What kind of gravy do you make with meatloaf and mashed potatoes?

Question

If you have a recipe you can pass this way within the hour I'd be very greatful!

Answer 1

Try mushroom gravy
Sautee mushrooms (and onions if desired) in a couple of tablespoons of butter/margarine. When mushrooms are cooked add 2 tablespoons of flour and stir. Then add 2 cups of water and stir while the mixture thickens-season to taste with salt and pepper. Hope this helps.

Answer 2

Red gravy. When I cook the meatloaf, I spoon Tomato soup (with Basil) over the meat, straight from the can. As the meatloaf cooks the tomato soup seeps down and makes a little bit of a cooked on crust, while the majority of it ends up in the bottom of the pan with the meat drippings.

I pour those meat drippings into a pot, and add a little bit of the water from the potatoes when you drain them. Then I thicken this with corn starch (mixed with some water to make a paste). Let it cook for at least one minute on low to cook the starch completely.

Serve the red gravy over the meat and potatoes. EVERYBODY in my family loves this stuff, and if I try to get away without making it, they revolt!

For the meatloaf, I like to use ground WHITE veal. I don't know why it tastes so good, but it does. And I take very old cheddar cheese and grate about 1 cup of it up really course, using my biggest grater. Add that to the meat when you add the spices, then squish through your fingers to mix thoroughly. The spices I use are 1 medium onion, chopped course. 1 whole clove of garlic, peeled and sliced (that is the whole round of garlic), salt, black pepper, 1/2 tsp thyme, 1 tsp oregano, a good pinch of rosemary. Form the meat into a loaf shape about as big around as a hamburger.

Cook at 350 degrees for 1 hour, uncovered.

Answer 3

I would make a beef gravy and use the drippings from the meat loaf with the brown bits, some beef stock, bring to a boil and thicken with corn starch, then add a little whole cream to smooth it all out. Go a bit easy on the drippings, as meatloaf is made from hamburger and the drippings will be quite fatty.

Answer 4

You can take the grease from the meatloaf and put it in a pan and stir in some flour. Beef gravy... yum!

Or use this recipe

Saute 1 small chopped onion in 1 tablespoon vegetable oil: blend in 2 tablespoons flour. Add 3/4 cup condensed beef broth and 1/2 cup water. Cook, stirring, until mixture thickens and boils.

Answer 5

Meatloaf does not make ingredients to make gravy, in my opinion. Go to the store and pick out a package gravy and follow the directions. Knorr brand is usually very good. Just their basic brown gravy from a package should do it just right. Peppercorn is good if you like spicy.

Answer 6

I have modified this recipe to be vegetarian, but not vegan. 2 tablespoons butter 2 tablespoons flour 2 cups vegetable stock Salt Freshly ground black pepper 2 pounds Idaho white potatoes, peeled and sliced 2 tablespoons milk In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Stir in the stock. Cook for 12 to 15 minutes for a dark roux. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut slices. Add Potoatoes to cold water in a large pot and then boil. Cook until tender. Remove, drain and mash with butter and milk until completely smooth. Spoon the gravy over the mashed potatoes and serve.

Answer 7

Brown gravy

Answer 8

WHen it bakes in the oven, if you've added about 1/4 to 1/2 cup water, plus you can add eg Kraft barbecue sauce, or your fav flavor, on top of the meat.
When it's cooked, there'll be fat that you can drain if you want, otherwise add 1TB or 2 of flour and a 1/2cup or so of water, stir and heat.
You can buy a powder gravy mix also.

Answer 9

Make milk gravy, it is very easy (and good for you!.... he-he)

Just keep the grease in the pan and add a medium size hand full of flour. This is very scientific.

Let the flour and grease brown to a medium color, then add milk to adjust the thickness.

It is quick, and it makes the best gravy. It is even better with sausage!

Answer 10

Brown gravy with mushrooms.