Meatloaf with gravy is a rich, filling meal that is ideal for cool autumn evenings. Meatloaf is also rich in protein. Traditional meatloaf is made with bread crumbs or some other carbohydrate-based filler to "stretch" the meat. But you can also make a low-carb version without fillers. There are several ways to make meatloaf with gravy and the ingredients you use depend on your personal taste. Regardless of how you make your meatloaf, there are tips that can make the process easier.
Step 1
Use at least 2 pounds of ultra lean ground beef plus 1/2 pound of regular ground beef. The ultra lean ground beef has less fat and will reduce less while cooking, which reduces your need for high-carb fillers. The regular ground beef provides flavor and moisture. But because you are only using 1/2 pound, you won't get as much fat as you would with a larger quantity.
Step 2
Add any dry spices to the the meat before you add any wet ingredients. For example, if you want an Italian-style meatloaf with garlic, oregano, basil and tomato sauce, mix the spices in first then add the sauce.
Step 3
Use chopped, fresh vegetables instead of dry fillers like bread crumbs or rice. Fresh vegetables add moisture and fiber. Spinach, zucchini, onions and bell peppers all work well in meatloaf as do shredded carrots, mushrooms and celery.
Step 4
Mix the meatloaf by hand. With your hands you can knead the meat to ensure even distribution of the seasonings.
Step 5
Pack the loaf tightly into the loaf pan. Do not leave space between the sides of the pan and the loaf.
Step 6
Glaze the loaf for extra flavor. Some prefer a simple ketchup glaze or you can mix some of your favorite sauces together, such as steak sauce, ketchup and Worcestershire for a more fancy glaze. You can also omit the glaze.
Step 7
Bake the loaf at 350 degrees Fahrenheit for approximately one hour or until the internal temperature measures 165 F with a meat thermometer. Let the meat rest for at least 10 minutes before you cut into it to allow the juices to settle.
Step 8
Make the gravy by mixing 1 tablespoon of corn starch with 1/4 cup water and whisking it into the drippings in the bottom the pan. If the pan cools, pour the mixture into a pot and set it to low as you whisk. If you want a less chunky gravy, strain the drippings through a cheesecloth. However, some diners prefer gravy with pieces of meat in it.
Things You'll Need
- Ground meat
- Spices
- Chopped vegetables
- Meat loaf pan
- Ketchup, optional
- Cornstarch
- Pot, optional
- Cheesecloth, optional
References
- “On Cooking: A Textbook of Culinary Fundamentals (5th Edition)”; Sarah R. Labensky, et al.; 2010
- “Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut”; Aliza Green; February 2005
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