Meatloaf with Creamy Onion Gravy


Meatloaf Ingredients

  • 1 tablespoon canola oil
  • 1 large onion, finely chopped
  • 2 large carrots, finely chopped
  • 1 celery rib, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups panko bread crumbs
  • 4 large eggs
  • 2 tablespoons Dijon mustard 
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Tabasco
  • Kosher salt and freshly ground black pepper
  • 3 pounds ground beef chuck
  • 1 pound ground pork
  • 1/2 pound Monterey Jack cheese, cut into 1/2-inch cubes

Meatloaf Preparation

Step 1 - Preheat the oven to 400°. In a medium skillet, heat the oil. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Scrape the mixture into a very large bowl and let cool. Add the panko, eggs, mustard, ketchup, Worcestershire sauce, Tabasco, 1 1/2 tablespoons of salt and 1 teaspoon of pepper and stir to form a paste. Using your hands, work in the ground meats and cheese until combined.

Step 2 - Line a large roasting pan with parchment paper. Firmly pat the meat mixture into 2 loaves, about 10 inches long. Arrange the loaves 3 inches apart on the parchment and roast in the lower third of the oven for about 1 hour, until lightly browned and an instant-read thermometer inserted in the center of the loaves registers 150°. Let the meat loaves rest for 15 minutes, then cut into thick slices and serve with the Creamy Onion Gravy.

Onion Gravy Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 large white onions, thinly sliced (about 6 cups)
  • 1 quart chicken stock or low-sodium broth
  • 1 cup heavy cream
  • Salt and freshly ground black pepper

Onion Gravy Preparation

Step 1 - In a large saucepan, melt the butter in the olive oil. Add the sliced white onions and stir to coat. Cover and cook over moderate heat until the onions are very soft but not browned, 10 to 12 minutes. Stir in the flour and cook for about 2 minutes. Add the chicken stock and cook, whisking frequently, until the gravy is thickened, 7 to 8 minutes. Stir in the heavy cream and simmer the onion gravy over moderate heat for about 5 minutes.

Step 2 - Transfer the onion gravy to a blender and puree until smooth. Season with salt and black pepper. Return the onion gravy to the saucepan and simmer until it is reduced to 5 cups, about 5 minutes.


M. Chapoutier Luberon La Ciboise Rouge

Intense, brilliant and limpid garnet red color with purple tints. Complex and delicate with spicy notes (nutmeg and peppered) and black fruit aromas. The attack is frank with a tight tannic structure. The wine is well-balanced on the palate with black fruit aromas (blueberry, blackberry and blackcurrant). This is an elegant and refined wine with great persistency.


90 Points – James Suckling. Wild red and purple berry fruits. A gently grainy, lithe and juicy palate. Springy tannins.