My mother. I'm the baby of four boys and she taught all of us. The most important thing she said is "If you continue to like to eat as much as you do, you better learn how to cook, because there's a good chance that the woman you marry won't know how."Early in my career, I was making a meat loaf and I didn't put any eggs in. It fell apart, and I ended up making spaghetti Bolognese.
Curren brought all of those ideas and influences to this meatloaf recipe, which he served with a creamy onion gravy. The recipe makes enough meatloaf for a crowd, or for plenty of leftovers. If you like, cut the leftover meatloaf into thick slices and brown in a skillet to serve, alongside the onion gravy.Preheat oven to 400°F. Heat oil in a medium skillet, over medium heat. Add onion, carrots, celery, and garlic and cook, stirring occasionally, until softened, about 8 minutes.
Line a large roasting pan with parchment paper. Firmly pat meat mixture into 2 loaves, each about 10 inches long. Arrange loaves 3 inches apart on parchment and roast in lower third of oven for about 1 hour, until lightly browned and an instant-read thermometer inserted in center of loaves registers 150°F. Let meatloaf rest for 15 minutes, then cut into thick slices and serve with Creamy Onion Gravy.In a large saucepan, melt butter in olive oil. Add sliced white onions and stir to coat.
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