Use up your leftover stuffing and gravy in this easy-enough-for-a-weeknight, savory meatloaf.
- 1 1/4 lb. ground beef, chicken, turkey, or pork
- 3 C. cold, leftover stuffing, chopped and loosely packed
- 1/2 small yellow onion, minced
- 1/2 C. cold gravy
- 1/4 C. ketchup
- 2 T. Worchestershire Sauce
- 1 egg, beaten
- salt and pepper
- 4 slices of bacon
Heat the oven to 400 degrees. Combine all the ingredients except the bacon together with your hands until just combined. Split the mixture into two halves and mold into loaf shapes on a rimmed baking sheet. Cut the bacon in half and drape the slices over the tops of the two loaves. Bake for 45 minutes. Let the meatloaves rest for ten minutes before slicing. You can throw some root veggies or Brussels sprouts on the baking sheet with a little olive oil and salt about halfway through and they will cook with the meat juices and be super tasty.
Brilliant idea! And that gravy carmelizes — oh so good.