Meatloaf with gravy is prime comfort food, but can be laden with unwanted fat and calories. I have a few tried and true recipes, but I'm always on the lookout for something new and delicious. A Google search turned up a few new possibilities from which I chose this one from the blog Emily Bites. The ingredients were pantry staples and at 7 WW points for serving, I took the plunge.
Ingredients
1 ½ teaspoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 large eggs
- 1 lb 95% lean ground beef
- 1 lb 99% lean ground turkey breast
- 2/3 cup plain breadcrumbs
- 1 tablespoon Worcestershire sauce
- ¾ teaspoon salt
- ¾ teaspoon dried thyme
- ¼ teaspoon black pepper
- 4 tablespoons light butter
- ¼ cup all-purpose flour
- 2 cups reduced sodium beef broth
- 1 teaspoon Better Than Bouillon Beef base
- ½ teaspoon Gravy Master seasoning & browning sauce
INSTRUCTIONS
- Preheat the oven to 350 degrees and line a sheet pan with aluminum foil. Lightly mist the aluminum foil with cooking spray and set aside.
- Drizzle the olive oil into a medium skillet and bring over medium heat. Add the onion and cook, stirring occasionally, for 3-5 minutes until softened. Add the garlic and stir. Cook for another 30-60 seconds until fragrant. Remove from heat and allow to cool.
- Beat the eggs in a large mixing bowl. Add the ground beef, ground turkey, breadcrumbs, Worcestershire sauce, salt, thyme, and pepper. Add the softened onions and garlic. Using clean hands (or a fork), mush together until combined. Transfer the meat mixture onto the prepared baking sheet and form into a (roughly 9” x 5”) loaf (see photo). Place in the oven and bake for 45-55 minutes until cooked through (should have an internal temperature of 160 degrees).
- When there is about 15 minutes left on the meatloaf, melt the butter in a medium saucepan over medium heat. When the butter is melted, whisk in the flour a little at a time. Cook for 2 minutes, stirring occasionally. Add the broth a little bit at a time, whisking it into the flour mixture until smooth and well combined. Add the bouillon and Gravy Master. Whisk regularly until the gravy comes to a boil and thickens. Remove from heat and allow to sit for at least 5 minutes to thicken.
- Slice the meatloaf into 12 slices. Each serving is 2 slices of meatloaf with 1/3 cup of gravy.
TASTE NOTES
This was one of the best meatloaves I've tasted, healthy or not. Though not a gravy aficionado, I wouldn't dream of skipping it in the future. It was that good. The portion size was very satisfying. The taste and texture were perfect: moist and well seasoned. I can't wait to make sandwiches with some of the leftovers.
