Meatloaf With Gravy
|Olive oil||2 Tablespoon|
|Chopped onion||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), chopped|
|Dried oregano||1 Teaspoon|
|Dried thyme||1 Teaspoon|
|Kosher salt||1 Tablespoon|
|Black pepper||To Taste|
|Ground beef||1 Pound|
|Ground pork||1 Pound|
|Ground chicken||1 Pound|
|Bread crumbs||1 Cup (16 tbs)|
|Canned diced tomatoes in juice||14 1⁄2 Ounce (1 can)|
|Eggs||3 , beaten|
|Chopped italian flat leaf parsley||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Ketchup||1⁄4 Cup (4 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Cold chicken stock/Water||4 Cup (64 tbs)|
1. Heat olive oil in a skillet over medium-high heat. Add onions; cook 5 minutes. Add garlic, oregano, thyme, kosher salt, and pepper; lower heat and cook 5 minutes more.
2. Heat oven to 375°. In a large bowl, combine the meats, bread crumbs, tomatoes, eggs, parsley, cheese, and onion mixture. Mix well, and shape into 2 loaves with your hands in a large roasting pan or baking dish. Coat the out-sides with ketchup. Roast 1 hour (about 150°). Cook together the flour and oil over medium-low heat in a small saucepan for 5 minutes; set aside.
3. Transfer meatloaves to a carving board and allow to rest for at least 15 minutes. Transfer the pan drippings to the pan with the flour mixture, cook over medium heat, and gradually add the cold chicken stock. Simmer 5 minutes. Season with salt and pepper. Serve with mashed potatoes or polenta.