Savory meatloaf sounded really good, so I went with it! Andrew requested I call it Savory Gravory Meatloaf and I thought it was hilarious. 😂 Served it with mashed potatoes, sautéed asparagus and cajun roasted corn.
Meatloaf:
2 lbs lean Ground Beef
2 large Eggs
½ cup White Onion; chopped
½ cup Bell Pepper; chopped
2 Garlic Cloves; finely minced
1 Tablespoon Tomato Paste
2 Tablespoons Worcestershire sauce
½ cups Chives; chopped
1 teaspoon fresh Thyme
½ cup Panko Breadcrumbs
1 teaspoon Chipotle Pepper
1 teaspoon Garlic Powder
½ teaspoon Cumin
Salt and Pepper to taste
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Gravy:
1 Tablespoon Butter
½ cup Onion; minced
4 cloves Garlic; minced
1 quart Beef Broth
¼ cup Marsala Wine
1 Tablespoon Italian Herbs
2 sprigs Thyme
1 large Bay Leaf
Salt and Pepper to taste
2 Tablespoons Cornstarch
- Preheat oven to 375°F.
- Combine the meatloaf ingredients in a large bowl and mix until just combined. Place in a loaf pan and cover with foil. Bake for 45 minutes or until the internal temperature reaches 165°F.
- Meanwhile, add the butter to a large saucepan over medium heat. Sauté the onions and garlic until tender and fragrant. Pour in the broth, herbs and seasonings. Bring to a boil, then reduce the heat to low and simmer until the meatloaf is done cooking.
- Remove the foil from the meatloaf and bake an additional 10 minutes or until the top is golden brown and caramelized.
- In a small bowl, combine the cornstarch and water. Pour the slurry into the sauce and whisk until thickened.
- Slice the meatloaf and drizzle the gravy over top.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 