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.










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


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.


Beef and Guinness Pot Pie

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

3-4 tablespoons all-purpose flour

3 tablespoons olive oil



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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Mincemeat over Pappardelle

Mincemeat over pappardelle.
Mincemeat over pappardelle.

Mincemeat was a meal my Mom made when I was a young girl. It was a good cheap meal to feed a big family like ours. I always thought it was rather bland, but my Mom and Dad loved it so much we had it as a regular meal. I have never made this meal for my own family it just never appealed to me. I thought it would be fun to reinvent it. The ingredients in my Mom’s mincemeat were chopped onion and ground beef. I remember her serving it over egg noodles, my sister remembers mash potatoes.  The noodles appeal more to me for this dish so I’m going with them. I decided to saute the onion separately from the meat. Mom always put the onion and meat together in a frying pan. I added kosher salt, pepper, and pulled the leaves off of fresh thyme and sprinkled them over thickly sliced onion, and let the onions caramelize a bit. I cooked the ground beef separately, then drained the fat from the meat and added some Worcestershire sauce, concentrated tomato paste, kosher salt and black pepper. To make a sauce I stirred in a little flour and some beef stock. It’s was really looking good at this point! I combined the meat and onion then let it simmer for 20 minutes for the flavors to marry. I then served it over the egg noodles and grated a little cheese over top. I thought the presentation was really nice. It tasted delicious, a dish you would serve on a cold day with a piece of buttered bread. If my Mom and Dad could taste my remake I just bet they would have loved it.

Saute onion with kosher salt, Pepper, and fresh thyme.
Saute onion with kosher salt, Pepper, and fresh thyme.
Fry the ground beef. The drain off the fat. Return to the pan add Worcestershire sauce, concentrated tomato paste, salt, pepper. Stir in flour tossing well with the meat. Slowly add the beef broth to make a gravy.
Fry the ground beef. The drain off the fat. Return to the pan add Worcestershire sauce, concentrated tomato paste, salt, pepper. Stir in flour tossing well with the meat. Slowly add the beef broth to make a gravy.
Cook your pappardelle.
Cook your pappardelle.
Serve with freshly grated cheese.
Serve with freshly grated cheese.


Minced Meat

1 lb. ground beef 85/15

1 large onion, slice thickly and then cut in half

1 tablespoon olive oil

2 tablespoons Worcestershire sauce

1 tablespoon concentrated tomato paste

Fresh thyme, 5 sprigs

1 tablespoon flour

1 ¼ cups beef stock

Salt and pepper, to taste

Egg pappardelle

1 tablespoon butter

Parmigiano Reggiano, grated

In a large skillet, heat olive oil over medium heat. Add onion, season with salt and pepper. Sprinkle thyme leaves over the onion. Cook onion until it is brown. Transfer to a bowl. Using the same skillet cook the ground beef. Drain off the fat. Add the onion to the pan with the meat. Stir Worcestershire sauce, and concentrated tomato paste into meat mixture. Add flour, stir into the meat mixture and then slowly add your stock in let cook till it’s thick and bubbly. Taste and adjust the salt and pepper. Serve over the egg pappardelle and sprinkle freshly grated cheese over top. Cook the pappardelle according to the package direction. Add 1 tablespoon butter to the cooked noodles, season with salt and pepper.

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