Name: Jack’s Meatloaf
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
Ingredients: 4 slices white bread, crusts cut off; ½ cup milk; 2 pounds 80/20 ground beef; 2 eggs (FYI: 1 egg per pound of meat is almost always the rule for meatloaf); ½ cup finely chopped onion; 1 tablespoon garlic, finely minced; 2 teaspoons salt; ¼ teaspoon freshly ground black pepper; 1 teaspoon dry thyme; 3 tablespoons butter; 1/3 cup flour; 1 14 ¾ ounce can low sodium beef stock (or make your own beef stock if possible); 1/3 cup milk; ¼ teaspoon dried thyme; Few dashes of hot sauce (we like Cholula); ½ teaspoon Worcestershire sauce; ½ teaspoon Kitchen Bouquet browning and seasoning sauce; Salt and black pepper to taste

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Jack’s Meatloaf

Yield: Serves 8-10 1x

Prep: 1 hour 15 minsCook: 45 minsTotal: 2 hours

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Ingredients

For the meatloaf

4 slices white bread, crusts cut off
1/2 cup milk
2 pounds 80/20 ground beef
2 eggs (FYI: 1 egg per pound of meat is almost always the rule for meatloaf)
1/2 cup finely chopped onion
1 tablespoon garlic, finely minced
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dry thyme

For the gravy

3 tablespoons butter
1/3 cup flour
1 14 3/4 ounce can low sodium beef stock (or make your own beef stock if possible)
1/3 cup milk
1/4 teaspoon dried thyme
Few dashes of hot sauce (we like Cholula)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Kitchen Bouquet browning and seasoning sauce
Salt and black pepper to taste

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Instructions

To prepare the meatloaf, begin by soaking the white bread in the milk.
While bread is soaking, add all other ingredients to a large bowl.
With your hands, work the soaked bread until mushed. Add bread and any milk left in the bowl to the beef mixture.
Gently fold and mix all ingredients until blended. Do not over mix or meatloaf will come out tough.
On a parchment lined sheet pan, shape mixture into a loaf. Use a spatula to square off all sides. With wet hands, smooth all surfaces of the loaf. This will stop it from cracking when it cooks.
Place in the refrigerator for one hour to set up.
Preheat oven to 350 degrees.
Place meatloaf in preheated oven on center rack and bake for 45 minutes or until internal temperature reaches 150 degrees with a probe thermometer. Special note on this. Once you pierce the meatloaf with the probe and remove it, a flood of juices will flow out like a faucet. If you probe it and it is done, leave the probe in as it sets. If it needs to go back in the oven, plug the hole. I needed five more minutes and used a metal skewer to plug it. Sounds silly but worked great.
Remove from oven and let rest 15 minutes before cutting and serving.
To prepare the gravy, melt butter in a medium-sized sauce pan. When butter is completely melted, add flour and stir. Cook the flour and butter mixture stirring constantly for 3-5 minutes or until the raw flour smell is gone. (The smell will resemble cooked chestnuts when ready.)
Add the entire can of stock and stir with a wire whisk until blended.
Add milk, thyme, hot sauce, Worcestershire sauce and Kitchen Bouquet. Stir to blend.
Adjust seasoning with salt and pepper to your taste.
Serve the gravy over slices of meatloaf.

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