Funk Buffer Bleu- Inspired Meatloaf with Dijon Gravy
constituents
For the Meatloaf
1 lb ground funk
mug breadcrumbs
mug grated Parmesan rubbish
1 egg, smoothly beaten
tablespoon garlic greasepaint
1 tablespoon onion greasepaint
tablespoon dried thyme
swab and pepper, to taste
/ 2 mug minced ham
mug tattered Swiss rubbish
For the Dijon Gravy
2 soupspoons unsalted adulation
2 soupspoons each- purpose flour
mugs funk broth
mug heavy cream
1 teaspoon Dijon mustard
tablespoon Worcestershire sauce
swab and pepper, to taste
For Garnish
Fresh parsley, diced
Instructions
Prepare the Meatloaf
Preheat your roaster to 375 °F( 190 °C). Grease a loaf visage or line it with diploma paper.
In a large coliseum, combine ground funk, breadcrumbs, Parmesan rubbish, egg, garlic greasepaint, onion greasepaint, thyme, swab, and pepper. Mix until just combined.
Gently fold in the minced ham and tattered Swiss rubbish. Avoid overmixing to keep the meatloaf tender.
Shape and Singe
Transfer the admixture to the set loaf visage, pressing it into an indeed subcaste.
Singe for 40- 45 twinkles or until the internal temperature reaches 165 °F( 74 °C). Remove from the roaster and let it rest for 5- 10 twinkles before slicing.
Make the Dijon Gravy
While the meatloaf is incinerating, melt adulation in a saucepan over medium heat.
Stir in the flour and cook for 1- 2 twinkles to form a roux. Gradationally whisk in the funk broth until smooth.
Stir in the heavy cream, Dijon mustard, Worcestershire sauce, swab, and pepper. Cook for 3- 5 twinkles, whisking sometimes, until the gravy thickens.
Serve
Slice the meatloaf and mizzle with warm Dijon gravy. Garnish with fresh parsley and serve with mashed potatoes, fumed vegetables, or a side salad.
This funk Buffer Bleu- Inspired Meatloaf combines all the classic flavors you love in a family-friendly, easy- to- make dish, perfect for any occasion!