Peachy the Magazine May June 2015 | Page 76

On the Go with Lorraine Wallace
Bake the meat loaves on a rack in the
center of the oven until an instant‑read
thermometer inserted into the center of
a loaf registers 165°, 1 to 1½ hours.
Gently and carefully drain the juices
out of the meat loaf pans into a glass
measuring cup or gravy separator, and
set aside.
Cover the loaves loosely with foil to
keep warm and let rest while you
make the gravy.
To make the gravy:

In a medium saucepan over low heat,
melt the butter. Whisk in the flour, and

cook, whisking constantly to combine,
for 1 minute. Slowly whisk in the pan
juices and the broth, a little at time, to
combine. While whisking constantly,
raise the heat to medium and allow the
gravy to just come to a boil; as soon
as it reaches a boil, reduce the heat to
medium‑low and simmer until slightly
thickened and reduced, about 5 minutes. Strain the gravy through a mesh
sieve into a bowl. Stir in the sage, and
season to taste with salt and pepper.
To serve, pour the gravy into a
warmed sauceboat, cut the meat loaf
into thick slices and place on a warmed
platter, and pass them together. n

All recipes excerpted from
MR. & MRS. SUNDAY SUPPERS
© 2015 by Lorraine Wallace.
Reproduced by permission of
Houghton Mifflin Harcourt.
All rights reserved.

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