Sometimes, whipping up a quick and easy meal isn’t all that quick, or easy. But when meatloaf goes to the table, not only is Momma happy, Daddy and the whole gang are waiting with fork in hand for the start of a memorial and satisfying meal. Nothing is quicker, nor tastier than a good ol’ homemade meatloaf. And when I say homemade, I mean using good ingredients and delectable flavors that will make every bite outstanding.
Now the key to easy dinners is planning and keeping it simple. But that does not mean processed foods or out-of-the-box meals or sides. This meatloaf meal comes together with 3 recipes that together, makes for one outstanding, non-ordinary meatloaf. Plan your side dishes around the meatloaf, choose ones that will complement the flavor and be sure to maintain correct portions of the vegetables ( and the grains, fruit and dairy too) to the protein serving. Think steamed or quick pan sauteed, or even oven roasted vegetables.
We love meatloaf around our house. This is one way we enjoy making it, in individual servings and with a gravy made with good ingredients that really taste superb. The recipe uses basic ingredients for flavor but what we really love about this one is the added flavor and moistness the vegetables give to the texture and, with the addition of tomato paste as a binder, no egg is used. Enjoy!
Individual Meatloaves with Vegetable Gravy
Great for family dinners or company too – freeze unneeded loaves
makes 6 loaves
1) for the meatloaves:
2 1/2 to 3 pounds ground round beef (85/15)
1 tablespoon dehydrated minced onions
1 teaspoon dehydrated minced garlic
2 teaspoons of your favorite seasoning blend (you should know by know, mine is Badia Complete)
1 1/2 tablespoons tomato paste
1 tablespoon low sodium Worcestershire
1 teaspoon low sodium soy sauce
1 teaspoon liquid smoke
1/2 cup finely chopped sweet onions
1/2 cup finely chopped mixed bell peppers
1 celery stalk, finely chopped
2) for the basting sop:
2 tablespoons soy sauce
1 tablespoon Worcestershire
1 teaspoon red wine vinegar
1/2 teaspoon liquid smoke
3) for the vegetable gravy:
1 tablespoon olive oil
8 ounces sliced mushrooms
1/2 cup sliced onions
1/2 cup chopped mixed bell peppers
1 small carrot, diced
seasoning blend of choice
1/4 cup red wine
1/4 cup low sodium chicken or beef stock
1 teaspoon cornstarch
In an extra large bowl, blend the dried onion and garlic, seasoning blend, tomato paste, Worcestershire, soy sauce and liquid smoke together well. Mix in the chopped vegetables. Using a large metal or wooden spatula or mixing fork, cut in the ground beef adding about one-third of meat at a time. Mix to incorporate being careful not to compact the meat.
Preheat oven to 350 degrees F.
Using cold hands, form meat mixture into 6 balls and then each one into individual meatloaves. Place on a meat or wire rack and over a large shallow roasting pan.
Cook for about 30 minutes basting with the sop about 3 or 4 times during the cooking time. Remove when each is nicely brown and glazed.
While loaves are cooking, saute the mushrooms, onion, bell peppers and carrot with the olive oil until onion is soft. Add wine and chicken stock and allow to reduce about half in volume. Stir the cornstarch in a little stock or water and blend into the mixture to thicken. Simmer on low until gravy is desired consistency.
Place loaves in baking dish and spoon gravy on top. Return to oven if desired and allow gravy to simmer. Or, you can serve right away.
Notes: You could do away with much of the dried seasonings and use the standard onion soup mix I suppose, but then, it wouldn’t exactly be my recipe.
Next time I make these, I am gonna cook these on the grill, I can only imagine the added flavor especially using the basting sop.