Meat Loaf w/Gravy (Chef J. Lloyd McKee) Recipe
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Category: |
Category: |
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Meat Loaf |
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Ingredients: |
Ingredients: 3 lbs. ground lean chuck beef
2 medium onions
3 stalks of celery
1 package of Pepperidge Farm stuffing mix
2 tbsp. quick cooking, rolled oats (chopped)
2 eggs
½ tsp. garlic powder
½ tsp. seasoned salt
dash of black pepper
2 cans beef broth
2 cans golden mushroom soup
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Directions: |
Directions:Break meat into mixing bowl let set while preparing other ingredients.
Dice onions & celery quite fine and let cook slowly in frying pan with a little oil added to pan. Place stuffing mix in a pan and cover with about ½ can of beef broth to get quite moist.
When onions & celery are done cooking add them to beef with eggs and all the seasoning including stuffing mix and the mix everything well with your hands. If it should be to soft. This is the time to add the chopped oat-meal, and if it is too dry, one can always add more stock. The right texture is important.
Wet your hands with water while shaping into to oblong loaves. I believe this will make about 4 loaves.
Grease a roast pan with oil and places the meat loaves in pan. Oven temp a little under 350º with ½ cup water added to pan should cook in 1½ hours. If getting to brown on top, lay apiece of foil on top, but don’t cover tight |
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Gravy |
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Ingredients: |
Ingredients: 2 cans mushroom soup
beef broth
½ tsp. Worcester sauce
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Directions: |
Directions:Empty 2 mushroom soups into a sauce pan thin with beef broth. Bring to a boil, add ½ teaspoon of Worcester sauce.
As written by Mr. E. Lloyd McKee, a Chef that was a member of our Church. |
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