Refried Meatloaf with Browned Onion Gravy

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It was a cold, wet Saturday afternoon. With the wind blowing down the chimney, even the firewood was damp and the whole house smelled of peat. Naturally I was thinking of Scotland just when Will came in to tell me that of one Diana Gabaldon’s Claire and Jamie Outlander books was about to be made into a TV series. I immediately knew what to prepare for supper–something simple and hearty and worthy of a hungry clan chieftain and his time-traveling wife. Well, a girl can dream can’t she?

I had half a meatloaf in the fridge, so all I had to do was bring it to room temperature, dredge and fry it. The onions for the gravy could brown at their leisure, and the potatoes, sweet and white could be prepared while Will and I shared a wee dram. So we did.

In case you don’t have any meatloaf on hand, the recipe for that is included.

Meatloaf
2 lbs ground beef (or meatloaf mixture)
2 eggs
1 large onion finely chopped
2/3 cup oatmeal
1/2 cup tomato sauce
1/2 tsp oregano, dried
1/2 tsp salt
1/4 tsp black pepper
4 oz bacon, about 4 strips
1/2 cup additional tomato sauce

Refried Meatloaf
4 slices cold meatloaf
2 eggs, beaten with 1/4 cup water
2 cups breadcrumbs, gluten free if desired
1/4 cup cooking oil

Browned Onion Gravy
2 large onions, peeled and thinly sliced
2 tbsp butter
2 tbsp olive oil
salt and pepper to taste
1/4 cup oat flour
2 cups beef-flavor instant bouillon
1 tsp soy sauce

For Meatloaf
1. Combine the meat, eggs, onions, oatmeal, tomato sauce and spices in a large bowl.

2. Mix well. Your hands are the best tools for this task.

3. Line a loaf pan with the bacon strips, press the meatloaf mixture into the pan and top with additional tomato sauce or catsup.

4. Bake at 325 for 90 minutes.

5. Drain the fat and juices and turn the meatloaf out onto a platter. Let rest for about 5 minutes for easier slicing.

6. Refrigerate leftovers for sandwiches or for refrying.

To Refry the Meatloaf

1. Dredge the meatloaf in beaten egg, then press into breadcrumbs.

2. Fry until golden and crispy and serve with onion gravy.

For Onion Gravy

1. Slowly brown the onions in the butter and olive oil (may take up to 30 minutes).

2. Remove the onions to a bowl, and in the same oil/butter mixture brown the flour till a deep golden color.

3. Slowly add the broth and stir constantly until thickened.

4. Return the onions to the skillet, add the soy sauce and season with salt and pepper.

Servings: 8

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 1 hour and 30 minutes
Total Time: 1 hour and 40 minutes

Oven Temperature: 325°F

Nutrition Facts
Serving size: 1/8 of a recipe (11.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe’s ingredients were not linked. These ingredients are not included in the recipe nutrition data.

refried meatloaf nutrution

Recipe Type: Gluten-Free, Main Dish, Meat

This entry was posted by Glyn Ruppe-Melnyk.

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