- 1 1/3 pounds ground sirloin, 90 percent lean ground beef
- 1 slice white bread, spread with softened butter, then cut into small cubes
- 1/8 cup (a splash) milk
- 1 egg
- 2 teaspoons grill seasoning blend, or coarse salt and black pepper combined
- 1/2 teaspoon ground allspice
- 1 rounded tablespoon tomato paste
- 1 medium onion, finely chopped, reserve 1/4 amount
- -Condiment Pan Gravy: (recipe to follow making of patties)
Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl.
Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan. Remove meat loaf patties to a platter and return pan to heat.
**3-Condiment Pan Gravy:**
2 tablespoons butter
1/4 medium onion, finely chopped, reserved from meatloaf mixture
2 tablespoons (a handful) all-purpose flour
1 to 1 1/2 cups beef stock
1 tablespoon ketchup
1 rounded teaspoon spicy brown mustard
1 tablespoon steak sauce
Reduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat.
Slice meatloaf patties and drizzle with gravy. Pile smashed potatoes (see Vegetables for recipe) along side and make a well in the center for sour cream or gravy. Serve meatloaf and smashed potatoes with baby carrots, or with a tossed salad dressed with oil and vineger.
- 1/4 cup butter or margarine
- 3 tablespoon flour
- 1 clove garlic
- 1 tablespoon onion juice
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon celery seed
- 1 2-ounce can mushrooms
- 3/4 cup liquid
- 18 medium boiled shrimp
- 1 1/2 pints medium oysters
- Parmesan cheese
To make sauce, melt butter and add flour, garlic, onion juice, Worcestershire sauce, celery seed and liquid. Add mushrooms and shrimp. Cook until thickened. Put oysters in saucepan and simmer just until edges curl. Drain. Put oysters on cleaned oyster shells. Cover each with sauce mixture. Sprinkle each with cheese. Place on tray covered with rock salt. Broil for about 5 minutes or until bubbly.