Ingredients
The following ingredients have 7 Servings
- 2 tablespoons butter
- 3 cups diced onions, carrots, celery
- 1 pound ground beef, 85% lean
- 1 pound ground veal
- 1/2 cup roasted tomato salsa
- 1/2 cup milk
- 1 egg, beaten
- 3/4 cup panko breadcrumbs
- 1 teaspoon dried thyme
- 1 teaspoon fresh ground black pepper
- 2 1/2 teaspoons salt
- cayenne
- 1 teaspoon worcestershire sauce
- 1/2 the cooked veggies
- 1 tablespoon flour
- 3 cups beef broth or stock
- salt and fresh ground pepper to taste
- 1 teaspoon worcestershire sauce
Instruction
- Cook veggies with a pinch of salt and 1 tablespoon butter in a covered pan for about 10 minutes or until just softened
- Divide veggie mixture in half
- Put 1/2 the veggies in a mixing bowl along with a 1/4 cup of the salsa, milk, worcestershire, and the egg.
- Stir and add in the pepper, cayenne, and salt
- Add beef and veal to bowl and mix until it just comes together
- Add thyme and breadcrumbs, avoid over mixing
- Put some oil on a foil lined baking sheet
- Form a loaf about 6" across and 3" to 4" high on the foil lined sheet. Spread remaining salsa over the top
- Put loaf into a 325 degrees F oven for one-hour and ten minutes
- While loaf is cooking prepare the gravy
- Add butter and flour to the other 1/2 of the veggies and saute over medium heat for 5 minutes
- Add a cup of the broth, turn up the heat, and loosen up any browned bits, etc
- Once deglazed, add the rest of the broth and season with salt and pepper
- Return to boil then turn to low and simmer for about 30 minutes, or until thickened to desired consistency
- Remove loaf from oven. It should be at 155 degrees. Slice and serve with gravy and sides
