2. The Brown Gravy
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2 tablespoons Butter
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1 large Onion (sliced into thin rings)
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2 tablespoons Flour
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2 cups Beef Broth
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1 teaspoon Worcestershire Sauce
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Salt and Pepper (to taste)
Step-by-Step Instructions
1. Prep the Oven Preheat your oven to 350°F.
2. Mix the Meat In a large bowl, combine the ground beef, diced onion, bell pepper, eggs, breadcrumbs, milk, Worcestershire, and spices. Use your hands to mix it until just combined.
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Tip: Don’t overwork the meat, or the loaf will be tough!
3. Shape and Bake Form the mixture into a loaf shape and place it in a baking dish (9×13) or a loaf pan. Bake at 350°F for 45 to 50 minutes.
4. Make the Onion Gravy While the meatloaf is baking, melt the butter in a skillet over medium heat. Add the sliced onions and cook until they are soft and brown (about 10 minutes). Stir in the flour and cook for 1 minute. Slowly whisk in the beef broth and Worcestershire. Let it simmer until it thickens into a gravy.
5. The Smother Once the meatloaf has finished its first 50 minutes of baking, pull it out. Pour the onion gravy all over the top. Put it back in the oven for another 10 to 15 minutes to let the flavors soak in.
6. Rest Let the meatloaf sit for 10 minutes before slicing. This ensures the slices stay together and hold the juices.
Why this recipe works:
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Milk & Breadcrumbs: This combo creates a “panade,” which keeps the beef tender and prevents it from shrinking into a hard brick.
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The Smothering: Baking the gravy onto the meat at the end creates a deep, savory crust that ketchup just can’t match.
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