Meatloaf Patties with Gravy
Servings
4-6
Servings
4-6
Ingredients
Gravy
Instructions
  1. 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.
  2. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl.
  3. 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).
  4. 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.
  5. Remove meat loaf patties to a platter and return pan to heat.
  6. 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.
  7. If gravy is too thick, thin with additional stock. Stir in gravy ingredients (ketchup, mustard and steak sauce), and remove gravy from heat.
  8. Serve with potatoes and enjoy!
Recipe Notes

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!!!