Meat Loaves with Herb Gravy, Down-Home Style | Peachy the Magazine

Name: Meat Loaves with Herb Gravy, Down-Home Style | Peachy the Magazine
Ingredients: Nonstick cooking spray; 2 large eggs; ¼ cup tomato paste; Coarse salt and freshly ground pepper; 1 cup beef broth, homemade or store‑bought; 2 pounds ground beef chuck; 2 pounds ground pork; 2 cups plain dried bread crumbs; 4 medium celery stalks, finely chopped (about 2 cups); 2 medium yellow onions, finely chopped (about 1½ cups); ½ cup finely chopped fresh flat‑leaf parsley or 2 tablespoons dried parsley; 1 tablespoon dried rosemary; 8 tablespoons (1 stick) unsalted butter; ½ cup all‑purpose flour; 1 quart (4 cups) beef broth, or strain some of the meat loaf’s pan juices and combine with enough beef broth to make 4 cups of liquid; 1 tablespoon dried ground sage

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This recipe is featured in our July 2015 Food + Entertaining article, On the Go with Lorraine Wallace.

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Ingredients

Nonstick cooking spray
2 large eggs
¼ cup tomato paste
Coarse salt and freshly ground pepper
1 cup beef broth, homemade or store‑bought
2 pounds ground beef chuck
2 pounds ground pork
2 cups plain dried bread crumbs
4 medium celery stalks, finely chopped (about 2 cups)
2 medium yellow onions, finely chopped (about 1½ cups)
½ cup finely chopped fresh flat‑leaf parsley or 2 tablespoons dried parsley
1 tablespoon dried rosemary
8 tablespoons (1 stick) unsalted butter
½ cup all‑purpose flour
1 quart (4 cups) beef broth, or strain some of the meat loaf’s pan juices and combine with enough beef broth to make 4 cups of liquid
1 tablespoon dried ground sage