Meatloaf With Creamy Onion Gravy

I have been scarfing up this recipe for years courtesy of Chef Andrew Curren of 24 Diner in Austin, Texas! It's time to share :)

The emphasis is not only on delicious, but also on ‘practical’ when describing Chef Curren’s Meatloaf with Creamy Onion gravy.


Canola Oil Onion Carrots Celery Garlic Breadcrumbs Eggs Ground Beef Ground Pork

Preheat oven to 400°F and adjust rack to the lower third of your oven. Spray 2 meatloaf pans with cooking spray on bottoms and sides and place atop a foil-lined rimmed baking sheet.

In a medium skillet, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook until softened, stirring occasionally, about 10 minutes.

Scrape the mixture into a very large mixing bowl and allow to mostly cool. To the cooled trilogy, add the panko, eggs, Dijon, ketchup, Tabasco, 1 1/2 tablespoons of salt and 1 teaspoon of pepper.

Pack the mixture evenly between the 2 loaf pans or firmly pat the meat mixture into 2 loaves, about 10-inches long each, and 3-inches apart and roast in the lower third of the oven for about 1 hour.

The tops of the loaves will be lightly browned, and an instant-read thermometer inserted in the center of the loaves will register 150°F when done. Rest the loaves tented under foil for 15 minutes.

Now for the creamy onion gravy! In a large saucepan, melt the butter together with the olive oil and add the sliced white onions.


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