Family Meatloaf with Gravy

This recipe freezes well...make a double batch, bake both, and freeze one with gravy!

1-1/2 pound ground Chuck
1/2 pound Bob Evans bulk Italian sausage
1/2 cup onion, finely minced
1/4 cup celery, finely minced
1/4 teaspoon finely minced garlic
3/4 cup fresh bread crumbs
1 egg
1/2 cup milk
1 teaspoon salt
fresh pepper

Make breadcrumbs in food processor until finely chopped. Set aside in a large bowl. Mince onions, celery, and garlic in food processor and add to bread crumbs. Stir in the egg, milk, salt and pepper. Break up the sausage and mix well into the bread crumb mixture. Break up the beef and mix well. Shape into loaf. Bake at 350 for about 50-60 minutes. Allow to sit without slicing for at least 10-15 minutes tented with foil. Pass gravy separately. If freezing, I like to submerge the meatloaf in the gravy to help retain moisture in the meatloaf.

Gravy

2 Tablespoons flour
2 Tablespoons fat (bacon grease, lard, butter, suet, or olive oil)
1 teaspoon dried thyme leaves, crumbled
1/2 teaspoon dried sage
1/4 teaspoon dried ground fennel
1/4 teaspoon (or more) fresh ground pepper
2 cups beef broth

Melt fat and stir in flour. Cook until bubbling and browning to a golden brown color. Add all spices and let cook for a minute. Whisk in the broth slowly and stir very well until free of lumps. Taste for salt and adjust accordingly. Bring to boil, stirring almost constantly, until thickened.