Hearty Country Meatloaf with Sour Cream Gravy |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This recipe appeared many years ago in Homemakers Magazine and since the first time I made it, it has become a family favourite. My daughter hates mushrooms, so I especially like the fact that I can chop them up finely and sneak them into the mixture and she is none the wiser! The cold leftovers make great sandwiches. Ingredients:
3 slices white bread |
1 cup milk |
2 tablespoons butter |
3/4 cup chopped mushroom |
1 small onion, finely chopped |
2 cloves garlic, minced |
1 lb ground beef |
1 lb ground pork |
2 eggs, lightly beaten |
2 tablespoons ketchup |
1 tablespoon worcestershire sauce |
1/2 teaspoon dried marjoram |
1/2 teaspoon thyme |
salt and pepper |
3 slices bacon |
chopped fresh parsley (to garnish) |
1/4 cup pan dripping |
2 tablespoons flour |
1 cup beef stock |
1 cup sour cream |
salt and pepper |
Directions:
1. Tear the bread into small pieces and soak in a large mixing bowl with the milk while you prepare the rest of the loaf.
2. Melt the butter in a small skillet and saute the mushrooms, onion and garlic until soft, about 3 minutes.
3. Let cool.
4. Mix the vegetables and meat into the bread mixture with your hands.
5. Add the eggs, ketchup, Worcestershire sauce, marjoram, thyme, salt and pepper; mix by hand in a circular motion.
6. Form into a free-form 9 x 5 loaf.
7. Drape with the bacon and place on a greased rack in a broiler pan.
8. Bake in a preheated 375 degree F oven for about 1 hour and 15 to 30 minutes, or until browned and meat is cooked through.
9. Lift off the rack and keep warm while making the gravy.
10. Pour 1/4 cup of the pan drippings into a small saucepan.
11. Stir flour into the drippings until smooth.
12. Cook, stirring, over medium heat 3 minutes.
13. Gradually stir in the stock and bring to a boil.
14. Reduce the heat and cook until thickened.
15. Stir in the sour cream; heat through but do not boil.
16. Season with salt and pepper.
17. Transfer to a heated sauce boat and sprinkle with parsley.
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