Go Back
–+ servings

Open-Faced Meatloaf Sandwiches with Onion Gravy

Print oppskrift Pin oppskrift
Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 8 slices leftover Cracker Barrel meatloaf
  • 4 thick slices sourdough bread
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

fremgangsmåte
 

  • Preheat the oven to 350 degrees. Place the meatloaf slices on a baking sheet and warm them for 8 to 10 minutes until heated through.
  • While the meatloaf warms, melt the butter in a large skillet over medium heat. Add the sliced onions and cook for 10 to 12 minutes, stirring often, until they turn soft and golden.
  • Sprinkle the flour over the onions and stir for 1 minute. Slowly pour in the beef broth while stirring to avoid lumps. Add the Worcestershire sauce, salt, and pepper. Simmer for 5 minutes until the gravy thickens slightly.
  • Toast the sourdough bread slices until golden and crisp.
  • Place two warmed meatloaf slices on each piece of toast. Spoon the onion gravy generously over the top and sprinkle with chopped parsley before serving.

merknader

Warm the meatloaf slices gently so they stay moist inside the gravy. If the gravy thickens too much while it sits, stir in a splash of broth to loosen it. Leftovers reheat well in a covered skillet over low heat with a little extra broth added to the gravy.
Course: Main Course
Cuisine: American
Equipment: Large Skillet, Baking Sheet