ON THE GO
MEAT LOAF WITH HERB GRAVY,
DOWN‑HOME STYLE
Makes two loaves, serves 8
The technique of poking small holes in the
top of the meat loaf and pouring a little
water into them ensures even cooking,
prevents the meat loaf from drying out
and yields more golden juice to make a
gravy if you like.
For the meat loaves:
For the gravy:
8 tablespoons (1 stick) unsalted butter
½ cup all‑purpose flour
1 quart (4 cups) beef broth, or strain
some of the meat loaf’s pan juices and
combine with enough beef broth to
make 4 cups of liquid
1 tablespoon dried ground sage
Coarse salt and freshly ground pepper
Nonstick cooking spray
2 large eggs
¼ cup tomato paste
Coarse salt and freshly ground pepper
1 cup beef broth, homemade or
store‑bought
2 pounds ground beef chuck
2 pounds ground pork
2 cups plain dried bread crumbs
4 medium celery stalks, finely
chopped (about 2 cups)
2 medium yellow onions, finely
chopped (about 1½ cups)
½ cup finely chopped fresh flat‑leaf
parsley or 2 tablespoons dried parsley
1 tablespoon dried rosemary
To make the meat loaves:
Preheat the oven to 350°. Lightly
spray two 9 × 5‑inch loaf pans with
cooking spray.
In a medium bowl, whisk the eggs
with the tomato paste and salt and
pepper until well combined. Whisk
in the broth. Using your hands, work
in the ground beef and pork along
with the bread crumbs, celery, onions,
parsley and rosemary and combine;
take care not to overmix.
Divide the mixture evenly and pack
into the prepared pans. Using a butter
knife or the handle of a wooden spoon,
poke 6 holes in each meatloaf, as
evenly spaced as you can make them,
and pour just a little water into each.
MAY JUNE 2015
73