Not Your Typical Meatloaf

If you live in Dallas you have to know about Kuby's Sausage House in Snider Plaza.  I particularly love their meatloaf with brown gravy, seasoned sauerkraut, German potato salad and their marinated cucumbers.  As I've stated before, one of my biggest passions is food and everything that goes into creating a meal.  I started researching recipes to figure out the best combination of flavors to re-create some of Kuby's signature dishes.  

I don't like my meatloaf with ketchup and tomatoes or it tasting sweet at all, which is why I like Kuby's version so much.  I substituted brown gravy for the ketchup called for in most recipes.  I cooked one of the loaves in a big loaf pan and a couple others in little, single-serving loaf pans.  When cooking again I will do individual servings as they seemed to turn out better than the one in the bigger pan and of course, the smaller ones cooked quicker.  Top each serving with extra brown gravy and I recommend serving with warm German potato salad (recipe to follow).



1 (1 1/2 ounce) slice white bread, or dried Italian bread crumbs
2 TBSP milk
1 1/2 cups prepared "McCormick's Classic Brown Gravy" or 1/2 cup ketchup, divided
1 lb ground beef, extra lean
1 lb lean ground veal
1 lb lean ground pork
1 cup chopped onion
2 garlic cloves, minced
1/2 cup chopped fresh parsley
1 TBSP Dijon mustard
2 tsp dried basil
2 tsp Worcestershire 
1 tsp celery seed
salt and pepper to taste
2 large egg whites
Cooking spray

Preheat oven to 350 degrees.


If not using already dried bread crumbs, place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 1 1/2 cups.


Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes. Add 1/2 cup of brown gravy (or 2 -3 TBSP ketchup) and remaining ingredients except cooking spray.


Shape meat mixture into a 9 x 5-inch loaf pan placed on a broiler pan coated with cooking spray. Spread remaining 6 tablespoons brown gravy or ketchup over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand for 10 minutes. Cut the loaf into 12 slices.  Serve with brown gravy.