1 Edwards and Sons Low Sodium Not Chicken Bouillon cube
1/2 cup water
Kosher salt & fresh black pepper
1/4 cup panko breadcrumbs
Instructions
MISE EN PLACE • Heat oven to 375° F. Peel and chop garlic.
• In a bowl, combine beef, egg, half of panko,
half of pepper jelly, garlic and 1/4
teaspoon kosher salt. • On a baking sheet, shape
mixture into a rectangle about 4 times longer than
it is wide. • Bake in oven 15 minutes.
• Glaze meatloaf with remaining pepper jelly. •
Bake in oven until meatloaf is browned and pepper
jelly is set, about 5 minutes.
While meatloaf bakes- • Place a saucepan over
medium-high heat. Add remaining 2 pats butter.
• When butter melts and foams, whisk in flour
and bouillon. Cook, whisking, until flour
begins to brown and smell nutty, about 1
minute. • Whisk in 1/2 cup water. Cook at a
gentle boil, stirring, until gravy thickens, 1-
2 minutes. • Adjust consistency as desired with
water. Taste and adjust seasoning as desired
with kosher salt and black pepper.
Serving
Suggestions
Slice meatloaf. Divide between 2 plates. • Top meatloaf with gravy. Serve with some kind of potatoes.
Originally Submitted
7/23/2018
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