Meatloaf with gravy and beans

Meatloaf with gravy and beans

The meatloaf will hardly ever win any beauty contests but let's not judge the book by its cover! Its inner beauty lies within its rich flavor and simplicity. Incredibly easy to make and highly satisfying with gravy and fresh green beans. Perfect as a scrumptious low-carb dinner for the whole family.

Meatloaf with gravy and beans

The meatloaf will hardly ever win any beauty contests but let's not judge the book by its cover! Its inner beauty lies within its rich flavor and simplicity. Incredibly easy to make and highly satisfying with gravy and fresh green beans. Perfect as a scrumptious low-carb dinner for the whole family.
USMetric
6 servingservings

Ingredients

Meatloaf
  • 2 lbs 900 g 85% lean ground beef
  • 1 1 large egg, beatenlarge eggs, beaten
  • ½ cup 125 ml heavy whipping cream
  • 4 tbsp 4 tbsp tomato paste
  • 1 tbsp 1 tbsp onion powder
  • 1 tbsp 1 tbsp sweet paprika powder
  • 1½ tsp 1½ tsp salt
  • ½ tsp ½ tsp ground black pepper
  • ½ cup 125 ml finely chopped fresh parsley, for garnish (optional)
Gravy
  • 113 cups 325 ml heavy whipping cream
  • ¼ cup 60 ml cream cheese
  • 1 tbsp 1 tbsp tomato sauce
  • 1 tbsp 1 tbsp Worcestershire sauce
  • 1 tbsp 1 tbsp Dijon mustard
  • salt and ground black pepper, to taste
Beans
  • 1¾ lbs 800 g fresh green beans, ends trimmed
  • 3 tbsp 3 tbsp butter
  • 1 tbsp 1 tbsp salt

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Place the oven rack in the center position, and preheat the oven to 350°F (175°C). Grease a 9x5x3" loaf pan.
  2. In a medium sized bowl, combine the meatloaf ingredients together with clean hands. Pat the meat mixture into the loaf pan, and bake for 1 hour, or until an inserted meat thermometer reads 160°F (70°C). Remove from the oven and allow to rest for 10 minutes before slicing. Garnish with parsley.
  3. In a saucepan, over medium high heat, add the gravy ingredients. Bring to a boil, stirring continuously with a whisk. Lower the heat and simmer until the sauce thickens. Salt and pepper to taste.
  4. Fill a large stock pot ¾ full with water, add the salt and bring to a rolling boil. Blanch the beans by adding them to the boiling water, for approximately 2-3 minutes (remove when they are bright green, and still firm). Drain the beans, and place them in ice water for about 3 minutes, to prevent them from cooking any further.
  5. Heat a large skillet over medium heat. Melt the butter and then add the beans. Sauté the beans for about 5 minutes or until tender. Salt and pepper to taste.

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6 comments

  1. 1 comment removed
  2. Julia
    I wonder whether you could cook the meatloaf in an instant pot instead of the oven??
  3. Julie B
    This was pretty good. Both the meat loaf and the gravy have good flavor.
  4. Dawn
    Thank you for the wonderful recipe! It was very good. The only changes we made was to put dried parsley and half a diced red bell pepper in the meat. Added mashed cauliflower to complete the meal. Next time we'll probably use less salt though.
  5. Carol
    The gravy just tasted of cream cheese mostly I wasn't impressed. The meatloaf was pretty good.
  6. Ruby
    Tasted so yummy, I added some mushrooms to the gravy. Perfect
  7. HeatherB
    I enjoyed the gravy. I liked the meatloaf but was upset by how much fat cooked out of it. I felt like I was wasting money by adding the heavy cream if the fat part was going to leave. The green beans were delicious. Overall the family enjoyed it and had seconds. We will probably make again although I may play around with the meatloaf a bit to see if we find something we like better.

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