Meatloaf and Brown Gravy
This delightful Meatloaf with Brown Gravy is a beloved dish in many households, crafted to be a healthier option by combining beef and ground turkey along with oats. Crowned with a rich and savory brown gravy, this dish embodies the essence of comfort food at its best!
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion
- 1 tablespoon chopped parsley
- 1 tablespoon chopped fresh thyme leaves
- 3 large eggs
- 1/2 cup fat free milk
- 4 teaspoons kosher salt
- 1 3/4 cups raw quick oats
- 1/4 cup all purpose or gluten-free flour
- 3 cups salted beef broth or stock
- 1 thyme sprig
- fresh black pepper
- 1 1/2 pounds 93% lean ground turkey
- 2 medium celery stalks
- 1 1/2 pounds 90% lean ground beef
Instructions
- 1
Begin by setting your oven temperature to 350°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- 2
In a sizable skillet, warm the olive oil over medium heat. Introduce the chopped onion and celery, cooking while stirring occasionally until they become tender, which should take about 7 minutes.
- 3
Once softened, remove the skillet from the heat and allow the mixture to cool for a short time.
- 4
In a large mixing bowl, combine the ground beef, turkey, chopped parsley, thyme, eggs, milk, salt, and pepper.
- 5
Incorporate the cooled onion and celery mixture along with the oats, using your clean hands to blend everything together thoroughly.
- 6
Shape the mixture into one long loaf or divide it into two smaller rectangular loaves. Place them in the oven and bake for 50 minutes, or until a meat thermometer inserted into the center reads 160°F.
- 7
Take the meatloaf out of the oven and allow it to rest for 10 minutes before slicing.
- 8
As the meatloaf is resting, prepare the gravy. In a small saucepan, whisk together the cold beef broth, thyme, and flour over medium heat. Bring the mixture to a boil, then reduce to a simmer, stirring occasionally for about 5 minutes until it thickens.
- 9
If there are any pan drippings from the meatloaf, pour them into the gravy and continue whisking for an additional minute. Taste the gravy and adjust the seasoning with salt and pepper as needed, then remove the thyme sprigs.
- 10
Cut the meatloaf into 24 slices if you opted for one large loaf, or 12 slices each if you made two smaller ones. Serve the slices warm, generously topped with gravy. Optionally, garnish with fresh parsley for a pop of color.