A great recipe for meatloaf patties, with the most delicious gravy imaginable!
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- 1 pound ground sirloin or ground beef
- 1 slice bread, white or wheat slathered with soft butter, torn into cubes
- 1/8 cup milk just a splash (I don't measure!)
- 1 egg
- 2 teaspoons grill seasoning blend
- 1/2 teaspoon ground allspice
- 1 rounded tablespoon tomato paste I often substitute ketchup
- 1 medium onion finely diced, reserve 1/4 for gravy
- 2 tablespoons butter or oil I use some of both and rarely measure!
- 1/4 chopped onion reserved from making patties
- 2 tablespoons all purpose flour
- 1 cup beef stock see notes
- 1 tablespoon ketchup
- 1 tablespoon A-1 Steak Sauce
- 1 teaspoon spicy brown mustard
Ingredients
Gravy
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- Place ground beef in a large mixing bowl and create a well in the center of the meat. Fill the well with the torn, buttered bread cubes and dampen them with a splash of milk.
- Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl.
- Combine the meat, bread and grill seasoning (or salt and pepper) and form mixture into 4 large oval patties 3/4-inch thick. (See Notes; I usually make 6-7 small patties, and not 4 large ones).
- Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan.
- Remove meat loaf patties to a platter and return pan to heat.
- Reduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble.
- If gravy is too thick, thin with additional stock. Stir in gravy ingredients (ketchup, mustard and steak sauce), and remove gravy from heat.
- Serve with potatoes and enjoy!
Stacy's Notes: This is adapted from a very old Rachael Ray recipe. The original recipe included making smashed potatoes on the side, which I sometimes do (she added butter, sour cream and milk to red potatoes), but most of the time, I just do regular mashed potatoes. Also, the original recipe called for using 1 1/3 pounds of ground sirloin, and she only got 4 large patties! I use 1 pound of ground beef or sirloin, and I get 6-7 small patties out of the one pound. 🙂
For the stock, I usually make 1 cup of broth using water and one teaspoon of Better than Bouillon beef paste. You can use powdered bouillon or a can of beef stock.
Be sure to make the gravy, it's definitely the best part!!!