This meatloaf and brown gravy are a family favourite. It’s a mix of half beef and ground turkey, plus nutritious oats and a delicious brown sauce – comfort food at its best!
Meatloaf and brown gravy
This meatloaf and brown sauce are the best meatloaf recipe ever! If I’m craving comfort food, this meatloaf is just the thing. I have tons of turkey meatloaf recipes, but I wanted it to taste more like a classic beef meatloaf for this recipe. I used a mix of lean ground beef and turkey with oatmeal instead of breadcrumbs to keep it light. Many traditional meatloaf recipes contain a blend of beef, veal, and pork. Therefore, using a mix of lean beef and turkey makes sense. It turned out great and still had the bold taste that I wanted.
How do you make meatloaf moist?
The eggs, milk, sautéed onions, and celery make this meatloaf moist. Another tip to avoid drying out the meat is not to over-mix it. You also don’t want to overcook the meatloaf. Use a thermometer to check the temperature of the meatloaf. When it reads 160 degrees, the meatloaf is ready. Let it sit for ten minutes before slicing.
What to serve with meatloaf and brown sauce
This meatloaf and brown sauce go well with macaroni and cheese, sweet potato puree with garlic, rice pilaf or mashed potatoes. For a vegetable side, serve up a salad, sautéed spinach, or roasted broccoli.
Tasty Meatloaf And Brown GravyPrint Recipe
- 1 tablespoon of extra virgin olive oil
- 1 big yellow onion, finely chopped
- 2 medium-sized celery sticks, finely chopped
- 1 1/2 pounds of 90% lean ground beef
- 1 1/2 pounds of 93% lean turkey
- 1 tablespoon of chopped parsley, plus more to garnish
- 1 tablespoon of chopped fresh thyme leaves
- 3 big eggs, easily beaten
- 1/2 cup of non-fat milk
- 4 teaspoons of kosher salt
- 1 3/4 cups of raw quick oats
- BEEF SAUCE
- 1/4 cup of all-purpose or gluten-free flour
- 3 cups of salted beef broth
- 1 sprig of thyme
- fresh black pepper to taste
- Preheat the oven to 350F degrees. Place a piece of parchment paper or foil on a sheet pan.
- Heat the olive oil in a large pan over medium heat. Add the onion and celery and cook, occasionally stirring, for about 7 minutes until the vegetables are tender. Set aside to cool.
- In a large bowl, combine the beef, turkey, parsley, thyme, eggs, milk, salt and pepper.
- Add the onion mixture and oats and mix with clean hands until well mixed.
- Shape into one long or two smaller rectangular loaves. Bake for 50 minutes or until a thermometer inserted in the centre reads 160 degrees.
- Take out of the oven and let rest for 10 minutes.
- In the meantime, when the meatloaf is almost done, mix the beef stock, thyme, and flour in a small saucepan, whisking over medium heat until it starts to boil. Simmer over medium to low heat until thick, occasionally stirring, about 5 minutes.
- Pour all the drops from the meatloaf on the sheet pan into the sauce and whisk for another minute.
- Add salt and pepper to taste and remove the thyme.
- Cut the bread into 24 slices and serve hot with the sauce. Garnish with parsley if you like.