Brown Gravy Meatloaf
1 ½ tsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 large eggs
2 lbs. ground beef
1 lbs. pork sausage
2/3 cup breadcrumbs
1 tbsp. Worcestershire sauce
¾ tsp. kosher salt
¾ tsp. dried thyme
¼ tsp. black pepper
8 tbsp. butter
½ cup all-purpose flour
4 cups beef stock
2 tsp. Better Than Bouillon Beef base
1 tsp. Kitchen Bouquet
Preheat oven to 350-degrees F. Line a sheet pan with aluminum foil and spray with cooking spray, set aside.
In a large skillet, drizzle the olive oil into the pan and heat over medium heat. Add the onion and cook, stirring occasionally, for 4-5 minutes or until softened. Add the garlic and stir. Cook for 1 minute. Remove from heat and allow to cool.
Beat the eggs in a large bowl. Add the ground beef, pork, breadcrumbs, Worcestershire sauce, salt, thyme, and pepper. Add the soften onions and garlic. Mix gently to combine. Don’t over mix! Transfer the meat onto the prepared baking sheet and form into a loaf. Place in the oven and bake for 45-55 minutes until cooked through. Internal temperature of the meat should be 160-degrees F.
When there is about 15 minutes left on the meatloaf cooking time, melt the butter in a medium pan over medium heat. When melted, whisk in flour a little at a time. Cook for 2 minutes, stirring occasionally. Add the broth a little at a time, whisking it into the flour mixture until smooth and combined. Add the bouillon and Kitchen Bouquet. Whisk until the gravy comes to a boil and thickens. Remove from heat and allow to rest for 5 minutes. Slice the meatloaf, drizzle with gravy and serve.
