Hearty Country Meatloaf With Sour Cream Gravy Recipes

Steps:

• melt bacon grease and butter in a sauce pan over medium heat.
• add flour and mix creating a roux.
• whisk in milk slowly to prevent lumps.
• whisk untill smooth and thick.
• add bullion cube and salt and pepper.
• TIPS- If your sauce gets to thick add more milk. If it is to runny, add more flour. You can serve this sauce over potatoes, biscuits, chicken fried steak, etc.

Steps:

• In a large bowl, beat eggs. Add soup, pepper and stuffing mix. Combine beef, veal and pork; crumble over egg mixture and mix well. , Press into a 9x5-in. loaf pan. Bake at 350° for 1-1/2 hours or until no pink remains and a thermometer reads 160°. Drain.

Steps:

• Pour drippings from the roast poultry into a 2-cup glass container. Skim off the fat.
• Return 1/4 cup of fat to roasting pan.Blend 2 tablespoons of flour into the fat in the pan.
• Cook and stir 1 to 2 minutes. Loosening bits crusty bits in pan.
• Add Worrcestershire sauce, basil, onion, salt and pepper to juices in the glass measuring cup.
• Add enough water to make 2 cups.
• Stir into mixture into roasting pan. Cook and stir until thickened and bubbly
• Stir the remaining 2 tablespoons of flour into the sour cream.
• Gradually blend 1/2 cup of hot mixture into the sour cream. Stir the sour cream mixtujre into the gravy.
• Cook and stir until bubbly about 1 minute more.

Steps:

• Use a food processor on pulse to finely chop the celery, onion,green pepper, and carrots until finey chopped or shredded. Mix all ingredients in a large mixing bowl and divide equally into two separate meat loaves. Add a squirt of ketchup to the top of each in a zig- zaggy design. Cover with foil and bake at 350 degrees for about an hour (depending on oven) or until bubbly and center is no longer pink. During the last 15 minutes of cooking, remove the foil covering and finish baking uncovered.

Steps:

• 1. Preheat oven at 350 degrees. Spray a 9 x 5 x 3 loaf pan with non-sticking spray or can use 6 individual loaf pans.
• 2. Mix all ingredients together well. Pat into loaf pan.
• 3. Bake for 1 hr to 1 1/4 hours or until juices run clear, about 170 degree internal temperature.
• 4. Let the meatloaf cool and rest in pan for about 10 minutes while making Gravy.
• 5. Sour Cream Gravy:
• 6. One package dry brown gravy mix. One cup sour cream. Water according to package directions.
• 7. Prepare gravy according to package instruction adding the sour cream when mix is disolved.
• 8. Remove meatloaf from pan, slice and pour gravy over top with additional gravy on the side.

Steps:

• Preheat oven to 400 degrees.
• Process or crumble the bread and combine with the minced vegetables in a large bowl.
• Mix the meat, eggs and seasonings together in a bowl. Knead until thoroughly combined. Add meat mixture to the crumbs/veggie mixture. Combine, but don't over mix.
• Set a wire rack over an 11 x 17 baking pan. Cut a 5 x 11 piece of parchment paper and place it on the rack.
• Form the meat mixture into and elongated loaf on the parchment paper.
• Mix the next 2 ingredients together and baste the loaf--set aside.
• Heat the oil and sauté the onion rings. When soft and golden in places, add water and cook until most of the water evaporates. Garnish the loaf with the onion rings.
• Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking for another 25 minutes. Cool on rack for 15 minutes before serving.

Steps:

• In medium frying pan over medium heat, saute onion and celery until tender, about 10 minutes, stirring occasionally.
• Into large bowl, tear bread into small pieces.
• Add onion mixture, ground beef, carrot,salt,pepper,egg, and 1/2 of tomato sauce and mix well with a spoon.
• Turn mixture into a meatloaf pan( I use one with an insert that lets any grease drip to the bottom of the pan) and shape into a loaf.
• If not using a meatloaf pan, in a 12" by 8" baking dish, shape mixture into a 8" by 4" loaf.
• In a small bowl, mix the brown sugar, vinegar, mustard, and remaining tomato sauce.
• Spoon mixture evenly over meatloaf in pan.
• Bake at 350 degrees for 1 1/2 hours.
• Serve meatloaf warm or cover and refrigerate to serve cold later.

Steps:

• Rub the meat with the crushed garlic, olive oil, salt & pepper.
• Place the meat in a plastic bag and let it marinate in the mixture for at least 30 minutes.
• Heat olive oil in a large pot (enough to cover the bottom of the pot).
• Add 1 onion cut in half and the pork pieces Brown the meat on all sides.
• Once the meat is browned add enough water to the pot to just cover the meat.
• Lower the heat to medium and let the meat boil until the water almost completely evaporates (not enough for the meat to start burning).
• Add enough water again to cover the meat and add a pinch of the Vegeta soup seasoning (or all purpose seasoning).
• Repeat the process of adding water and letting it evaporate until the meat is tender and falls apart easily.
• When the meat is tender enough allow the water to again almost completely evaporate.
• Remove the meat from the pot and the larger pieces of the remaining onion. Discard the onion.
• Scrape the meat pieces and drippings inside pot so that they are all in the water that remains.
• Add about a cup of water to the pot (this is the amount of gravy that you want to end up with), stir, and allow to come to a boil.
• In a separate bowl, combine approximately 1/2 cup of water with the sour cream and flour.
• Wisk/mix until the mixture is smooth and without lumps.
• Slowly add this mixture to the pot and let it come to a boil.
• Reduce the heat and simmer for a few minutes.
• If the consistency of the gravy is too thin add a little more of flour/water/sour cream mixture. If it is too thick add more water.
• Add the bay leaf.
• Bring the mixture to a boil.
• Remove the pot from heat.
• Return the cooked meat to the gravy.
• Let it stand for about 15 minutes in the gravy before serving.