Meatloaf with Creamy Onion Gravy

Beef, Slow Cooked

Prep Time: 45 mins Cook Time: 1 hrs 30 mins Servings: 12 Source:

Ingredients

1 tablespoon canola oil

1 large onion (finely chopped)

2 large carrots (finely chopped)

1 celery rib (finely chopped)

2 garlic cloves (minced)

1 ½ cups panko bread crumbs

4 large eggs

2 tablespoons Dijon mustard

2 tablespoons ketchup

2 tablespoons Worcestershire sauce

1 teaspoon Tabasco

Kosher salt and freshly ground black pepper

3 pounds ground beef chuck

1 pound ground pork

½ pound Monterey Jack cheese (cut into 1/2-inch cubes)

Creamy Onion Gravy

Directions

Preheat the oven to 400°.

In a medium skillet, heat the oil. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Scrape the mixture into a very large bowl and let cool.

Add the panko, eggs, mustard, ketchup, Worcestershire sauce, Tabasco, 1 1/2 tablespoons of salt and 1 teaspoon of pepper and stir to form a paste. Using your hands, work in the ground meats and cheese until combined.

Line a large roasting pan with parchment paper. Firmly pat the meat mixture into 2 loaves, about 10 inches long. Arrange the loaves 3 inches apart on the parchment.

Roast in the lower third of the oven for about 1 hour, until lightly browned and an instant-read thermometer inserted in the center of the loaves registers 150°.

Let the meatloaf rest for 15 minutes, then cut into thick slices and serve with the Creamy Onion Gravy.

Make Ahead:
The baked meat loaves can be covered and refrigerated for up to 4 days. Cut the meat loaves into thick slices and brown in a skillet to serve.