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Friday, September 27

Meatloaf with creamy onion gravy

Canola oil
1 tablespoon
Onion, large, finely chopped
Carrots, large, finely chopped
Bell pepper, seeded, finely chopped
Garlic, minced
5 cloves
Panko bread crumbs
1 ½ cups
Eggs, lightly beaten
Dijon mustard
2 tablespoons
2 tablespoons
Worcestershire sauce
2 tablespoons
1 teaspoon
Salt, kosher

Pepper, freshly ground

Bison, ground
2 pounds
Beef chuck, grass fed, ground
1 pound
Sausage, spicy Italian
1 pound
Cheddar, white, cut into ½-inch cubes
½ pound
Butter, unsalted
2 tablespoons
Olive oil, extra virgin
2 tablespoons
Onions, large, thinly sliced
1/3 cup
Chicken stock
1 quart
Cream, heavy
1 cup
Salt, kosher

Pepper, freshly ground

  1. Preheat the oven to 400°F, and place a rack in the lower third of the oven.
  2. In a medium skillet, heat the oil.
  3. Add the onions, carrots, bell pepper, and garlic, and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
  4. Scrape the mixture into a very large bowl, and let cool.
  5. Add the panko, eggs, mustard, ketchup, Worcestershire sauce, Tabasco, salt, and pepper, and stir to form a paste.
  6. Using your hands, work in the ground meats and cheese until combined.
  7. Line a large roasting pan a silicon baking sheet.
  8. Firmly pat the meat mixture into two loaves, about 10 inches long.
  9. Arrange the loves 3 inches apart, and roast for about 45 minutes, until a thermometer registers 150°F.
  10. Let the loaves rest for 15 minutes, and then cut into thick slices and serve with the gravy.
  1. In a large saucepan, melt the butter in the oil.
  2. Add the onions, and stir to coat.
  3. Cover, and cook over moderate heat until the onions are very soft but not browned, about 10 to 12 minutes.
  4. Stir in the flour, and cook for 2 minutes.
  5. Add the stock, and cook, whisking frequently, until the gravy thickens, about 8 minutes.
  6. Stir in the cream, and simmer for about 5 minutes.
  7. Transfer to a blender, and pureé.
  8. Return to the pan, season with salt and pepper, and simmer until reduced, about 5 minutes.

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