Meatloaf with gravy
6 servings
75 minutes
Meatloaf is a cozy and hearty dish of European cuisine that gained popularity due to its tender texture and rich flavor. It combines the juiciness of ground beef with the spiciness of seasonings and the freshness of herbs. The history of this dish traces back to ancient traditions of making meat casseroles, where homemakers aimed to create a nutritious yet simple dinner. The glaze made from ketchup, mustard, and Worcestershire sauce gives the meatloaf an appetizing crust and additional depth of flavor. Serving it with mashed potatoes and savory gravy makes this dish an ideal choice for family lunch or festive dinner, creating an atmosphere of comfort and home warmth.
1
Preheat the oven to 180 degrees.
2
Chop the onion into cubes and finely chop the herbs (fresh parsley, dill). Mince half of a fresh green chili pepper (can be replaced with green bell pepper), removing the seeds and veins first. Lightly beat an egg in a deep bowl with a fork. Mash a couple of pieces of bread and soak them in milk in a bowl.
- Red onion: 1 head
- Green: 1 bunch
- Chili pepper: 0.5 piece
- Chicken egg: 1 piece
- White bread: 2 pieces
- Milk: 100 ml
3
In a bowl with bread, add beaten egg, chopped greens, minced chili pepper, spices (paprika, salt, pepper), crushed tomatoes, and mix everything. Then add fresh ground beef and squeeze in a couple of garlic cloves. Now knead everything well.
- Chicken egg: 1 piece
- Green: 1 bunch
- Chili pepper: 0.5 piece
- Paprika: 1 teaspoon
- Salt: 1.3 teaspoon
- Chopped tomatoes in their own juice: 1 glass
- Ground beef: 700 g
- Garlic: 2 cloves
4
Grease a rectangular bread pan with vegetable oil. Fill the pan. Cover the pan with foil and place it in the oven for 45 minutes.
5
At this time, prepare the glazing sauce: mix ketchup, ground cumin, Worcestershire sauce, and sweet mustard with honey.
- Ketchup: 0.5 glass
- Worcestershire sauce: 1 teaspoon
- Mustard with honey: 1 teaspoon
- Ground cumin (zira): pinch
6
Take out the meat loaf, remove the foil. Pour the juice (broth) into a bowl. Brush the top of the loaf with the prepared sauce. Return the 'loaf' to the oven and brown for 10 minutes.
7
While the meatloaf is baking, let's prepare the sauce: fry the flour in a pan until it turns a flesh color. It's important to brown the flour but not burn it. The color of the sauce (which is tenderly called 'podliv' in Siberia) depends on the color of the fried flour. Gradually add meat juice (broth) and water (1-1.5 cups). Season with salt and freshly ground pepper. Thicken the sauce by letting it simmer a bit. If you like wine, you can substitute white wine for water and cook over medium heat to let the alcohol evaporate.
- Wheat flour: 3 tablespoons
- Salt: 1.3 teaspoon
- Ground allspice: 1 teaspoon
8
Take the bread out of the oven, let it sit for 5-7 minutes, then cut it into portion pieces before serving. Traditionally, meatloaf is served with mashed potatoes and gravy.