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    You are in: Home / Recipes / Hearty Country Meatloaf with Sour Cream Gravy Recipe
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    Hearty Country Meatloaf with Sour Cream Gravy

    Hearty Country Meatloaf with Sour Cream Gravy. Photo by Kymmarie

    1/1 Photo of Hearty Country Meatloaf with Sour Cream Gravy

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Irmgard's Note:

    This recipe appeared many years ago in Homemakers Magazine and since the first time I made it, it has become a family favourite. My daughter hates mushrooms, so I especially like the fact that I can chop them up finely and sneak them into the mixture and she is none the wiser! The cold leftovers make great sandwiches.

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    Ingredients:

    Servings:

    Units: US | Metric

    Meatloaf

    Sour Cream Gravy

    • 1/4 cup pan dripping
    • 2 tablespoons flour
    • 1 cup beef stock
    • 1 cup sour cream
    • salt and pepper

    Directions:

    1. 1
      Tear the bread into small pieces and soak in a large mixing bowl with the milk while you prepare the rest of the loaf.
    2. 2
      Melt the butter in a small skillet and saute the mushrooms, onion and garlic until soft, about 3 minutes.
    3. 3
      Let cool.
    4. 4
      Mix the vegetables and meat into the bread mixture with your hands.
    5. 5
      Add the eggs, ketchup, Worcestershire sauce, marjoram, thyme, salt and pepper; mix by hand in a circular motion.
    6. 6
      Form into a free-form 9" x 5" loaf.
    7. 7
      Drape with the bacon and place on a greased rack in a broiler pan.
    8. 8
      Bake in a preheated 375 degree F oven for about 1 hour and 15 to 30 minutes, or until browned and meat is cooked through.
    9. 9
      Lift off the rack and keep warm while making the gravy.
    10. 10
      Pour 1/4 cup of the pan drippings into a small saucepan.
    11. 11
      Stir flour into the drippings until smooth.
    12. 12
      Cook, stirring, over medium heat 3 minutes.
    13. 13
      Gradually stir in the stock and bring to a boil.
    14. 14
      Reduce the heat and cook until thickened.
    15. 15
      Stir in the sour cream; heat through but do not boil.
    16. 16
      Season with salt and pepper.
    17. 17
      Transfer to a heated sauce boat and sprinkle with parsley.

    Ratings & Reviews:

    • on November 14, 2010

      55

      I could've sworn that I'd reviewed this before, but I guess not, so here goes. This is THE BEST meatloaf I've ever had. I made it exactly as written, and it was excellent, and I've also made some changes/tweaks over time. I use super lean beef (~90 to 95% lean), multi-grain bread (with sunflower seeds, flax seeds, and walnuts in it), lean center-cut bacon, and a mixture of light sour cream with a tablespoon or two of creme fraiche for the gravy. Instead of ketchup, I use A-1 steak sauce (the bold and spicy is especially good), and I usually use at least a cup or more of the mushrooms (I prefer cremini). It's absolutely one of our favorite dishes (and until this recipe, I didn't even like meatloaf). There are other tweaks I may try (like flourpower's suggestion of adding chopped bacon in the meat mix), but this is just a great recipe. Thanks, Irmgard, for a real winner.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2007

      55

      Mmm, mmm, mmm!! This was my first time making meat loaf (though not my first time eating it) and I don't think I'll ever enjoy another meatloaf better than this! I suggest taking a little raw piece off and cooking it in the microwave to test the seasoning. I added a little extra ketchup and worcestershire sauce. I also added 3 strips chopped raw bacon in the meat mix. This one was a real hit!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 03, 2006

      45

      I don't know what I did wrong, but I ended up with a nice and moist meatloaf, but it was VERY bland and the gravy as well. So I averaged at a 4, the moistness was a 5, blandness a 3. I had SUCH high hopes for this, but all I could really taste (and that was barely at that) the bacon topping. The gravy tasted like warm sour cream. I wish I could say this would be our meatloaf of choice from now on, but I doubt I will make it again, at least not without changes that would really change the recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Hearty Country Meatloaf with Sour Cream Gravy

    Serving Size: 1 (256 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 480.4
     
    Calories from Fat 324
    67%
    Total Fat 36.0 g
    55%
    Saturated Fat 15.8 g
    79%
    Cholesterol 162.5 mg
    54%
    Sodium 433.1 mg
    18%
    Total Carbohydrate 11.7 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 2.1 g
    8%
    Protein 26.2 g
    52%

    The following items or measurements are not included:

    pan drippings

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