|Nutritional Guidelines (per serving)|
|Servings: 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This meatloaf is a basic combination of ground beef, breadcrumbs, and seasonings. The simple purchased brown gravy makes it stand out, and it is absolutely delicious with mashed potatoes and steamed vegetables. Otherwise, serve the meatloaf slices on slices of bread with the gravy for fabulous open-face sandwiches. Add some sliced tomatoes for a satisfying lunch.
Use a jar of prepared roast beef gravy or make gravy with two envelopes of dry brown gravy mix, or use mushroom or onion gravy mix.
- 2 pounds 85% lean ground beef
- 3/4 teaspoon salt (or seasoned salt blend or a Creole seasoning blend)
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs (lightly beaten)
- 1/2 cup soft bread crumbs*
- 1/3 cup milk
- 1 teaspoon Worcestershire sauce
- 1/4 cup onion (finely chopped)
- 1/4 teaspoon dried leaf thyme (crumbled)
- 1 (12-ounce) jar prepared brown gravy (or two envelopes (.87 ounce each) of dry gravy mix)
Gather the ingredients.
Mix ground beef, salt, pepper, eggs, bread crumbs, milk, Worcestershire, onion, thyme, and rosemary.
Pack into a lightly greased or foil-lined loaf pan or shape into a loaf and place on a lightly greased foil-lined baking sheet with sides, such as a jelly roll pan.
Bake at 350 F for 1 hour and 10 minutes.
About 15 minutes before the meatloaf is done baking, heat the jar or can of gravy in a saucepan or prepare gravy following the instructions on the packets of dry gravy mix.
Let the meatloaf rest for 10 minutes before slicing.
Slice the meatloaf and serve it with the gravy, along with potatoes and a side vegetable or salad.
* Quick Tip: Make bread crumbs in the food processor with your day-old bread and keep them in a food storage bag in the freezer. You'll always have breadcrumbs when you need them for meatloaf, burgers, casserole topping, and many other uses.
- If you make meatloaf often, consider a meatloaf pan. It includes an insert that keeps the meatloaf out of the fat drippings. Alternatively, carefully drain off the excess grease about 10 minutes before the meatloaf is finished baking.
- What do do with the excess grease? Keep a sealable jar or can for grease and drippings. When it's full, throw it in the garbage. Don't be tempted to pour it down the drain or you — and possibly your neighbors — could end up with clogged drains.