Thursday’s Side Dish: Meatloaf Gravy

Accessorizing the main course's accessory



Meatloaf and gravy go hand in hand. But just as The Mixed Stew has suggested changing up meatloaf for a twist, gravy can get a little jazzed up in a different way too. Sliced mushrooms and sliced onions can add a nice bite to saucy gravy. But those are familiar characters. Want to try something different? The Mixed Stew suggests adding diced water chestnuts, bell pepper, or garlic instead. Like some kick in your sauce? Try a dash of Tabasco, pinch of cayenne pepper, or a drop of fish sauce in the blend. Think about what savory flavor you like and give your gravy a shot of it. Here is our basic recipe:


What you will need:


1 wooden spoon
1 metal fork
1 saucepan
1 small bowl
1 (14 oz) can low-sodium beef broth
½ small yellow onion, chopped
1 garlic clove, left whole
¼ cup all-purpose flour
½ cup water
2 tablespoons cooking oil or beef fat drippings
Salt and pepper


Cooking and directions:


Dilute all-purpose flour in water in small bowl by whisking vigorously with fork. Set aside. Heat sauce pan on medium high heat. Add cooking oil or beef fat drippings. Next, add onion and garlic. Saute until onions turn translucent. Be careful not to burn garlic. Add whole can of broth. Bring to a slow simmer while stirring occasionally. Pour in flour and water mixture. Keep stirring. Let the flour cook and the liquid thicken to a nice consistency. Finally, add salt and pepper to taste. Serve immediately.