Meatloaf & Meatloaf-Mushroom Gravy

Meatloaf is filling and a great comfort food; on the other hand, it does typically have a good number of calories and fat, but hey, "two out three ain't bad." Hmm, where have I heard that before? Meatloaf and gravy are a natural to be served with mashed potatoes. And leftover cold meatloaf is great for sandwiches on some good bread with a slice of onion and some ketchup.

Ingredients for the meatloaf:

1 1/2 pounds ground beef chuck
1 pound ground pork sausage (regular or sage)
3 slices stale/dried white bread, torn or cut into small pieces (lightly toasted sandwich bread is fine)
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon seasoned salt
1 tablespoon black pepper
1 teaspoon paprika
2 tablespoons Worcestershire sauce
2 eggs
2 tablespoons dried thyme
1 tablespoon dried savory
3/4 cup plain bread crumbs
3/4 cup ketchup

Ingredients for the gravy:
1/2 cup drippings (you can skim off the fat, or use a separator)
1/4 cup onion, chopped
2 cloves garlic, minced
1/4 cup green pepper, diced
1/2 teaspoon white or black pepper
1/2 teaspoon paprika
1 tablespoon ketchup
1 1/2 cups beef stock
2/3 cup chopped mushrooms
3 tablespoons flour mixed with 4 tablespoons water
You will not need added salt, as the drippings and the beef stock will provide the salt.

For the meatloaf: In a large bowl, add all of the ingredients, except the ketchup. Mix well by hand, kneading the mixture to make sure the ingredients are dispersed throughout. Form into a loaf and put into a baking pan or casserole with a lid or foil. Make sure there is room for the juices as the meatloaf bakes. Bake covered at 350 F for 80 minutes. Remove the lid/cover and apply the ketchup to the top of the meatloaf. Bake a further 30 to 40 minutes, uncovered. Remove the meatloaf to a platter and pour off the juices. For the gravy: add all of the ingredients to a sauce pan, except the mushrooms and flour/water. Bring to a steady simmer for 20 minutes. Mix 3 tablespoons flour and 4 tablespoons water, mix very well. With the gravy simmering, gradually add the flour mix, stirring constantly, until all the flour is incorporated and the gravy thickens. Add the chopped mushrooms, stirring to mix. Cook another 3 to 4 minutes, stirring to avoid sticking.

Meatloaf with mushroom gravy, mashed potatoes and corn ...

Meatloaf with mushroom gravy, mashed potatoes and cottage cheese

WORD HISTORY:
Fourth-Of course derived from "four," this form traces back to Indo European "kwetwor/kwetwer," which meant "four." This then gave the Old Germanic offshoot, "fetwor/petwor," meaning "four," and also "feurtho," for "fourth," which gave Old English (Anglo-Saxon) "feórþa" (=feortha), meaning "fourth." This then became "ferthe," then "fourthe," before the modern version. The other Germanic languages have: German "vierte," Low German Saxon "veerde," Dutch "vierde," West Frisian "fjirde," Danish and Norwegian "fjerde," Icelandic "fjórða/fjórði," and Swedish "fjärde."