Stovetop meatloaf (Hamburgers & Gravy)
1 1/2 lbground chuck
2 slicebread, moistened**
1 stalk(s)celery, diced fine
1/4green pepper, diced fine
1/2 tspgarlic powder
·salt and pepper to taste
** DO NOT SUBSTITUE BREAD CRUMBS
NOTE: TO MOISTEN THE BREAD DIP YOUR FINGER TIPS IN WATER AND SPRINKLE OVER THE BREAD SLICES 2 TO 3 TIMES
How to Make Stovetop meatloaf (Hamburgers & Gravy)
- break apart ground chuck. Add egg, salt, pepper and onion. Mix well. Break off moistened bread pieces and drop into meat. Mix well until bread is worked into the meat. Add a couple tablespoons of water as needed (the water is needed as the bread soaks up all the moisture and you want the meat to stay moist).
- Melt butter in a heavy skillet.
- Form nice plump burgers (not flat and thin), pat with water and put in pan to fry.
- On a low to medium heat, brown one side and then the other. You want them done all the way through.
If you want gravy, remove hamburgers from pan, turn up heat and add some potato water and stir. Make a thin paste of 2 Tbsp cornstarch and a little water, then add little by little to pan while stirring. When thickened, bring to boil and shut off heat.
Serve with mashed potatoes and vegetable.