Classic Cracker Barrel-Style Meatloaf with Buttermilk Biscuits and Gravy
Ingredienser
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup ketchup
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup cold butter, cubed
- 3/4 cup buttermilk
- 2 tablespoons butter
- 2 cups milk
- Additional salt and black pepper to taste
fremgangsmåte
- Preheat the oven to 350 degrees. In a large bowl, combine the ground beef, breadcrumbs, milk, onion, salt, and pepper. Mix until just blended, then shape into a loaf and place on a baking sheet. Spread the ketchup evenly over the top.
- Bake the meatloaf for 50 minutes until it reaches an internal temperature of 160 degrees. Remove from the oven and let it rest for 5 minutes before slicing.
- While the meatloaf bakes, prepare the biscuits. In a mixing bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the buttermilk until a soft dough forms.
- Turn the dough onto a floured surface, pat it to 1-inch thickness, and cut out 4 biscuits. Place them on a baking sheet and bake for 12 to 15 minutes until golden.
- For the gravy, melt the butter in a skillet over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk while whisking, then season with salt and pepper. Cook until the gravy thickens, about 3 to 4 minutes.
merknader
Slice the meatloaf only after it rests so the slices hold together better. If the gravy thickens too much while sitting, stir in a splash of milk to loosen it. Leftover biscuits reheat well in a 300-degree oven for a few minutes, and the gravy can be made ahead and gently warmed on the stove before serving.
Course: Main Course
Cuisine: American
Equipment: Mixing Bowls, Baking Sheet, Large Skillet, Oven
Cuisine: American
Equipment: Mixing Bowls, Baking Sheet, Large Skillet, Oven