Thanksgiving week in a nutshell:
“I don’t stop eating when I’m full. The meal isn’t over when I’m full. It’s over when I hate myself. “ – Louis C.K.
A quote will have to do because there was no way I could censor the actual clip. Which by the way is hilarious. But even I know my limitations. And I’m too sensitive for hate mail right now. Holidays got me feeling all sappy and stuffs.
Needless to say, I’m feeling huge regrets (both through my belly and my wallet) and now that I have banned myself from entering the grocery store until all Thanksgiving ingredients have disappeared (into my mouth) what better dish to make than meatloaf? The Kingpin of “everything but the kitchen sink” kind of dish.
Sidetone: There is nothing I hate more than calling a slab of meat, a loaf. But a spade is a spade, and that is exactly what this bread pan filled with meat is. So if you can get over the whole loaf of meat bit, then picture Ikeas finest snack, all dolled up into one giant hunk of goodness, allowing less hands on time in the cucina and more sit down relax and put your feet up post holiday meal type of dish.
Swedish Meatball Loaf & Gravy. Because a hands off meatloaf, is way better than a hands on meatball (or at least in this particular situation).
Since you won’t be frying this meatloaf in any pan (because that task sounds incredibly daunting and almost impossible) wait to start your gravy once your meatloaf has finished cooking. This way you are able to use some of that fat from your meatloaf (and trust me, there will be a decent amount in the pan) to enhance the flavor of the gravy. So just be incredibly careful when pouring off the fat into the pan as to not dump the entire loaf of meat out (which should be almost impossible to do, but I’m sure where there is a will there is a way, and there is always a way).
I like to use a combination of lean beef and country sausage. The country sausage is incredibly fattening HOWEVER the texture it produces is really nice as well as the flavor. Especially for this meatloaf.
I also use plain greek yogurt vs (classic) sour cream for this dish as I prefer the flavor that the greek yogurt gives over the sour cream. Personal preference. However you may use sour cream instead.
- 1 lb extra lean ground beef (I use 80/20)
- 1 lb country sausage
- 1 tbsp olive oil
- 2 garlic cloves
- 1 small yellow onion
- ¾ cup plain stuffing, crushed (or bread crumbs)
- ⅓ cup + 1 tbsp milk
- 1 egg yolk
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- 1 tsp ground pepper
- 1.5 tsp salt
- 1 tbsp butter divided into four pieces
- 2 tbsp butter
- 1-2 tbsp fat from baked meatloaf
- 2 - 3 tbsp flour
- 1 cup meat stock (your choice of beef, chicken or turkey)
- 1 tsp worcheshire sauce
- 1 tsp fresh lemon juice
- salt & pepper to taste
- ½ cup plain greek yogurt
- 2 tbsp fresh parsley, chopped
- First preheat your oven to 375.
- First in a small bowl add your crushed stuffing and milk. Set aside.
- Next in a food processor add your yellow onion & garlic cloves. Pulse until finely chopped (almost appears grated, but not quite).
- Next in a pan over medium heat add 1 tbsp olive oil and heat. Add your onion and garlic mixture and cool until onions are translucent, about 5 minutes.
- Remove pan and allow mixture to cool. Set aside until ready to use.
- In a large bowl add your beef, sausage, soaked stuffing, egg yolk, ground ginger, ground nutmeg, ground cinnamon, salt and pepper. Add your cooled onion mixture and then mix with your hands until meats and spices are just blended together.
- Add meat to bread pan and even out. Top with your divided butter pieces.
- Place meatloaf in oven for 50-55 minutes, or until cooked through.
- Once you remove meatloaf from oven, In the same pan that you cooked the onions, pour off about 1 -2 tbsp of fat that is in meatloaf pan, being very careful not to burn yourself (or empty the pan of meat) add add 2 tbsp butter over medium low heat and melt. Next, whisking immediately, add your 2 tbsp flour, and whisk until smooth. You may add more flour to thicken if need be. Whisk in your stock and worcheshire sauce and bring to a simmer. Add your fresh lemon juice, salt and pepper to taste.
- Remove from heat and stir in your greek yogurt and fresh parsley.
- Serve gravy over meatloaf slices.