Thanksgiving Meatloaf and Gravy - chicken

Method

• For the meatloaf: In a heatproof bowl, add your two boxes of stuffing, poultry seasoning, mustard, garlic and chili flakes.
• Pour the two cups of hot water over the stuffing and mix well to soften.
• Set aside.
• In another bowl, mix together the 2 pounds of ground chicken or turkey, salt and pepper and 2 eggs.
• Mix both the stuffing and the meat mixture together.
• Take more than half of the meatloaf mixture and start to make your meatloaf this will be your bottom layer.
• Put it in a roaster pan or on a baking sheet with sides.
• Lay slices of the cranberry sauce in the middle of the first layer and top with the remaining meatloaf mixture.
• Take time to make sure all the cranberry sauce is surrounded by the meatloaf mixture.
• Bake in a 400 degree F oven for 50-55 minutes or until fully cooked.
• Slice and serve with gravy.
• To make homemade stove top gravy: In a large skillet, melt 2 Tablespoons of butter/margarine and 1 Tablespoon of canola oil together.
• Then slice an onion and add it to the pan and allow it to cook gently at medium heat until they fully soften.
• Add salt and pepper.
• I cooked it for about 10 minutes to get the onions softened but not brown.
• Next add 1/4 cup of all purpose flour.
• Cook the flour with the other ingredients for about 2 minutes until the raw flour flavor is gone.
• Add 2 cups of chicken broth (or water and chicken bouillon equivalent) to the pan and bring to a simmer.
• Add the Worcestershire sauce and 1 cup of half and half or whole milk to the pan.
• Stir well and allow to thicken.
• If you need add more salt and seasoning.
• Serve meatloaf covered with gravy.