil for each batch up to 2 tablespoons total. Remove each batch to a plate. Add 1 more tablespoon of oil cook the onion 5 minutes. Add the garlic cook 1-2 minutes more. Add the meat back to the pot. Add Worcestershire sauce, sugar, 2 bay leaves, thyme leaves. Give this a good stir. Add the Guinness stout beer and beef broth; add just a pinch more salt and pepper. Give a good stir. Bring to a boil and reduce heat to a simmer. Cover and cook 1 ½ hours till beef is tender. Remove the lid and simmer 1 hour to let the gravy thicken. Store this filling for your pie overnight in the refrigerator. This will allow the flavors to develop. Next day reheat the beef mixture. Prepare your short crust or puff pastry. Fill a 9 inch pie pan with the beef mixture. Top with the crust. Make a few cuts in the crust to vent. Bake in a 400 degree oven 20-30 minutes till golden.

Note: You could also add mushrooms. Cook them 5-8 minutes remove to a plate, and then cook the onion and garlic.

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Janet’s Beef Stew

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November’s here and there’s a  chill in the air today. I’m remembering the yummy comfort food dinners I made for my kids when they were young. One of their favorites was their Grandmother Janet’s beef stew. We made this stew together on one of her visits to Washington, State where we lived at the time. I have used this recipe ever since that day with just a few tweaks of my own. One of the magic ingredients in this stew is the fresh lemon juice. It gives the stew a fresh flavor. The beef, onion, garlic, fresh thyme, and Worcestershire sauce are mingling together in the pot. Then I add a big squeeze of half a fresh lemon. When the lemon juice hits the bottom of the pan the fragrance makes you instantly hungry. When I’m really craving a heartier dish, I omit the quartered potatoes and mash potatoes and top them with the stew and yummy gravy. I serve homemade biscuits with soft butter to dip in the gravy. I’m making this stew today and cherishing those memories of the past.

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Janet’s Brown Stew

2lb. boneless beef chuck, cut into 1”cubes

¼ cup flour to dreg the meat, optional

4 cups hot water

2 tablespoons lemon juice

2 tablespoons Worcestershire sauce

2 cloves garlic, minced

1 large onion, ½ chopped and half sliced in half

2 bay leaves

Fresh thyme, 3 sprigs

2 tsp. Salt

½ tsp. pepper

6 carrots, sliced into rounds

4 potatoes, diced

Canola oil, as needed to brown meat

In a heavy saucepan, brown meat in canola oil. I like to dreg the meat in flour with salt and pepper this is optional. You don’t want to crowd the meat the browning is very important to the flavor of the stew. Do the meat in batches and set aside. Add chopped onion cook 4-5 minutes till tender and then add the garlic cook 1-2 minutes. Add the meat back to the saucepan, bay leaves, fresh thyme leaves, Worcestershire, salt, and pepper, and lemon juice. Add the potatoes and carrots. bring to a boil, lower heat to a simmer after the boil. simmer 3-4 hours. If you want a thicker gravy use 2 tablespoons of cornstarch mixed with a little water. Stir the cornstarch mixture into the stew then boil for 1 minute. Serve with biscuits or crusty bread.

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