Meatloaf Dinner

Instructions

Heat a large stainless steel straight-sided sauté pan over medium-high heat. Add the bacon fat, garlic and the diced vegetables, and sauté until the vegetables are lightly browned around the edges. Remove them from the pan and let them cool.

Mix the meats, crushed croûtons, seasonings, ketchup, Worcestershire, egg and herbs with the cooled vegetables, leaving out the bacon. Shape the mixture in a loaf pan, turn it out onto an ungreased, unlined baking pan, and push a probe thermometer into the center at a 45 degree angle. Bake at 325°F until the center reads 155°F, then move the loaf to a different pan and keep it warm.

In a separate oven, toss the carrots with olive oil and garlic and season generously with salt and black pepper. Spread them in a single layer on a half-sheet pan and bake at 450°F for about 25 minutes, shaking the pan halfway through. Keep them warm.

For the gravy, set the meatloaf pan over medium-high heat across two burners. Whisk in flour and cook, whisking often, until it turns blond. Deglaze with the chicken broth and boil until the liquid has reduced by two thirds.

Stir in the cream and Worcestershire and lower the heat to just below a simmer. Cook until the gravy thickens slightly and coats the back of a spoon.

While the broth reduces, put the potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat with the lid on. Uncover, reduce to a simmer, and cook 10 to 15 minutes, until a potato crushes easily with tongs.

Warm the cream and butter together in the microwave for about 35 seconds. Drain the potatoes, return them to the saucepan, and mash. Add the warm cream and butter, salt and pepper, mash until smooth, then stir in the egg yolk until combined.

Slice the meatloaf thickly. Put a dollop of mashed potatoes on each plate, top with slices of meatloaf and some roast carrots, and pour gravy over everything.