Comfort Food Meat

Leora’s Meatloaf

I’ve been told countless times that this is the only meatloaf someone will eat, once they’ve tried it. It’s not dry like typical meatloaf, so there’s no need to smother it in ketchup (ew). Have your pickiest eater try this one — I’m sure they’ll love it!

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Leora’s Meatloaf

  • Author: admin


Moist, filled with tons of vegetables, and never dry!




2 tablespoons olive oil

1 large onion, chopped (2 cups)

2 celery stalks, diced

1 carrot, grated

3 cloves garlic, minced

2 pounds ground beef

1 pound spicy sausage

8 oz parmesan cheese, grated

1 teaspoon fennel seeds, crushed

3 eggs, beaten

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

1 teaspoon Tabasco

2 tablespoons black pepper

1/3 cup milk

2 ½ cups bread crumbs (panko if you have them)

1 tablespoon fresh parsley, chopped

1 tablespoon thyme leaves

1 head of garlic, the top cut off – for the gravy below

Onion Garlic Gravy:

2 tablespoons butter

2 tablespoons olive oil

2 large white onions, thinly sliced

¼ cup flour

2 cups chicken stock

Cloves of garlic from the roasted head, above; mashed with a fork

1 cup heavy cream

Kosher salt

Black pepper


Preheat oven to 350*.

Heat olive oil in a large skillet over medium heat. Add the onion, celery, carrot, and garlic and cook until

the vegetables have softened and the onion is translucent; about 5-7 minutes. Transfer to a bowl and

allow to cool. In a separate large bowl put the ground beef, sausage, parmesan cheese, fennel, eggs,

Dijon mustard, Worcestershire, Tabasco, salt and pepper; and gently combine with a fork, careful not to

overwork the meat. Pour the milk over the breadcrumbs to soften them. Once softened, add the bread

crumbs, onion mixture, and the fresh herbs to the meat mixture and gently toss; again, not overworking

the meat.

Line a baking sheet with parchment paper and pour the meat mixture onto the baking sheet. Shape it

into a meatloaf shape. Also place the head of garlic on the baking sheet, in a corner, and drizzle it with

olive oil. Bake for 40-50 minutes. A meat thermometer should read 155-160*. Remove from the oven

and allow it to rest, so the juices redistribute. Serve with mashed potatoes and Onion Garlic Gravy.


Gravy instructions:

In a large saucepan, melt the butter in the olive oil. Add the sliced white onions, and salt with

kosher salt. Cook over medium heat until the onions are very soft and just starting to brown,

10 to 12 minutes. Stir in the flour so it coats the onions, then add the chicken stock and the

roasted garlic cloves and cook, whisking frequently, until the gravy begins to thicken. Stir in the

heavy cream and simmer over medium heat for about 5 minutes, careful not to let it burn on

the bottom. Put the gravy into a blender and puree until smooth. Season with salt and black

pepper. Serve immediately.

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