Ingredients:

  • 1.5 lbs 80/20 ground beef
  • 0.5 lbs ground pork
  • 1 cup panko breadcrumbs
  • 1/2 cup whole milk
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 large eggs
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh parsley, chopped
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1.5 tsp Kosher salt
  • 1 tsp cracked black pepper
  • 2 cups beef stock
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 tsp onion powder
  • 1/2 tsp browning sauce

Instructions:

  1. Combine 1 cup panko and 1/2 cup milk in a small bowl. Note: This creates the panade that keeps the meat tender.
  2. Cook 1 diced yellow onion and 3 minced garlic cloves in a dash of oil until translucent and fragrant.
  3. Whisk 2 eggs, 2 tbsp Worcestershire, 1 tbsp Dijon, and the dried herbs in a large bowl.
  4. Add 1.5 lbs beef and 0.5 lbs pork to the egg mixture. Note: Use your hands but don't squeeze too hard!
  5. Add the soaked panko and the cooled onion mixture to the meat.
  6. Gently press the mixture into a 9x5 pan or shape it into a 9 inch log on a baking sheet until smooth on top.
  7. Roast at 350°F for 45 minutes until the exterior is browned and sizzling.
  8. Melt 3 tbsp butter in a pan, whisk in 3 tbsp flour, and cook for 2 minutes until it smells nutty.
  9. Slowly add 2 cups beef stock, onion powder, and 1/2 tsp browning sauce. Simmer until velvety and thick.
  10. Pour half the gravy over the loaf, bake for 15 more minutes, then let it rest 10 minutes before slicing.