Meat Loaf with Creamy Onion Gravy

My dad is a sucker for meatloaf.  It is usually my go-to meal for him if he’s coming over…or if he did something really awesome for me like help me with a fix-it project around the house that is beyond the hubs and I’s skill set (which is often).  I normally go the traditional tomato/bbq base meatloaf, but I had just happened to get in the mail the new Food and Wine and they had this recipe in it.  Figured it was as good as time as any to try out a new approach – with just a couple very minor changes as we halved the recipe and went without cheese in our loaf. We also served ours with mashed potatoes and  sauteed Swiss chard.

I'd like to reference a Will Ferrell quote from Wedding Crashers here, but it's a bit inappropriate as it utilizes the F bomb.

• 1 tablespoon canola oil
• 1/2 large onion, finely chopped
• 1 large carrot, finely chopped
• 1 celery rib, finely chopped
• 1 garlic cloves, minced
• 3/ 4 cup panko bread crumbs
• 2 large eggs
• 1 tablespoon Dijon mustard
• 1 tablespoon ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Tabasco
• Kosher salt and freshly ground black pepper
• 1 pound ground beef chuck
• 1 pound ground pork

Preheat the oven to 400°. In a medium skillet, heat the oil. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Scrape the mixture into a very large bowl and let cool. Add the panko, eggs, mustard, ketchup, Worcestershire sauce, Tabasco, 1 1/2 tablespoons of salt and 1 teaspoon of pepper and stir to form a paste. Using your hands, work in the ground meats.

Line a large roasting pan with parchment paper or put in a deep Pyrex dish. Firmly pat the meat mixture into a loaf, about 10 inches long. Cook in oven until lightly browned and an instant-read thermometer inserted in the center of the loaves registers 150°, about 35 minutes. Let the meat loaves rest for 15 minutes, then cut into thick slices and serve with the Creamy Onion Gravy.

Creamy Onion Gravy

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 large white onions, thinly sliced (about 6 cups)
• 2 tablespoons all-purpose flour
• 3 cups chicken stock or low-sodium broth
• 1/2 cup heavy cream
• Salt and freshly ground black pepper

In a large saucepan, melt the butter in the olive oil.  Add the onions and stir to coat.  Cook over medium heat until the onions are soft, about  10-12 minutes.  Stir in the flour and cook for about 2 minutes.  Add the chicken stock and cook, whisking frequently, until the gravy is thick, about 5 minutes.  Stir in the heavy cream and simmer gravy for about 5 more minutes.

Transfer the onion gravy to a blender and puree until smooth.  Season with salt and pepper and place back to pot on stove and let simmer about 5 more minutes.