NANA'S MEATLOAF WITH TOMATO GRAVY
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- For the meatloaf: Preheat oven to 350 degrees F. Place beef, sausage, eggs and panko in a large bowl. Set aside.
- Place tomatoes, vinegar, Worcestershire, oregano, pepper, thyme, kosher salt, seasoning salt, garlic, yellow onion, chile and red onion in a high-powered blender and puree. Reserve half of this mixture for the tomato gravy. Pour the remaining half into the mixing bowl with the meat. Mix the meat really well with your hands until the meatloaf mixture is all the same color.
- Pack the meatloaf mixture into a 6-by-11-inch pan (or something similar). Place pan on a baking sheet to catch any fat that spills out during cooking. Bake the meatloaf until an instant-read thermometer inserted in the center registers 155 degrees F, 1 hour 30 minutes. Let meatloaf rest for 10 minutes, then pour the fat out of the pan.
- For the tomato gravy: Meanwhile, whisk together ketchup, tomato paste, mustard and reserved vegetable mix in a saucepan. Place over medium heat and bring up to a simmer. Reduce heat to low, then simmer, stirring every couple of minutes, for 30 minutes. Adjust the seasoning with salt and pepper. Serve the tomato gravy with your finished meatloaf! Most importantly, enjoy with friends and family!
NANA'S FAVORITE HAMBURGER GRAVY
Feel free to add your favorite seasonings such as Lawry's. This isn't the exact recipe but way back when I was a kid my mother who made a lovely tuna casserole [right.. 3 bottles of ketchup spaghetti queen] and my Grandfather had one heck of a fight over the Tuna Casserole or the Hamburger Gravy. Grandfather ate his Hamburger Gravy over saltines that night and Mom MADE me eat the tuna. Didn't help her mood I cried and wanted the Gravy too.
Provided by drhousespcatcher
Categories Meat
Time 10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve and mix together: the flour and the milk.
- Brown and crumbly ground beef, stirring frequently; drain well.
- Add onions and green bell peppers and cook until softened about 5 to 10 minutes. Add salt, water and a mixture of flour and milk. Cook, stirring until thick. Adjust seasonings to your taste.
- Serve over hot, cooked mashed potatoes or cooked noodles or cooked rice. Or over saltines or toast.
Nutrition Facts : Calories 202.3, Fat 12.2, SaturatedFat 4.9, Cholesterol 54.2, Sodium 353.9, Carbohydrate 6.7, Fiber 0.6, Sugar 0.9, Protein 15.5
NANA'S GIBLET GRAVY
This goes all over Nana's Thanksgiving and Christmas Pan Dressing. Nana is my DH's mother, a wonderful woman, mother and cook! If you made the dressing, you should have at least 4 cups of nice seasoned broth leftover from that recipe, just add water to make up the difference...OMG, I can't wait till I can have this again! Nobody does it better than Nana...and now I can try to copy her traditions too much to my DH's happiness! I use my pressure cooker to reduce the long simmering needed for tender meat bits. But, cook time will include simmering gizzard and giblets for one hour. Also, expect for some of the cook time to be active cook time, frequent stirring.
Provided by Caryn Dalton
Categories Christmas
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- If you have a pressure cooker, use it to cook the whole gizzards and giblets (reserve the livers for now) on high pressure for about 7 minutes in your reserved broth except for the 1/2 cup cooled reserved broth. Use your quick release (or bring pressure down naturally). If you don't have a pressure cooker, simmer the gizzards and giblets (reserve the livers for now) whole in just enough of reserved broth to cover in a pot with a tightly fitting lid for 1 hour. Drain and add whole gizzards and giblets to a large saucepan, add livers and broth and on medium low heat cook COVERED for about 10 more minutes. Remove meat and set aside to cool. When cool, chop finely and mix all meat parts together. Reserve all broth.
- Meanwhile, in a small saucepan with lid, bring 4 eggs and enough water to cover to boil. As soon as you notice a boil, turn off heat and cover but leave the pot on the burner. Set a timer for 12 minutes. During that time, get a small bowl of ice water ready. When 15 minutes is up, strain and rinse eggs under cool water. Immerse in ice bath until completely cool. Peel eggs, beginning with a crack on the wide end. Chop eggs and set aside.
- Meanwhile, in a small pan, melt 2 TB of butter and saute chopped onion until limp and clear about 5-7 minutes.
- Meanwhile, in a large heavy bottom skillet with no heat, whisk together sherry (or white wine),1/2 cup cooled broth, Wondra flour, drippings, thyme, salt and pepper(s) sauteed onion and microwave roasted garlic (or powder). Turn heat on medium low, stirring frequently until thickened.
- Measure reserved broth. You should have about 4-5 cups of broth left. If not, add more water or canned broth till you get 5 cups. Very Very slowly, pour a small stream of broth into your flour mixture and whisk like crazy until all broth has been incorporated. I whisk in the shape of a figure eight in the pan to get the best effect. Cook, stirring constantly until thickened to a consistency that is slightly more runny than gravy about 4 more minutes.
- Ladle over served portions of Nana's Thanksgiving and Christmas Pan Dressing and oh, be sure and wear the pants that have some room to grow ::-o.
Nutrition Facts : Calories 73.7, Fat 3.9, SaturatedFat 1.9, Cholesterol 75.9, Sodium 645, Carbohydrate 2.5, Fiber 0.1, Sugar 1.1, Protein 2.8
DAD'S HAMBURGER GRAVY
This is one of my favorite 'cheap meal' recipes that I learned from my Southern cookin' Dad. Creamy hamburger gravy with just the right blend of spices is perfect served over homemade biscuits, mashed potatoes, rice, fried potatoes.. just about anything!
Provided by RHONDA35
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Crumble the ground beef into a large deep skillet over medium-high heat. Cook and stir until evenly browned. Drain most of the grease, leaving just enough to coat the pan. Add the onions, and cook for a few more minutes.
- Pour 4 cups of the milk into the pan, and stir to scrape up any bits of food that could burn on the bottom of the pan. Mix in the bouillon, butter, sage, salt and pepper. Bring to a boil, and cook for 5 minutes, stirring frequently.
- Mix the flour into the last cup of milk until smooth. Slowly pour into the skillet, stirring constantly. Simmer for a few minutes to thicken. If the gravy is too thick, thin with a little bit of milk. If it is too thin, simmer longer, or add more flour. Taste and adjust seasonings before serving.
Nutrition Facts : Calories 488 calories, Carbohydrate 18.8 g, Cholesterol 130 mg, Fat 27.4 g, Fiber 0.5 g, Protein 39.2 g, SaturatedFat 12.6 g, Sodium 585.9 mg, Sugar 10.3 g
CREAMY HAMBURGER GRAVY
This is sort of like a version of Beef Stroganoff, but it is a very simple recipe. Traditionally, this is served over mashed potatoes.
Provided by Miss Diggy
Categories Meat
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Brown ground beef and drain.
- Mix all ingredients together in a pan and heat through.
- Serve over mashed potatoes.
Nutrition Facts : Calories 391.4, Fat 28.8, SaturatedFat 12.4, Cholesterol 98.8, Sodium 771.6, Carbohydrate 7.5, Fiber 0.3, Sugar 2.2, Protein 24.8
NANA BROWN'S SWEDISH MEATBALLS
This is my husband's grandmother's recipe. I received a typed index card with this on it after we got married. My favorite part of the instructions? "After cooking make gravy." I'll try to be a bit more detailed. These are really good, I have yet to meet someone who doesn't like them. This is one of my top choices for parties and holidays. It's great on it's own as an appetizer, or over egg noodles as a main dish.
Provided by Kitsune
Categories Meat
Time 1h
Yield 48 meatballs
Number Of Ingredients 12
Steps:
- Wet bread with water until moist, but not soggy. I add it by spoonfuls.
- Add ground beef and mix.
- Add sugar, spices, egg, onion and mix well.
- Form mixture into balls. I make them a bit bigger than a walnut. It's a good 2-bite size. I can usually get about 48 meatballs.
- In batches, brown meatballs on all sides over medium-low heat.
- Set aside meatballs, leaving pan on stove (you'll need it for gravy). I usually put them in a crock pot or chafing dish at this point.
- Make Gravy!
- Mix flour (or cornstarch) with 1/2 cup water. Mix well, so there are no lumps.
- Over low heat, add 1 cup water to pan used to brown meatballs. Stir well, scraping up brown bits from pan.
- Add flour/water mixture.
- Continue to stir, adding water if needed until thickened. Should be just thick enough to glaze the meatballs.
- Can also add 1 teaspoon of Gravy Master (or other browning agent) and/or 1 teaspoon beef bullion powder with flour mixture. I usually do.
- When gravy is done, pour over meatballs and enjoy!
Nutrition Facts : Calories 30.7, Fat 1.6, SaturatedFat 0.6, Cholesterol 10.8, Sodium 134.6, Carbohydrate 1.8, Fiber 0.1, Sugar 0.3, Protein 2.1
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