The Best Ground Beef Meatloaf Recipe With Beefy Gravy Uses "Liquid Gold" by Donna John

When you have a meat-and-potatoes husband, you make a lot of meatloaves. Meatloaf typically has very simple prep and you can do your thing, whatever that is, while it bakes. This meatloaf recipe was an experiment and honestly I wasn't sure how it would turn out. Well, let me say this ground beef meatloaf recipe with beefy gravy surprised me in a good way! This is one of the moistest meatloaves that has graced my dinner plate in a while (husband agrees)

To make this high-protein recipe you only need basic ingredients that you probably already have in your pantry. I had everything except the beef consommé, but I easily found a can on the soup aisle of my grocery store. (Check out the health benefits of protein.)

If you've never cooked with beef consommé, it's simply a rich, clear soup made by concentrating beef stock. Some actually call it "liquid gold" and the "king of broths." Some chefs like to use it as a base for french onion soup and for braising beef.

Here is your shopping list for this easy meatloaf budget recipe: ground beef, eggs, onion, quick oats, dry Italian breadcrumbs, carrots, celery, salt, black pepper, ketchup, a can of beef consommé, dry Italian seasoning and cornstarch.

Cooking Tip: This is not a meatloaf recipe for a loaf pan. There is too much meat and too much gravy that's poured over it during baking. I used a cast iron skillet, but you could use any large baking dish.

Serve slices of the juicy meatloaf drizzled with the gravy for dinner with your favorite side dishes. A potato, rice or grain is a good idea to soak up the rich, beefy sauce. I served mine with mashed potatoes and a garden salad.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 1/2 hours
Total Time: 1 hour and 40 minutes
Servings: 12

Ingredients

• 2 pounds ground beef
• 4 eggs
• 1 onion, chopped small
• 2/3 cup quick oats
• 1 cup Italian breadcrumbs
• 1 cup carrots, grated
• 2 ribs celery, chopped fine
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 6 tablespoons ketchup

Beefy Sauce

• 10.5 ounces (1 can) beef consommé
• 1/3 cup ketchup
• 1/2 teaspoon Italian seasoning
• 1 tablespoon cornstarch

Here's how to make it: 

1. Combine all the ingredients for the meatloaf in a mixing bowl. (I chopped some of the celery leaves and added it to the meatloaf. You could also add some parsley.)
   
2. Use a wooden spoon or clean hands to mix everything together. Do not overmix.
   
3. Shape the meatloaf into a loaf or circle in a baking dish or oven-proof skillet. (I used a cast iron skillet.) Bake in a preheated 350-degree F oven for 1 hour.
   
4. While the meatloaf bakes, put the sauce ingredients into a small saucepot. Bring to a simmer and stir until cornstarch is dissolved and incorporated into the ingredients. Turn off the heat and set aside. (I added a little hot sauce to the sauce.)
   
5. After 1 hour, pour the sauce over the meatloaf.
   
6. Continue baking 30 more minutes or until the meatloaf is cooked through. (I basted with the sauce every so often.)
   
7. Let the meatloaf rest a few minutes before slicing and serving.
   
8. Store any leftover meatloaf in an airtight container in the fridge or freeze for quick dinners later.
   

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