MEATLOAF GRAVY

By Marinel

This stand alone gravy needs no juice from the meatloaf.

Ingredients

• 1 . 2 tablespoons of butter
• 2 . 4 shallots, minced
• 3 . 1 sprig of thyme
• 4 . 1 bay leaf
• 5 . dash of crushed peppercorns
• 6 . 1/4 cup chopped red bell pepper
• 7 . 1/4 cup chopped yellow bell pepper
• 8 . 1 cup white wine
• 9 . 1 cup veal or beef stock
• 10 . 1 cup chicken stock
• 11 . 2 roma tomatoes, diced (peeled seeded)
• 12 . salt and pepper to taste

Preparation

Step 1

1. In a heavy pan, melt 1 tablespoon butter and saute shallots, thyme, bay leaf, peppercorns and red and yellow bell peppers over medium heat for 3 minutes.

2. Add wine and simmer over high heat until reduced by 3/4 to make a glaze. Add veal or beef stock and chicken stock and simmer, uncovered, over high heat until reduced by 1/4. Add tomatoes and bring to slow simmer, cook covered for 20 minutes

3. Stir in remaining 1 tablespoon of butter and season with salt and pepper to taste.