Main Dishes:

Shelly’s Meatloaf and Gravy

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Ingredients

3 slices wheat bread
1 envelope onion soup mix
1/2 to 3/4 cup milk
1 pound ground beef
1 pound ground sausage
1/2 cup finely diced onion
1/4 teaspoon black pepper
2 eggs
EASY GRAVY:
1 can low sodium beef broth
3 tablespoons flour
1/2 tablespoon Kitchen Bouquet
Salt to taste

Instructions

Tear bread into small pieces and place in a small bowl. Add onion soup mix and milk. Mix milk into bread and soup mix and allow it to hydrate. Put both ground beef and ground pork in a large bowl; add onion and pepper. Add egg to milk/bread/soup mixture. Mix with a fork. Add wet mixture to meat mixture and begin mixing all ingredients together. Mix with hands until everything has become well bound together without overmixing. Shape into a large loaf and put on a greased, foil-lined, lipped baking pan. Bake in oven for approximately one hour at 350 degrees. Allow to rest for about 10 minutes after removing from oven before slicing. For a very crispy brown crust, during last 15 minutes of baking turn up oven heat to 450 degrees. Can divide the mixture in half and bake one and freeze one loaf. To bake from a frozen state defrost frozen loaf in microwave on beef 1 pound cycle twice. Can also blend mixture in a food processor for a very fine-grained loaf. For the gravy, place pan over medium heat; add beef broth and flour and stir with a whisk to incorporate flour. Stir frequently until thickened. Add Kitchen Bouquet and salt. Stir and heat until bubbly. Serve over meatloaf and mashed potatoes.

Shelly Voss Rock Island