SUNDAY
Meatloaf with Brown Gravy | Mashed Potatoes | Peas with Parmesan
This dinner is classic comfort food…
This particular meatloaf recipe first appeared in the February 2008 issue of Gourmet. I made it for our family’s Sunday dinner the week I received my issue in the mail. It was, seriously, the best meatloaf I had ever tasted. I immediately clipped the recipe and added it to my recipe binder…
Yes, there IT is…I still have that monstrosity, recipes collected over years & years! So happy for the Internet. They don’t make binders any bigger than this! Now…to get all those recipes onto this blog! This is, in fact, why I started this blog…my kids wanted all of their favorite recipes but they certainly weren’t going to lug something this size through their lives!
The original recipe calls for the addition of prunes and bacon which makes a lovely, RICH meatloaf worthy for Sunday dinner or even for a small dinner party. For tonight’s dinner, I wanted a meatloaf that wasn’t quite so rich so I am adding one additional egg and leaving out the prunes & bacon…maybe my mood today or maybe just anticipating a full week of Holiday eating ahead.
The great thing about this recipe is that you can make this adjustment and still get a perfectly moist, wonderful meatloaf. As we get into the winter months ahead, I know I will be making the original recipe, complete with prunes and bacon, a few times. This meatloaf, with or without the prunes and bacon, makes amazing sandwiches.
Now, this is cool…for his birthday last week, Michael received an “iGrill” and we are testing it out tonight before the big “turkey” test. Basically, this little “techy toy” is a meat thermometer…program the base to the desired finished cook temperature, stick its probe into your meat {whether on the grill or in the oven} and watch the cooking progress from your iPhone or iPad. Or, don’t watch…it will phone you when your meat is done!!! Hmmmm…maybe a great stocking stuffer for the grilling guy in your life!
This meatloaf cries out for a simple brown gravy {save the ketchup for the left-over sandwiches}…
This gravy is best when you can use pan drippings rendered from a roast beef. When I make a roast beef dish, and do not require the drippings for an immediate sauce or gravy, I will save the drippings in a container and freeze for a purpose such as this gravy. I made a roast beef for Michael’s birthday last week but used the pan drippings for a mushroom sauce served that same evening so, I am without for this gravy tonight. No worries, I just add a bit more beef stock {preferably, homemade Beef Stock}. If you do have pan drippings on hand, reduce the beef stock by one cup.
- 4 cups beef stock
- 1 cup dry red wine
- 4 tablespoons unsalted butter {at room temperature}
- 4 tablespoons all-purpose flour
- ½ tablespoon fresh oregano, minced
- ½ tablespoon fresh thyme, minced
- Salt & pepper to taste
- In a pot add the beef stock & red wine and bring to a gentle boil over medium-high heat.
- While waiting for the liquids to boil, in a small bowl combine the butter & flour and combine with a fork to make a paste {known as a beurre manié}.
- Once the liquids reach a boil reduce heat to medium and gradually {one teaspoon at a time} add the butter-flour mixture, whisking constantly, until desired consistency is reached.
- Whisk in herbs and season to taste with salt & pepper.
This is a super easy side dish that pleases the kids every time…
- 1 package frozen peas
- 2 tablespoons unsalted butter
- 3-4 freshly grated Parmesan Reggiano cheese
Place the frozen peas in a microwavable bowl fit with a secure cover. Microwave on high for 5 minutes. Add butter and parmesan cheese, stirring to combine. Serve immediately.
P.S. The iGrill worked like a charm!
