Suzanne Rafer's Self-Gravying Meatloaf

Ingredients

• 2 pounds ground beef round
• 1 large egg, plus 1 egg white
• 1 large clove garlic, minced
• ⅓ cup fine dry bread crumbs
• ¼ teaspoon kosher salt
• 1 tablespoon olive oil
• ½ cup ketchup
• 2 cups beef broth
• ¼ cup whole mixed pickling spices, tied in cheesecloth
• 2 bay leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    516 calories; 23 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 56 grams protein; 202 milligrams cholesterol; 881 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four to six servings

Preparation

1. Preheat the oven to 350 degrees. Place the meat in a large mixing bowl. Flatten it slightly. Beat the egg and the egg white in a small bowl. Add the garlic, bread crumbs and salt and stir to combine. Pour the egg mixture over the meat, then use your hands to knead the mixture until it is well blended. Form the meat into a loaf shape, about 8 by 4 by 2 1/2 inches.
2. Heat the oil in a large heavy pot over medium heat. Add the meatloaf and brown for 3 to 4 minutes. Gently turn to brown the other side, an additional 3 to 4 minutes. Once browned, slide a spatula under the loaf to make sure it has not stuck to the bottom of the pan. If it has, loosen it and scrape up any bits of meat that are stuck.
3. Pour the ketchup over the top and down the sides of the meatloaf. Pour the broth around the meatloaf and stir with a fork to combine with the ketchup. Add the pickling spices and place 1 bay leaf on each side of the loaf. Bring the broth to a boil. Cover the pot and place it in the oven. Bake until the meat loaf is firm, about one hour.
4. Remove the meatloaf from the oven, remove the bay leaves and the spice bag, cool and refrigerate over night. About 40 minutes before serving, remove the meatloaf from the refrigerator, lift the layer of fat from the top of the gravy and place the pot, covered, over medium-low heat to warm, about 20 minutes. Add additional cold water if the gravy seems too skimpy. Serve in 1-inch slices with mashed potatoes.