Triple Meat Loaf With Bass Ale Gravy

By smleonard

Ingredients

• 1 # ground beef (approximately)
• 1 # ground pork (approximately)
• 1 # ground veal (approximately)
• 3-5 cloves garlic (peeled and crushed) - in a garlic press
• 1/2 oz. flat Italian parsley (picked from stem and chopped)
• 3 tbsp. kosher salt
• 1 tbsp. ground black pepper
• 1 tbsp. onion powder
• 3 cracked eggs
• 1-2 c. fresh bread crumbs
• 1 c. tomato puree
• 1 c. ketchup
• 8 tbsp. all-purpose flour
• 12 fl. oz. bass ale
• 12-15 fl. oz. chicken broth

Details

Servings 6

Preparation

Step 1

Combine ground meats, garlic, parsley, salt, pepper, onion powder, eggs and bread crumbs in a large mixing bowl and mix well by hand until combined thoroughly. Remove from bowl onto a clean work surface and form by hand into an oval loaf approximately 12 inches long by 4 inches wide and high. Transfer to a roasting pan and bake in a 400 degrees oven for 15-20 minutes. Combine tomato puree and ketchup in a small mixing bowl and mix until combined thoroughly. Remove meat loaf from oven, spread tomato mixture over the top, return meat loaf to the oven and cook for another 20-30 minutes or until an internal temperature of 150-degrees is achieved. Remove meat loaf from the oven and transfer to a serving platter. Place roasting pan on the stove over a medium heat and stir in flour. Cook for 3-5 minutes, stirring continuously, lowering heat if necessary to prevent burning. Add bass ale in small increments, whisking until smooth after each addition. Add chicken broth and bring to a simmer, stirring often to prevent sticking and burning. Simmer for 5-10 minutes and strain mixture into a small bowl or gravy boat. Slice meat loaf crossways in to 1-2 inch pieces and arrange on a large serving platter, placing sauce boat with gravy next to it.