I love me a good brown gravy meatloaf recipe, don’t you? There’s just something warm and comforting about this particular meal that makes me have feelings of nostalgia. it’s probably due to the fact that my mother would quite often make our family a hot and hearty meatloaf meal on those cold Michigan winters. There was nothing better than coming home from school to the aroma of mom’s meatloaf baking in the oven.
I enjoy making this meatloaf on Sunday afternoons. It’s the perfect after-church meal and you can let it bake in the oven at a low temperature. The food will be ready when you get back.
Ain’t that the truth!
2 large eggs
2 cups beef broth
1 cup Heinz ketchup
1/2 cup finely chopped, fresh flat leaf parsley
2 Tablespoons Dijon mustard
2 teaspoons dried rosemary, crumbled
2 teaspoons freshly ground black pepper
2 teaspoons McCormick garlic powder
1 and 1/2 teaspoons Morton salt
2 cups finely chopped onions
1 large, heavy red bell pepper, finely chopped (1 and 1/2 cups)
1 cup finely chopped celery
3 to 4 oz. medium-sharp cheddar cheese, grated (3/4 cup to 1 cup)
2 and 1/2 to 3 lb. ground chuck (I used 3)
1 cup fine, dry seasoned bread crumbs
Drippings from meatloaf pan
2 Tablespoons Kerrygold butter
2 Tablespoons warm water
2 Tablespoons cornstarch
salt and pepper, to taste
Preheat oven to 375
Position rack in middle of the oven. In a large mixing bowl, whisk eggs. Whisk in broth, ketchup, parsley, mustard, rosemary, pepper, garlic powder, and salt. Stir in onions, bell pepper, celery, and cheese. Crumble meat over egg mixture, followed by the dry bread crumbs. Using your hands, mix gently but thoroughly until all ingredients are evenly incorporated. Transfer meat mixture to a large, glass, rectangular baking dish (I use one that measures 10 x 15.) Spread the meat mixture into the pan as you would a cake, smoothing the top with a spoon.
Bake uncovered for 1 and 1/4 hours, or until the top is crusty and well-browned and a meat thermometer reads 145 degrees F. when inserted into the center of the loaf. Allow loaf to stand at room temperature for 10 to 15 minutes prior to cutting it into pieces.
Cut into pieces and transfer pieces to a large serving platter. Cover with heavy-duty aluminum foil while you make the gravy.
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Quick Tip: Serve this yummy meatloaf with mashed potatoes and your fave steamed veggies.
Gonna make this. Two cups of beef broth seems like a lot. Is that a correct amount?
Yes, I believe it is..
Get the low-fat sodium free and I won’t be.
For the gravy
It has to be for the gravy. I would mix up the meatloaf and if needed some moisture I would add a little of the beef broth but certainly not 2 cups.
I just made it snd yes. It’s the right amount. The bread crumbs soaked it right up. I added a little more bread crumbs because it was still a bit mushy.
I highly doubt that, and 375 seems like to high of a temp. To cook for 1 1/5 hours. I think it will burn and get to dried out. I also cook at 350 for an hour. Mine is always fully cooked and still juicy. That’s just my opinion.
Grease from the meat would be overwhelming. Could not eat that.
You just scoop the bits of meat from the juice..if you use ground chuck or ground sirloin..there is hardly any drippings at all..
Use 90%-10% ground meat
I would strain it into fat separater like you do for making tufkey gravy at Thanksgiving. Or chill the drippings and skim the fat off after it rises to the top.
This meatloaf looks different from most others I’ve seen. I think in would add crushed tomatoes instead of using Ketchup since I hate the taste of Ketchup. And skip the meatloaf drippings since they would be a bit fatty. Other than that, the flavour profiles look interesting.
I like Ketchup Shirley, but, in my recipe for Meatloaf I put Ketchup on top & bake…..
I use a 1/2 can of mushroom soup after mine has baked about 45 in. Then return it to bake about 15. min. more. It kind of makes it’s own gravy. It helps to spoon most of the grease out first, if it is too greasy. I make about 1/2 of this recipe (or one close to it) using one lb of low fat hamburger. Or I forget gravy and make baked potatoes, and just cover loaf. with a small can of tomato sauce as my Mother used to do. I don’t add celery or cheese either, and use torn bread from bread slices, slightly dampened in water, and use 1/2 cup milk.
P.S I don’t use any broth.
and I don’t put ketchup in the meatloaf.
I use onion soup mix and Ritz crackers in place of beef broth and bread crumbs
Made it just as instructed. Did not care for the taste and it did not hold together very well. Seems like the simpler meatloaf recipes are always better.
It seems as if everyone has their own way of making meat loaf. I suggest that you try this one before you put it down. A change is as good as the rest.
Every time someone puts a recipe on here, seems like every comment is negative, how they would change it and why theirs would be better. If you like your recipe, just do your recipe and let let whoever wants to try the one that is posted try it without all the negative comments. Just my opinion, everyone has one!!
I made this meatloaf yesterday for guests who love meatloaf but can’t make it.My husband isn’t a meatloaf fan but LOVED this meatloaf! I used 3# 96% lean ground beef, (3) eggs (,1 ) cup catsup, herbed dried dressing croutons and kneaded, kneaded, kneaded!