Sunday, March 8, 2009

Best Ever Meatloaf

My husband always raved about his mothers meat loaf. So the first time she visited I asked her to make it. After discovering our food allergies, I was so happy to find that I could still enjoy this tasty dish. My husband was certainly glad it was still in the recipe book! Try it, it's delicious and satisfying!

2 pounds ground sirloin (95% lean)
1 small yellow onion, chopped fine
1/2 green pepper, chopped fine
1/2 teaspoon garlic powder
2 teaspoon fresh sage, minced
2 teaspoon fresh parsley, minced
1 egg, lightly beaten
1 small can tomato sauce (no sugar)

Place all ingredients, reserving half of the tomato sauce, in large mixing bowl. Mix just until ingredients are combined. Do not over mix, it will make the meat tough. Place in 9x9 baking dish and press gently until evenly spread in pan. Cover top of meat mixture with sauce. Bake in oven at 350 for 1/2 hour, or until no longer pink in the middle. When finished, gently tip pan over an empty bowl to reserve meat drippings for gravy.

Of course, we have to serve mashed potato and gravy with our meatloaf, so I was glad to discover that I could make gravy without flour by using potato starch.

Greatest Gravy Recipe:

2 tablespoons pan drippings
2 cups beef stock
2 tablespoons potato starch
1/4 cup cold water
salt and pepepr to taste

Add drippings and stock to a sauce pan and warm on medium high heat. Combine starch with water and whisk until smooth. Add to pan and simmer until thickened. Add any desired seasonings to taste.

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