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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
Typically, the binders in meatloaf recipes range from breadcrumbs to torn bread slices, but many home cooks (including my own mother) used this "special" ingredient instead, which produces a lighter loaf of meat with a fluffier texture, like the very best meatballs. You'll see the ingredient in the recipe below.
Marc and I are also sharing our recipe for creamy roasted garlic gravy, which adds amazing flavor to this classic comfort food dinner. This easy, three-step gravy is versatile too. Drizzled over chicken, fish, broccoli, asparagus, green beans, rice, or potatoes, it brings simple dishes to an even tastier level. So, let's start cooking!
~ Cleo
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☕ Cleo's Mini Meatloaves
with Creamy Roasted Garlic Gravy
Makes 4 to 5 mini meatloaves
Ingredients:
2 to 2-1/2 pounds ground beef
1/3 cup white onion, finely chopped
1 cup crushed Special K cereal (measure after crushing)
2 eggs, beaten lightly with fork
1/2 cup evaporated milk
1/2 teaspoon dry mustard powder
1/2 teaspoon Worcestershire sauce
1 tablespoon ketchup
Roasted Garlic Gravy (recipe follows)
Step 1 – Prep oven, pan, and cereal: First preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with aluminum foil and coat the foil lightly with non-stick spray. Using clean hands, gently crush the Special K cereal and measure 1 cup, set aside.
As mentioned above, Special K as the binder (rather than breadcrumbs or torn bread slices) will produce lighter and fluffier loaves of meat, like the very best meatballs.
Step 2 – Mix and form loaves: In a large bowl, combine the ground beef, chopped white onions, crushed Special K cereal, beaten eggs, evaporated milk, mustard powder, Worcestershire sauce, and ketchup. Use clean hands to mix the ingredients. Form four or five meatloaves and place them on the foil-covered baking pan, at least two inches apart.
Step 2 – Mix and form loaves: In a large bowl, combine the ground beef, chopped white onions, crushed Special K cereal, beaten eggs, evaporated milk, mustard powder, Worcestershire sauce, and ketchup. Use clean hands to mix the ingredients. Form four or five meatloaves and place them on the foil-covered baking pan, at least two inches apart.
Step 3 – Bake 30 to 35 minutes in your preheated 350 degrees F. oven. Mini meatloaves are done when exteriors are well-browned and interiors register 165 degrees F. Remove from oven and let the loaves sit ten minutes before serving—this sitting time allows the juices to recollect and keeps the meat moist.
Serve hot with potatoes and a happy
splash of Creamy Roasted Garlic Gravy.
Cleo's Creamy
Roasted Garlic Gravy
Garlic's health benefits are many, but what my husband and I love most about garlic is the sweet yet pungent flavor it adds to recipes. This creamy, white gravy with a light garlic taste is incredibly delicious on so many foods: meatloaf, roasted chicken, baked fish, mashed potatoes, rice, broccoli, cauliflower, string beans, asparagus, and so much more.
This three-step recipe is easy to make and master, and it’s versatile. You can tweak this gravy to suit your taste. Use less garlic for a milder cream sauce, more for a stronger garlic impact. The broth can be changed up, too. Chicken or vegetable broth will give you a lighter flavor; beef broth makes a heartier gravy.
In our kitchen, we usually use chicken broth (with some pan drippings for added flavor), and about 13 or 14 cloves of garlic suits us fine. When the gravy is reheated, you’ll find the flavors are stronger, so keep that in mind if you make the gravy in advance. ~ Cleo
Makes about 2-½ cups
Ingredients
12 – 16 cloves peeled garlic
1 tablespoon olive oil
1 tablespoon butter
3 cups chicken, vegetable, or beef broth
3 – 4 tablespoons pan drippings (optional)
1/2 cup + 2 tablespoons (5 ounce can) evaporated milk
4-½ teaspoons corn starch (or 3 tablespoons Wondra flour)
Salt and pepper to taste
Step 1 – Pan-roast your garlic: In a saucepan over low to medium heat, melt the butter and add the olive oil. When the oil and butter are hot, add the peeled garlic cloves and toss them to coat. Saute for 3 to 5 minutes, stirring often to brown the cloves evenly. Keep the heat low and be careful not to burn the garlic.
Step 2 – Make the gravy: Add the chicken, veg, or beef broth (your choice) and bring to a boil. Simmer for 10 to 12 minutes, or until the garlic is soft. Mash the garlic cloves with a fork against the side of the pan (or use an immersion blender if you like). Whisk the pot until the crushed garlic is mostly dissolved. If adding pan drippings for extra flavor, pour them in now, and whisk for another minute. Finally, stir in 1/2 cup of the evaporated milk and bring the gravy to a simmer.
Step 3 – Thicken and finish: For a velvety, lump-free gravy, make a paste out of your corn starch (or Wondra flour). To do this, take out a small bowl and whisk together 2 T. of your evaporated milk with your corn starch (or Wondra flour).
While the pot of broth is still simmering, slowly whisk in the paste. While continuing to gently whisk or stir, allow the gravy to simmer for 3 to 5 more minutes, until it becomes thick enough to coat the bottom of a spoon. Salt and pepper the gravy to your taste and serve warm.
This gravy reheats beautifully. Simply store it in the refrigerator in a sealed container. Reheat on the stove or in a microwave. The gravy holds together well, but you may need to whisk it lightly after reheating.
This gravy reheats beautifully. Simply store it in the refrigerator in a sealed container. Reheat on the stove or in a microwave. The gravy holds together well, but you may need to whisk it lightly after reheating.
Eat with comfort food joy!