Sometimes the only thing that warms the soul on a cold, stormy evening is comfort food and family. This parmesan meatloaf is just the answer. It’s easy to make and is even more flavorful the next day, making it the perfect meatloaf sandwich.
Makes about 6 servings.
Preheat oven to 350 degrees.
- 2 ½ pounds ground beef, chicken, or turkey
- 1/2 medium yellow onion, fine diced
- 1 cup plain dried breadcrumbs, soda crackers or oyster crackers
- 1-ounce package dry packaged au jus mix
- 3/4 cup milk
- 8 ounces parmesan cheese, grated
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 3 eggs
- 2 teaspoons sea salt
- 2 teaspoons coarse ground pepper
- 1 cup celery, chopped
Place all ingredients in a large bowl and mix with your hands until well-combined. Place in meatloaf in a large bread pan. Bake for about an hour or until center of meatloaf reaches 165°F.
To finish off, I used the juices of the baked meatloaf as a gravy start. Mmmm tasty!
Making lump-free gravy easier that one might think. There are a few ways to make perfect gravy so the cool thing is that you can use the technique that you have the best luck with. I found a couple of videos that are very helpful for anyone who is nervous about making gravy.
- 4 tablespoons olive oil
- 4 tablespoons flour
- 2 cups chicken broth (and leftover meatloaf juices)
- 1 tablespoon beef or chicken Better Than Boullion base
- 1/2 teaspoon sea salt
- 1/2 teaspoon coarse ground pepper
Place olive oil in a medium-large saucepan over medium-high heat. Whisk in flour. Keep whisking and cooking this roux for at least five minutes. It may look crumbly and awkward and this is okay.
Whisk broth into roux while continuing to whisk.
Stir in Better Than Bouillon base. You can add more if needed for flavor. Add salt & pepper to taste.
Raise heat a bit and allow the gravy to come to a rolling boil while continually stirring. After it has thickened, you can lower heat again to a simmer.
Taste test to be sure there is enough salt.
If gravy is too thick, you can stir in a little water at a time until it is the consistency you would like.
If gravy is too thin, you can whisk together 1 tablespoon of flour with 1/2 cup milk until there are no lumps, then stir into gravy.
This is a recipe that I promise you will be on your rotating dinner menu.