I woke up to a TON of new followers on the page and quickly figured out Taste of the South magazine had re-shared this meatloaf recipe. I hadn’t yet published it here to the blog but out of recent popular demand I’m joyfully posting it now!
I hope you all enjoy this cognac and beef stock infused meatloaf. Let’s get started.
Here’s what you’ll need:
2 lbs of ground beef (80/20)
1 large green bell pepper (diced)
1 large vidalia onion (diced)
1 large carrot (diced)
2 large eggs
4 Tbsp of unsalted butter
1 Tbsp of bacon fat/grease
2 shots of cognac (you know this blog has a preference LOL)
3 cups of beef stock
seasoned salt (to taste)
3 Tbsp of garlic powder
3 Tbsp of onion powder
black pepper (to taste)
1/2 cup of all purpose flour
Grab your medium sized skillet or cast iron pan and set it to medium heat. Once the skillet is good and hot, add your 4 Tbsp of butter and bacon grease. Once the butter and grease are melted add your diced bell pepper, onion, and carrots. This is the times to add your seasoned salt, 1 Tbsp of garlic powder, 1 Tbsp of onion powder and black pepper.
Cook the vegetables down until soft and just a tad bit brown, this may take about 15 minutes to do. Once the vegetables are cooked de-glaze the pan with your 2 shots of cognac….now my shots may be a little bigger or smaller than yours and that’s okay as long as you pour one up for yourself as well just like I did LOL!
Cook the alcohol and vegetable mixture for about another 2 minutes then remove it from the pan into a separate bowl to cool.
Preheat your oven to 375°F.
Grab your 2 lbs of ground and add it to a mixing bowl. Also add seasoned salt, 1 Tbsp of garlic powder, 1 Tbsp of onion powder, black pepper, 2 large eggs, 1/4 cup of flour, and your cooled vegetable mixture. Get your hands in there and MIX. Combine the meatloaf mixture until each ingredient is well incorporated. Now mold it into a loaf and place it into your preferred baking dish, I have a favorite loaf pan I love to use. Cover the loaf in aluminum foil and place it into the oven for 1 hour and 15 minutes.
Once the meatloaf is cooked remove it from the oven and pour off the grease into a separate bowl. It’s time to make the gravy.
Add to your skillet set on medium high heat about 4-5 Tbsps of the served oil from the meatloaf. Once the oil is hot, add your remaining 1/4 cup of flour to the oil along with seasoned salt, 1 tbsp of garlic powder, 1 tbsp of onion powder and black pepper. Cook the flour mixture (continuously stirring) until it becomes a deep brown color. Then add your 2 1/2 cups of beef stock, stir until the gravy thickens and then remove it from the heat. It will continue to thicken as it cools.
WHEW! Finally it’s time to eat! I chose to plate my comforting meatloaf and gravy up with a red skins potato and cauliflower mash along with some green beans. What will you enjoy with yours? Be sure to leave a comment below and tag me on Instagram if you try this recipe @CookingWithRoxy.
I’ll see you all next time and as always sending lots of moxie your way.