Author Notes
This recipe fits the bill for comfort food for sure. I serve it with cauliflower mashed potatoes and my own soybean succotash instead of the traditional peas and mashed. The gravy makes the dish. Enjoy! —jccraia
Ingredients
- Ingredients
-
2 tablespoons
butter
-
3 cups
diced onions, carrots, celery
-
1 pound
ground beef, 85% lean
-
1 pound
ground veal
-
1/2 cup
roasted tomato salsa
-
1/2 cup
milk
-
1
egg, beaten
-
3/4 cup
panko breadcrumbs
-
1 teaspoon
dried thyme
-
1 teaspoon
fresh ground black pepper
-
2 1/2 teaspoons
salt
-
Pinch
cayenne
-
1 teaspoon
worcestershire sauce
- For the Gravy
-
1/2
the cooked veggies
-
1 tablespoon
flour
-
3 cups
beef broth or stock
-
salt and fresh ground pepper to taste
-
1 teaspoon
worcestershire sauce
Directions
-
Cook veggies with a pinch of salt and 1 tablespoon butter in a covered pan for about 10 minutes or until just softened
-
Divide veggie mixture in half
-
Put 1/2 the veggies in a mixing bowl along with a 1/4 cup of the salsa, milk, worcestershire, and the egg.
-
Stir and add in the pepper, cayenne, and salt
-
Add beef and veal to bowl and mix until it just comes together
-
Add thyme and breadcrumbs, avoid over mixing
-
Put some oil on a foil lined baking sheet
-
Form a loaf about 6" across and 3" to 4" high on the foil lined sheet. Spread remaining salsa over the top
-
Put loaf into a 325 degrees F oven for one-hour and ten minutes
-
While loaf is cooking prepare the gravy
-
Add butter and flour to the other 1/2 of the veggies and saute over medium heat for 5 minutes
-
Add a cup of the broth, turn up the heat, and loosen up any browned bits, etc
-
Once deglazed, add the rest of the broth and season with salt and pepper
-
Return to boil then turn to low and simmer for about 30 minutes, or until thickened to desired consistency
-
Remove loaf from oven. It should be at 155 degrees. Slice and serve with gravy and sides
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