Ammo Meatloaf and Gravy
Recipe type: Poultry
Serves: 6
  • Meatloaf:
  • 1 Tablespoon butter
  • 3/4 Cup minced green onions
  • 3/4 Cup minced white onion
  • 1/2 Cup minced carrots
  • 1/2 Cup minced celery
  • 1/4 Cup minced red bell pepper
  • 1/4 Cup minced green bell pepper
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon freshly-ground black pepper
  • 1/2 teaspoon Cayenne pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cumin
  • 3 eggs; beaten
  • 1/2 Cup ketchup
  • 1/2 Cup half-and-half
  • 1 1/2 pounds ground turkey
  • 1/2 pound chicken sausage
  • 3/4 Cup fresh bread crumbs
  • Gravy:
  • 2 Tablespoons butter
  • 4 shallots; minced
  • 1 fresh thyme sprig
  • 1 bay leaf
  • freshly-ground pepper, to taste
  • 1/4 Cup minced red bell pepper
  • 1/4 Cup minced yellow bell pepper
  • 1/2 Cup half-and-half
  • 2 teaspoons minced garlic
  • 1 Cup beef or veal stock
  • 1 Cup chicken stock
  • 2 Roma tomatoes; peeled, seeded and diced
  • 1/2 Cup ketchup
  • salt, to taste
  1. For the Meatloaf: Melt butter in skillet over medium heat. Add green onions, white onion, carrots, celery, red and green peppers and garlic. Saute until soft, about 10 minutes.
  2. Combine salt, black pepper, cayenne pepper, nutmeg, cumin and eggs in large mixing bowl. Add ketchup and half-and-half. Blend thoroughly with vegetable mixture. Add turkey, chicken sausage and bread crumbs to vegetable mixture. Mix with hands to form loaf.
  3. Place in a greased 9 by 5 inch loaf pan. Bake at 350 degrees until cooked through and nicely browned, 45 to 60 minutes. Let rest 10 minutes before serving with Gravy.
  4. For the Gravy: Melt 1 tablespoon butter in heavy skillet over medium heat. Add shallots, thyme, bay leaf, pepper to taste and red and yellow peppers. Saute over medium heat until tender, about 10 minutes.
  5. Add half-and-half, 1 teaspoon pepper, garlic and beef and chicken stocks. Simmer, uncovered, over high heat until liquid is reduced by 1/4, about 10 minutes.
  6. Add tomatoes and ketchup and bring to a simmer. Cook, covered, 20 minutes. Stir in remaining butter and season to taste with salt and pepper. Strain gravy, discarding bay leaf and thyme before serving.
This recipe yields 6 servings.

Each serving, with 1/4 Cup gravy: 267 calories; 990 mg sodium; 80 mg cholesterol; 12 grams fat; 14 grams carbohydrates; 26 grams protein; 0.66 gram fiber.
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