Saturday, June 1, 2013

Craving Crusher Mini-Meatloafs in a Luscious French Onion Gravy

I've been craving, oh yes CRAVING, a homey, rich, onion and beef gravy laden meal since we got back from vacation. I just didn't have the taste buds (or the energy) to make it. Bronchitis has a away of making everything taste one of two ways; bland and extra bland. But as the week progressed and the meds started working, food became flavorful again, my taste buds were finally coming back to life. And I knew exactly what I wanted. My taste buds were dancing, singing even, as I put my much craved meal together. Was it good? Hell no! It was fantastic and hit the ravenous craving that had been making itself known since we got back.

Serves 2-4

For the Mini-Meatloaf:
1 1/2 pounds ground beef
1 medium onion finely grated
1 tablespoon onion powder
1 tablespoon garlic powder
3 tablespoons Worcestershire sauce
1 tablespoon cider apple vinegar
1 egg beaten
3/4 teaspoon salt & pepper

Mix all the ingredients for the mini-meatloaf into a bowl using your fingers to avoid compacting the meat which will toughen it. Split the meat into 4 quarters and form small individual mini-meatloafs. Place in fridge for 30 minutes to cool and firm.

For the French onion gravy:
1 tablespoon olive oil + 1 teaspoon
1 tablespoon butter
4 large onions thinly sliced
1 teaspoon salt
2 1/2 cups beef stock
2 teaspoons cornstarch

Heat a deep stainless steel skillet over medium heat and add 1 teaspoon of oil.
Carefully place each meatloaf patty in the pan. Allow to brown and turn over to brown on reverse side.  Remove from pan and set aside. To the same pan add the oil and butter and onion.  This part will require patience. Allow to cook, stirring often, for 20 minutes over medium low heat. Sprinkle with salt, cook an additional 10 minutes. Onions should be golden and caramelized but not burned.

Add stock and carefully place the mini-meatloafs into the pan. Bring to a low boil, reduce heat, cover and simmer 10 minutes. Turn over the mini-meatloafs and remove 1/3 cup of liquid, set aside and allow liquid to cool. Cover and simmer the mini-meatloafs an additional 10 minutes. Remove mini-meatloafs and set aside. Mix the cornstarch into the cooled liquid, add to sauce in pan, bring to a boil and cook until sauce is thickened and glossy. Add mini-meatloafs back into the sauce, and spoon over top.

Serve over buttery mashed potatoes along with a crispy romaine salad and bread to sop up that divine gravy. ENJOY!

No comments:

Post a Comment