Southern Glazed Meatloaf With Rosemary Gravy |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
From Recipe Goldmine, this is my scaled down, simplified version of Dick Clark's meatloaf. It is the only meatloaf recipe I use now. My boyfriend and I can't decide if it is the Rosemary gravy or the Southern Glaze that makes this meatloaf so special! It's delicious! Tastes even better on sandwiches the next day! Ingredients:
1 1/4 lbs ground chuck |
1 cup diced onion |
3/4 cup diced celery |
1 tablespoon minced garlic |
1 tablespoon worcestershire sauce |
1/2 cup italian seasoned breadcrumbs |
3/4 cup milk |
2 eggs |
3 slices bacon |
2 tablespoons brown sugar |
3/4 cup ketchup |
1 teaspoon prepared mustard |
1 tablespoon white vinegar |
1 (10 ounce) can beef gravy |
1 teaspoon minced garlic |
2 teaspoons dried rosemary |
Directions:
1. Oven 400 Combine meatloaf ingredients in a large mixing bowl.
2. Shape meatloaf mixture into a loaf.
3. Place in a baking dish which has been sprayed with non-stick spray.
4. Drape the bacon slices over the meatloaf length-wise.
5. Bake for 30 minutes.
6. Reduce oven temperature to 350.
7. Bake for an additional 40 minutes.
8. *I use a meat thermometer. The meat should reach at least 160 degrees.*
9. Combine Southern Glaze ingredients.
10. Remove the meatloaf from the oven.
11. Using a pastry or a bbq brush, brush the glaze over and around the sides of the meatloaf.
12. Return meatloaf to the oven for an additional 5 minutes.
13. In a small sauce pan, combine Rosemary Gravy ingredients.
14. Heat on medium heat until hot.
|
|