MG's Meatloaf Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. ground beef
1/4 cup fresh parsley, finely chopped
1/2 cup bread crumbs + additional for coating
1-2 cloves fresh garlic, pressed
1 egg
1/2 cup Pecorino Romano Cheese
1 tsp. salt
1/2 tsp. pepper
Kitchen Bouquet
Cornstarch
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Directions: |
Directions:Combine all ingredients. If too dry, add water until the mixture feels light, but still holding together. Careful not to overmix. Form into 1 or 2 loaves, then coat with bread crumbs. In a large skillet, heat olive oil. Add loaves and brown very well on all sides. Use two spatulas to turn carefully as the loaves can fall apart. Once browned, add water to the pan to cover the loaf by half. Cover and reduce heat; braise for 45 minutes. Remove to a plate and cover. Use the juices in the pan to make the gravy. On low to medium heat, add kitchen bouquet to the juices. You may need to add some hot water if your juices have evaporated too much. You will also need to add salt or beef bouillon to the liquid at this point. To thicken, make a slurry of cornstarch and cold water, then add the slurry to the juices until reaching the desired thickness. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1-1.5 hour |
Personal
Notes: |
Personal
Notes: Every family has their own meatloaf recipe. This is also true for our family. You do not see a lot of fried meatloaf recipes out there. This one is truly unique. Leftover meatloaf is great for sandwiches. Classic is bread, mayo, meatloaf and mustard, but I bet this would make a good patty melt as well. 80/20 or 70/30 ground chuck is the best for this recipe. Sometimes instead of adding water, I add 2 eggs per pound of meat plus one egg for the Lord. If I am feeling fancy, I use a brown roux to thicken the gravy instead of cornstarch. In a pinch, I have used dark soy sauce to color the gravy when I was out of kitchen bouquet.
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