Tuesday, January 10, 2023

Meatloaf with Gravy the " Emily Bites' Way"

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.


1 ½ teaspoons olive oil

  • 1 medium onionchopped
  • 2 garlic clovesminced
  • 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 

  • 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.
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.

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