Meatloaf with Mustard & Sour Cream Gravy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients3 strips bacon2 eggs1/4 cup ketchup2 tablespoons sour cream3/4 cup plain breadcrumbs2 tablespoons minced yellow onion2 cloves garlic, mincedKosher and freshly ground black pepper2 Italian sausages, casings removed (mild or spicy)1 pound 80/20 ground beefMustard and Sour Cream Gravy, recipe followsSpecial equipment: glass loaf panMustard and Sour Cream Gravy:2 tablespoons butter1/2 onion, minced1 tablespoon all-purpose flour1 cup beef stock3 tablespoons sour cream1 tablespoon Dijon mustard1/2 teaspoon Worcestershire sauceKosher salt and freshly ground black pepperRead more at: https://www.foodnetwork.com/recipes/melissa-darabian/meatloaf-with-mustard-and-sour-cream-gravy-recipe/index.html?oc=linkback
Directions
Preheat the oven to 375 degrees F.
Line the glass loaf pan with the bacon, centering the strips lengthwise in the pan, letting the ends hang over the short edge.
Lightly beat the eggs in a large bowl. Add the ketchup and sour cream and mix. Add the breadcrumbs, onions and garlic, stirring to incorporate, and sprinkle with salt and pepper. Mix in the sausage, breaking it up to season the egg mixture evenly. Mix in the ground beef, using your hands to mix gently but thoroughly. Press the meatloaf mixture firmly into the loaf pan with the bacon, shaping the meat into a loaf shape. Unmold the meatloaf by turning the pan upside-down, and tapping the bottom to release the meatloaf. Tuck the bacon under the loaf, and place it bacon-side up on a foiled or parchment-lined baking sheet. Bake until the meat registers 160 degrees F, 50 minutes. Let rest 10 minutes before slicing. Serve with Mustard and Sour Cream Gravy.
Mustard and Sour Cream Gravy
In a saucepan, heat the butter over medium heat, add the onions and saute until the onions are soft, about 6 minutes. Sprinkle the flour on top of the onions and cook for 1 minute, stirring. Turn up the heat to medium-high and whisk in the stock and 1/2 cup water. Cook at a simmer, whisking frequently, until the gravy begins to thicken. Turn off the heat and whisk in the sour cream, and then the mustard and Worcestershire sauce. Taste before adding salt and pepper. Serve on the meatloaf.
Serving Size: 8 slices
Number of Servings: 6
Recipe submitted by SparkPeople user NDLEMIN.
Preheat the oven to 375 degrees F.
Line the glass loaf pan with the bacon, centering the strips lengthwise in the pan, letting the ends hang over the short edge.
Lightly beat the eggs in a large bowl. Add the ketchup and sour cream and mix. Add the breadcrumbs, onions and garlic, stirring to incorporate, and sprinkle with salt and pepper. Mix in the sausage, breaking it up to season the egg mixture evenly. Mix in the ground beef, using your hands to mix gently but thoroughly. Press the meatloaf mixture firmly into the loaf pan with the bacon, shaping the meat into a loaf shape. Unmold the meatloaf by turning the pan upside-down, and tapping the bottom to release the meatloaf. Tuck the bacon under the loaf, and place it bacon-side up on a foiled or parchment-lined baking sheet. Bake until the meat registers 160 degrees F, 50 minutes. Let rest 10 minutes before slicing. Serve with Mustard and Sour Cream Gravy.
Mustard and Sour Cream Gravy
In a saucepan, heat the butter over medium heat, add the onions and saute until the onions are soft, about 6 minutes. Sprinkle the flour on top of the onions and cook for 1 minute, stirring. Turn up the heat to medium-high and whisk in the stock and 1/2 cup water. Cook at a simmer, whisking frequently, until the gravy begins to thicken. Turn off the heat and whisk in the sour cream, and then the mustard and Worcestershire sauce. Taste before adding salt and pepper. Serve on the meatloaf.
Serving Size: 8 slices
Number of Servings: 6
Recipe submitted by SparkPeople user NDLEMIN.
Nutritional Info Amount Per Serving
- Calories: 409.5
- Total Fat: 19.4 g
- Cholesterol: 167.1 mg
- Sodium: 662.2 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 0.5 g
- Protein: 35.9 g
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