• Meatloaf Gravy

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    • 2 Tbsp. butter
    • 4 x shallots, mixed
    • 1 sprg thyme
    • 1 x bay leaf Dash of crushed peppercorns
    • 1/4 c. minced red bell pepper
    • 1/4 c. minced yellow bell pepper
    • 1 c. dry white wine
    • 1 c. veal or possibly beef stock
    • 1 c. chicken stock
    • 2 x roma tomatoes, peeled, seeded and diced Salt and pepper


    1. In a heavy pan, heat 1 Tbsp. butter and saute/fry shallots, thyme, bay leaf, peppercorns and red and yellow bell peppers over medium heat for 3 min.
    2. Add in wine and simmer over high heat till reduced by three-fourths, to make a glaze. Add in veal stock and chicken stock and simmer, uncovered, over high heat till reduced by one-fourth. Add in tomatoes and bring to slow simmer. Cook, covered, for 20 min.
    3. Stir in remaining 1 Tbsp. butter and season with salt and pepper to taste. Strain, discarding bay leaf and thyme before serving.

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