Finishing your Meatloaf Gravy
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Finishing your Meatloaf Gravy
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Overmiller began her professional career as a bartender and waitress at Proximo Restaurant Group's Austin Grill in Washington, DC. Realizing she craved more experience in the kitchen, she then made the shift to Cafe Atlantico, also part of Proximo, where she worked as a line cook while attending the esteemed L'Academie de Cuisine in Maryland. In 2002, she graduated and accepted a position at Ristorante Tosca under the direction of Chef/Owner Cesare Lafranconi. At Tosca, she quickly moved her way up from Line Cook to Pastry Chef to Sous Chef. With a desire to broaden her experience after spending three years at Tosca, Lanfranconi made a phone call to Chef/Owner Cathal Armstrong on Overmiller's behalf, which brought her to Restaurant Eve in Old Town Alexandria, Virginia. Chef Armstrong�s leadership taught Overmiller about the importance of local vendors and sourcing from local farms, along with honing in on her technical culinary skills. Armstrong added French techniques to Overmiller's Italian preparation, and soon she found a balance between both of her mentors� skills. As a 2004 Jean-Louis Palladin Foundation award recipient, Overmiller had the opportunity of a lifetime to travel to Italy and learn about ingredients and cooking techniques. She has proven herself in many kitchens and now, as the Executive Chef at the latest addition to the Armstrong's projects, which opened in May 2007, Overmiller continues to use the skills she has developed throughout the years.
Finishing your Meatloaf Gravy
Chef Shannon Overmiller demonstrates how to finish meatloaf gravy.
Finishing your Meatloaf Gravy
Ingredients
2 tablespoons of butterHeavy cream
Fresh thyme
Meat loaf mixture
1 chopped onion
1-2 tablespoons of flour
1 cup of white wine
Salt
Pepper
Meatloaf drippings
2 cups of chicken stock
Sauted mushrooms
Instructions
1. Cook the meatloaf mixture and onions on a saute pan. Add the tomato glaze and allow it to cook out.
2. Add the flour and when it's cooked out, add the wine. Let it simmer for 45 minutes.
3. Bring the temperature back up and add chicken stock and heavy cream. Season with salt, pepper and thyme.
4. Strain the gravy and add the sauted mushrooms. Cook it for a little longer.
Transcripts
Shannon Overmiller: Shannon Overmiller here at The Majestic in Old Town. We are finishing up the preparation of the meatloaf dish, right now we have just finished with the whipped potatoes and now we are going to finish up the meatloaf gravy which we have previously started and it's been simmering. You can get a sense of the timing as well with all these things. Everything is pretty much coming together at the same time, which is what you want for your dinner.
So now that we have reached a good consistency with our gravy, we want to go ahead and strain it out, this is a -- you can use a strainer anyone you have at the house, this is called a chinois. It goes right through here, you take a ladle, or anything to get through this strainer, just strain it through. At this stage I like to add the sauted mushrooms, but you don't have to, anything you want. I really like the mushrooms with the meatloaf. Like I said you could add your meatloaf juices into that as well before.
So now you see your sauce consistency. It's a nice coating consistency again I'll show you. A little thicker but you see how it doesn't come together quick on the back of the spoon, which is what you want. At this stage you taste it, I am going to let it come down just a little bit more and I will add parsley right at the end when I finish it with butter, but at this stage I would like to add the mushrooms as well to get a flavor in there too. Let that cook for a little bit more, and go check your meatloaf.
So now that it's reached the consistency that I like and it's been flavored a little bit with the mushrooms and the addition of thyme and tasted the seasoning , we'll see again how that coats that spoon. It's a little thicker than it was, it's very slow to run off again, that's what you want. So I finish this now with fresh parsley, a good amount, it's very good in this dish, you really want to take that. Some more butter, a good amount, off the heat, just swirl that in, it just enriches it even more, that's it, okay. That's how our sauce has been finished. So now we'll go ahead and plate the meatloaf.
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