1 lb lean ground beef
1 large egg, whisked
1/3 C plain bread crumbs
2-3 T heavy cream
1/3 C white onion chopped finely
1 t herb salt
¼ t white pepper
1 t kosher salt
¼ C catsup
1/8+ C Sriracha sauce (Your choice)
Small golden potatoes that are about 2 inches in width (Or cut larger potatoes into these huge chunks)
Sprigs of fresh thyme
3 T olive oil
3 T balsamic vinegar
4 T butter
1 cube beef bouillon dissolved in 2 C boiling water
¼ t Kitchen Bouquet
¼ C flour
Salt and Pepper to taste for gravy
Toss potatoes with the balsamic vinegar and oil, generously salt and pepper, place on cookie sheet. Scatter fresh sprigs of thyme on top. Bake in a 375 degree oven for 45-50 minutes or until outside is caramelized and inside is soft. Watch it as the balsamic can burn. I suggest lining the baking sheet with foil.
In a large mixing bowl, combine meat, egg, cream, bread crumbs, white pepper, kosher salt, herb salt, catsup and Sriracha. Blend with hands. Form into a log and place on a foil lined cookie sheet. Bake in a 375 degree F oven for 35-40 minutes, or until internal temp is 170 degrees. (You can cook this along with the potatoes. Put the meatloaf on top and add 10 minutes after you’ve put the potatoes in…the taters take longer.) You can even garnish the cooked meatloaf with the Sriracha if everyone loves hot!
Gravy: Melt butter and add flour and make a roux, stir and cook for about 2 minutes on medium low to cook out the flour taste. Add the stock, by first adding about 1/3 C first and blending with a whisk, some salt and pepper, and a bit of Kitchen Bouquet gravy flavoring. Whisk well on medium high heat until slightly thick but not pasty. I add about 1 ½ C to get it to this point because as it sits while you wait to serve, it thickens, and you may want to thin it a bit with the remaining stock. Serve over meat and potatoes. Season as needed. (The choice of bullion is key. Some are salty and some are herbal. Judge the flavor yourself for extra seasoning.)
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