Thursday, January 31, 2013

Easy Meatloaf Dinner

Meatloaf Dinner 
All that's left to be made is the gravy!

Remove meatloaf from oven and allow to rest
for at least 15 minutes before slicing so that
any residual juices are absorbed
October 14, 2011
Kole, our grandson who is 5 years old, spent the evening with us yesterday. 
When we got to our home, he asked, "What are we having for dinner?" 
I said "Meatloaf, rice and gravy with green beans and carrots". 
"But I don't like meatloaf!" to which I replied "Which little boy do you know wh
o doesn't like hamburger?" 
You should have seen how clean his rice bowl was when he was all done  
He had so much fun with the green beans. He took each one apart and ate the little pods and counted all the depressions left by the pods before eating the rest. 
He's totally charming!

Serves:             6
Prep Time:       30 minutes
Baking Time:    1 hour
Cooking Time:  15 minutes (for vegetables & gravy)


For meatloaf:
1 lb. meatloaf mix (1:1 ground beef, pork and veal) 
½ 6 oz. pkg. Kraft Stove Top Chicken Stuffing Mix 
3 stalks celery, chopped
1 large or 8-10 baby carrots, grated
1 medium onion, grated
¼ cup Heinz tomato ketchup
2 eggs, beaten
Salt and pepper to taste

For side of vegetables per person:
1 handful green beans, ends removed
8-10 baby carrots
4-6 florets cauliflower or broccoli
Butter and salt to taste

For beef gravy:
1 8 oz. bottle Heinz Beef Gravy 
1 cup hot water

  1. Preheat oven to 375°F.
  2. Bring meatloaf mix to room temperature.
  3. Grind stuffing mix in food processor; place in a deep bowl.
  4. Grate celery, carrots and onion (mirepoix) in food processor.
  5. Combine stuffing mix, mirepoix, ketchup, beaten eggs, salt and pepper until thoroughly combined.
  6. Add this to the meatloaf mixture and using hands mix until all ingredients are thoroughly combined.
  7. Place in a glass loaf pan, pat down to fill all nooks and crannies, cover with foil and bake at 375°F for ½ hour.
  8. Remove foil and bake another ½ hour or until internal temperature reaches at least 160°F.
  9. Allow to cool for 15 minutes, slice and serve over hot cooked rice or mashed potatoes topped with gravy.
Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. 
The amount of vegetables listed in the ingredients should be multiplied by the number of guests being served. 

Blanched Vegetables:
  1. In a big pan, bring a generous quantity of water to a boil.
  2. Blanch each vegetable, removing vegetables as soon as water returns to a boil. 
  3. Toss each vegetable with a little butter and salt to taste. 
Beef Gravy:
  1. Reserve 1 cup hot water in which vegetables have been blanched.
  2. Into a saucepan, empty the bottle of Heinz Beef Gravy, stir in as much hot water as needed to achieve the desired consistency of gravy and bring to a boil.
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