Wed, Mar-26-03, 20:54
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New Member
Posts: 4
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Plan: Atkins
Stats: 239/239/139
BF:
Progress: 0%
Location: Springfield, Missouri
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If You Like Meatloaf...
You'll love these!
Meatloaf Patties and Pan Gravy
Cook's Notes: Buy tomato paste in the tube, rather than a can; it makes storage of leftover product easier. Tomato paste in the tube is often kept with Italian specialty foods, rather than with the canned tomato products.
1 1/3 pounds ground beef
pork rinds (ground enough to equal to 1 slice white bread)
1/8 cup (a splash) cream
1 egg
2 teaspoons grill seasoning blend, or coarse salt and black pepper combined
(I used "natures seasons" salt mix and only 1 teaspoon. I've used Lowrys Season Salt too.)
1/2 teaspoon ground allspice
1 rounded tablespoon tomato paste
1/2 medium onion, finely chopped, reserve 1/4 amount
3-Condiment Pan Gravy:
2 tablespoons butter
1/4 medium onion, finely chopped, reserved from meatloaf mixture
A legal thickening agent
1 to 1 1/2 cups beef stock
1 tablespoon ketchup (I used 1 Tbs tomato paste and 1/2 packet of Splenda in its place)
1 rounded teaspoon spicy brown mustard
1 tablespoon steak sauce
Beat egg and cream in a large bowl add tomato paste and seasonings stir well. Add ground pork rinds and allow to sit for 5 minutes. Add Beef and onions and blend well.
Form mixture into 4 large oval patties 3/4-inch thick or so. Pan fry meatloaf patties in a nonstick skillet over medium high heat for about 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan.
Watch closely and maybe turn down the heat and cook a bit slower as the patties wanted to burn easy and that will ruin it for the gravy you are about to make.
Remove meat loaf patties to a platter and return pan to heat. Reduce heat to medium and (add butter not needed if you use a higher fat ground beef) and onion to your skillet. Cook the onion 2 minutes. Whisk in 1 cup beef stock and at this point add a "legal" thickener bring broth to a bubble If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat.
Slice meatloaf patties and drizzle with gravy.
A note about the gravy:
This meatloaf was really good and the gravy was outstanding. I added a cup of sliced mushrooms and thickened it by reducing it a bit as the mushrooms soaked up much of the broth.
This is outstanding with "Mock Mashed Potatoes" and a side of green beans.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Medium
The original recipe is from 30 minute meals by Rachael Ray on Food TV
Enjoy!
Last edited by GSD_Girl : Wed, Mar-26-03 at 20:57.
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