Meatloaf & Gravy

Prep Time 25

Cook Time 40

Servings

Calories 1195kcal

Ingredients

Cucumber Water

24 oz Water cold
8 slices Cucumber

Meatloaf

2 TBSP Shallot minced
3 cloves Garlic minced
2 tsp Extra-virgin olive oil
12 oz Ground beef
1/4 cup Breadcrumbs
1/4 cup Milk
1 tsp Worcestershire sauce
1/2 tsp Salt
1/4 tsp Black pepper
1 TBSP Butter
1 TBSP All-purpose flour
1 cup Beef broth
4 sprigs Fresh thyme
2 slices Crusty bread toasted

Mashed Potatoes

2 cups Potatoes peeled and diced
3 TBSP Butter
1/4 cup Heavy cream

Corn

1 cup Corn
1 TBSP Butter

US Customary - Metric

Instructions

Preheat the oven to 375°F (200°C).
Mix the water and cucumber slices in a pitcher. Refrigerate for 1 hour.
Prep shallot and garlic per the instructions above.
Heat the oil in a saute pan on medium heat. Saute shallot and garlic until soft and golden brown. Set aside.
Mix meatloaf: In a large bowl, mix together the ground beef, breadcrumbs, milk, Worcestershire sauce, sauteed shallot, and garlic, and season with salt and pepper. Form the meat into an evenly elongated loaf on a parchment paper-lined baking sheet, or use a loaf pan.
Bake the meatloaf in the oven to an internal temperature of 155°F (70°C) using a thermometer, for about 40 minutes or more if needed. While the meatloaf is baking, make mashed potatoes and gravy.
Prep potatoes: Peel and cut potatoes into bite-sized chunks so they all cook evenly. Place in a pot with cold water over high heat. Once boiling, turn the heat down to a simmer.
In a saucepan, melt the butter. Once the butter is melted, stir in the cream to warm and then remove from the heat and set aside.
Check the potatoes by inserting a fork into them. Once the fork slides in and out with ease, take off the heat and strain out the water.
Make mashed potatoes: Mash the potatoes with a fork or potato ricer. Slowly add in the cream and butter mixture and whip until smooth. Season with salt and pepper to taste. Keep warm until you are ready to serve.
Make the gravy: Melt the butter in a saucepan on medium-low heat. Whisk in the flour until fully combined. Whisk in the broth and thyme. Turn the heat up to medium and bring to a simmer for about 10 - 15 minutes until it builds flavor and thickens into a gravy consistency. Taste and season with salt and pepper as needed. Remove the thyme before serving.
Toast the bread.
Finish meatloaf: Once the meatloaf is cooked, remove it from the oven and let the meatloaf sit for 5 minutes before slicing.
For the corn: Heat the butter in a saute pan over medium heat. Saute the corn until hot. Season with salt and pepper to taste.
To serve: Plate mashed potatoes and meatloaf. Spoon the gravy over the meatloaf and mashed potatoes. Enjoy with corn, bread, and cucumber water.

Nutrition