Herbed Meatloaf & Sauvignon Gravy

A couple of weeks ago, Alex and I had the pleasure heading back to our beloved city of Philadelphia. The thing that I miss the most about this wonderful city is reliable restauranteurs like Stephen Starr and Jose Garces. Starr's thematic restaurants are some of my absolute favorites, Jones in particular. This restaurant's menu is filled with classic American comfort food, like deviled eggs and meatloaf. For me it's reminiscent of Sunday dinners at home with my family. 

I decided to take this idea and put my own spin on it. We invited Alex's family over and had a meal of Dijon Deviled Eggs, Herbed Meatloaf & Gravy, Mashed Potatoes, and Sauteed String Beans. The meatloaf is great because it isn't dense at all, it's full of fresh herbs like thyme and parsley, and caramelized onions. It's absolutely delicious.

Herbed Meatloaf
Yield: 4 Servings

1 tbsp butter
1/2 large yellow onion, diced
1 lb ground beef
1 tbsp parsley, minced
6 sprigs thyme
1/2 cup panko 
1/2 cup milk
1 egg
kosher salt
ground black pepper

Preheat your oven to 350 degrees. In a small pan over medium heat, add the tablespoon of butter. Once it's melted, add the diced onion, as well as a dash of salt and pepper. Allow the onion to cook for 8 minutes, or until it's soft and caramelized.

In a large mixing bowl, add the caramelized onion, ground beef, minced parsley, leaves from the thyme sprigs, panko, milk, egg, and a sprinkle each of salt and pepper. Mix everything together with your hands until it's well combined. 

Form the loaf on a sheet pan, similar to the way that I did in the photo below. Place the pan into the oven for 40-45 minutes, or until its internal temperature reaches 165 degrees. Remove it from the oven, and allow it to cool for 10 minutes before serving.

Sauvignon Gravy

1 tbsp butter
2 tbsp pan drippings
1 clove garlic, minced
1tbsp flour
1/2 cup white wine (Sauvignon Blanc)
1/2 cup milk
3 sprigs thyme
1/2 tsp dijon
1/2 tsp parsley, minced
kosher salt
ground black pepper

Once the meatloaf is done cooking, get two tablespoons of the pan drippings and place them into a medium saute pan over medium heat. Also add a tablespoon of butter to this, along with the minced garlic. Allow it to cook for a minute, then add in the tablespoon of flour and whisk it vigorously for 1 minute. Then while whisking, add in the white wine. Allow it to cook for 4 minutes. Then whisk in the milk, allow it to cook down for an additional 5 minutes. Finally, add in the thyme, dijon, parsley, as well as a bit of salt and pepper.


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