Parmesan meatloaf is just the answer. the only thing that warms the soul on a cold, stormy evening is comfort food and family. It’s easy to make and is even more flavorful the next day, making it the perfect meatloaf sandwich.
Parmesan Meatloaf
Makes about 6 servings.
Preheat oven to 350°F.
- 2 1/2 pounds ground beef, chicken, or turkey
- 1/2 medium yellow onion, minced
- 1 cup plain panko breadcrumbs or crushed soda crackers
- 8 ounces parmesan cheese, grated
- 1-ounce package dry packaged au jus mix
- 2 teaspoons sea salt
- 2 teaspoons coarse ground pepper
- 1 cup celery, fine diced
- 4-6 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 cup milk
- 3 eggs
Place ground meat, onion, breadcrumbs, cheese, au jus, salt, pepper, celery, and garlic in a large bowl.
Place Worcestershire sauce, milk, and eggs in a separate container. Whisk until eggs are well-beaten. Add to the meat mixture.
Mix with your hands until well-combined. Place in meatloaf in a large bread pan or equivalent. Bake for about an hour or, more importantly, until the center of the meatloaf reaches 165°F.
To finish off, I used the juices of the baked meatloaf as a gravy start. Mmmm tasty!
Making lump-free gravy easier than one might think.
Gravy
- 5 tablespoons olive oil
- 4 tablespoons flour
- 2 cups chicken, beef, or vegetable broth
- 1 tablespoon beef or chicken Better Than Boullion base
- 1/2 teaspoon sea salt
- 1/2 teaspoon coarse ground pepper
Place olive oil in a medium-large saucepan over medium-high heat. Whisk in flour. Keep whisking and cooking this roux for at least five minutes.
Whisk broth into the roux while continuing to whisk.
Stir in Better Than Bouillon base. You can add more if needed for flavor. Add salt & pepper to taste.
Allow the gravy to come to a boil while slowly whisking. After it has thickened, it is ready to enjoy.
Taste test to be sure there is enough salt.
This sounds so yummy – I’m going to have to try it!!!
That Looks Incredibly Delicious !
My grated Parmesan is in powder form, this says grated, but shows shredded…would either work?
Hi Beth, I would recommend using the shredded if possible. The powdered might make it grainy and over salty since it would measure different because of how denses it is. Thank you so much for writing! 🙂