Meatloaf with Mustard and Sour Cream Gravy Recipe
If there is one thing that I love, it’s meatloaf. I’m not talking about you grandma’s flavor-less blob of ground beef. I’m talking about the kind of meatloaf that tastes like a giant Italian meatball. Delish. Last night, I wanted to try a new version of meatloaf, and found this recipe on The Food Network website. It turned out great, even though I realized after starting the gravy, that I didn’t have every single ingredient. I can only imagine how good it will be the next time I make it, and find myself totally prepared.
Ingredients:
- 3 strips bacon
- 2 eggs
- 1/4 cup ketchup
- 2 tablespoons sour cream
- 3/4 cup plain breadcrumbs
- 2 tablespoons minced yellow onion
- 2 cloves garlic, minced
- Kosher salt and freshly-ground black pepper
- 2 Italian sausages, casings removed (mild or spicy)
- 1 pound 80/20 ground beef
- Mustard and sour cream gravy (recipe follows)
- Special equipment: glass loaf pan
Directions:
- Preheat the oven to 375 degrees.
- Line the glass loaf pan with the bacon, centering the strips lengthwise in the pan, letting the ends hang over the short edge.
- Lightly beat the eggs in a large bowl.
- Add the ketchup and sour cream and mix.
- Add the breadcrumbs, onions and garlic, stirring to incorporate, and sprinkle with salt and pepper.
- Mix in the sausage, breaking it up to season the egg mixture evenly. Mix in the ground beef, using your hands to mix gently but thoroughly.
- Press the meatloaf mixture firmly into the loaf pan with the bacon, shaping the meat into a loaf shape.
- Unmold the meatloaf by turning the pan upside-down, and tapping the bottom to release the meatloaf. Tuck the bacon under the loaf, and place it bacon-side up on a foiled or parchment-lined baking sheet.
- Bake until the meat registers 160 degrees, about 50 minutes. Let stand 10 minutes before slicing. Serve with mustard and sour cream gravy.
Mustard and Sour Cream Gravy:
- 2 tablespoons butter
- 1/2 onion, minced
- 1 tablespoon all-purpose flour
- 1 cup beef stock
- 3 tablespoons sour cream
- 1 tablespoon dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and freshly-ground black pepper
- In a saucepan, heat the butter over medium heat. Add the onions and saute until the onions are soft, about 6 minutes.
- Sprinkle the flour on top of the onions and cook for 1 minute, stirring. Turn up the heat to medium-high and whisk in the stock and 1/2 cup water. Cook at a simmer, whisking frequently, until the gravy begins to thicken.
- Turn off the heat and whisk in the sour cream, and then the mustard and Worcestershire sauce. Taste before adding salt and pepper. Serve on the meatloaf.
This made a rather large meatloaf, so of course, I had plenty of leftovers. The best way to enjoy leftover meatloaf is meatloaf sandwiches! I recommend using a French baguette for the bread. You could even go as far as toasting the bread on the broiler setting on your oven to make a truly awesome sandwich!