1 1/3 lbs. meat loaf mix meat
1/3 C. plus 2 Tbsp. ketchup divided
1/3 C. dried breadcrumbs
1 large egg beaten
1 Tbsp. Dijon mustard
1 tsp. salt
½ tsp. pepper
4 Tbsp. unsalted butter
¼ C. all-purpose flour
2 C. canned, reduced sodium beef broth
Salt and pepper to taste
Preheat oven to 350 degrees F. Lightly oil a 9 x 13 metal baking dish. Combine the meat loaf mix, 1/3 C. ketchup, breadcrumbs, egg, mustard, Worcestershire sauce, salt, and pepper in a large bowl. In the baking dish, shape the meat mixture into six 3 inch wide mounds. Poke your finger into each mound to make a hole.
Bake until a thermometer reads 165 degrees F, about 40 minutes. During the last 5 minutes of baking, spread the remaining 2 Tbsp. ketchup over the meat loaf. Transfer to a platter and tent with aluminum foil to keep warm.
Tilt the baking dish and spoon out the clear fat, leaving 1 Tbsp. juice in the pan. Place over 2 burners on medium heat. Add the butter and melt it. Sprinkle with flour and whisk well. Add in the broth and bring to a simmer. Reduce heat to low and simmer, whisking often, until the gravy is smooth and thick, about 3 minutes. Season with salt and pepper. Serve the loaves with gravy and your favorite side dishes.
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