- LOAVES:
- 2 eggs
- 1-½ cups milk
- 2 cups shredded cheddar cheese
- 1 cup quick cooking oats
- 2 tsps salt
- 2 lbs ground beef
- TOPPING:
- ⅔ cup ketchup
- ¼ cup brown sugar, packed
- 1-½ tsps prepared mustard
- GRAVY:
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups beef stock
- 1 cube beef stock concentrate
- 1 tsp browning & seasoning sauce
ingredients
directions
1. Preheat oven to 350º F. |
2. In a large bowl, combine eggs, milk, cheese, oats and salt. Mix well and let sit for 5 minutes. |
3. In a separate bowl, combine topping ingredients and mix well. |
4. Add ground beef to oatmeal mixture and mix well. Divide meat mixture evenly into six portions and form six small loaves. Arrange meatloaves onto lightly greased cookie sheet. Spread topping over tops and sides of each loaf. Bake uncovered for 45 minutes. |
5. About 15 minutes before meatloaves finish cooking, melt butter in a small saucepan. Add flour and stir to form a paste. Let the butter and flour mixture cook for a couple of minutes or until the mixture turns a nutty brown. Add the beef stock concentrate (I use Knorr) and whisk it into mixture. Add the beef stock all at once and whisk over heat until thickened. Once the mixture is thickened, add the browning & seasoning sauce (I use Kitchen Bouquet) and stir until the browning sauce is mixed evenly into the gravy and the gravy turns dark brown. |
6. Once the loaves are done cooking, remove from oven and let sit for about 5 minutes. Slice loaves and serve with mashed potatoes and gravy. |
Notes
 I always prepare this recipe using mini-loaves because it makes for a better topping to meatloaf ratio. However, I see no reason not to make one big loaf if that is preferred. If you make one big loaf, don't put it into a loaf pan (because then the meat loaf will literally cook in its own juices). Form a single loaf and set it onto a lightly greased cookie sheet. Bake for 1-1/2 hours. |
Categories
Beef, Entrees
