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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!

I love meatloaf. That sounds really yummy.

Hello fellow Missourian!

Girl, this was good!!! Missing something though but I can't figure it out.

I like the idea of patties though cooks quicker than heating the oven and the house. You are right though they will burn easy if not watched.

I like the idea of using the tomato paste and Splenda instead of "ketchup". You didn't mention what kind of "Steak sauce" to use so I used Worcestershire sauce, it has sugar but that amount seems trivial. (maybe someone can clue me in on some without sugar?)

And the mushrooms really added alot of flavor. I put a couple of cups of sliced mushrooms in it so much of the gravy was aborbed by them. Topping the pattys with the mushrooms made them soooooo good!

I'll definitely make them again!!!

Thanks for sharing!

Birdy...