The baked meat loaves can be covered and refrigerated for up to 4 days. Cut the meat loaves into thick slices and brown in a skillet to serve.
Medium-bodied Rhône-style red blend.
Two questions before I make it:
1) Should the loaves be baked on a rack in the roasting pan? It seems as if not the drippings will make the meat loaf mushy.
2) The onion cream gravy: One reviewer said the stock amount listed was too much. Please confirm that the amount listed is correct.
Thank you.Read More
I halved the recipe and added an egg and used shredded Monterey Jack cheese. I added more organic carrots and celery to the mix. Then I baked an hour and ten minutes so the loaf was crusty and brown black on the bottom. Superb. The veggie mix was great in the loaf. I am going to add some Italian squash in the next batch since the veggie touch is delightful. The gravy is very nice but this loaf needs nothing to be very tasty on its own. It does not have the bready texture so I think I enjoy the toasty Panko bite more. The best meatloaf ever. I am baking a couple of loafs and will keep one instead of some coldcuts. Its that much better and goes with everythingRead More
All-I find F&W is excellent in always providing the recipe for accompanying sauces, just hover your mouse over the term Creamy Onion Gravy in the ingredient list and the cursor turns into a pointing hand. This means it is a "click thru" link to the named recipe/sauce/whatever. Same always. You are welcome. ;-)Read More
fantastic. perfectly seasoned. makes enough for an army. Will make again and againRead More
Where is the creamy onion gravy recipe?Read More