Milk Based Meatloaf Gravy Recipes

BEST EVER MEATLOAF WITH BROWN GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan.
• Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
• While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.

MEATLOAF WITH TOMATO GRAVY

Steps:

• Preheat oven to 350 degrees F.
• Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.
• Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
• Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).
• Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.
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MEATLOAF WITH BROWN GRAVY

Steps:

• 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.

MILK BASED MEATLOAF GRAVY

Steps:

• Crumble the slice of meatloaf into a skillet with the drippings. Add flour and tomato sauce and mix well. Add milk and continue to stir over medium heat. When mixture starts to bubble, turn to low heat and simmer for a few minutes. If it is too thick, add a little more milk. I'm guessing it should take about 10 minutes to put it together and cook it. Add salt and pepper if desired.

SAVORY BUTTERMILK MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
• Melt butter in a skillet over medium-high heat. Saute onion in hot butter until soft and translucent, 6 to 7 minutes. Cool to room temperature.
• Combine cooled onion, beef chuck, bread crumbs, buttermilk, ketchup, eggs, Worcestershire sauce, salt, black pepper, hot sauce, tarragon, and Italian seasoning in a bowl; mix together with a fork and let sit until breadcrumbs absorb moisture, about 10 minutes.
• Turn meatloaf mixture out into the center of the prepared baking sheet and form into a 9x5-inch loaf.
• Bake in the preheated oven for 45 minutes. While meatloaf is baking, whisk brown sugar, mustard, and cider vinegar together in a small bowl. Spread brown sugar glaze over the top of the meatloaf and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MEATLOAF WITH TOMATO GRAVY

Steps:

• Preheat the oven to 350°F.
• In a large skillet, add oil, butter.
• Add onion, garlic, oregano, salt and pepper and cook on med.
• until the onions are tender about 10 minute Let this mixture cool.
• In a large bowl, add the bread crumbs, onion mixture, meats, cheese and Worcestershire sauce.
• Toss and mix gently.
• Don't over handle.
• Add the beaten eggs and stir to coat the meat.
• Transfer to a foil lined jelly roll pan and press into a long log.
• Bake at 350°F for approximately 45 minutes.
• Check about 10 minutes before to see if an instant read thermometer reads 160°F.
• Tent the meatloaf and let rest 15 minute While the meatloaf is cooking.
• In a large skillet, add the olive oil, and butter.
• Add the onions, garlic and oregano and cook over medium heat about 6 minutes.
• Add the tomato paste and bay leaf.
• Stir until you can smell the garlic about 3 minute.
• Add the chicken broth and diced tomatoes.
• Bring to a boil over medium-high heat, reduce to a simmer and cook the sauce until thickened, about 5-10 minutes.
• Add the Parmesan cheese, vinegar, salt and pepper.
• Be sure to remove the bay leaf.
• After the meatloaf has rested, top the meatloaf with the gravy.
• Cut into serving slices and ENJOY!