Preparation Instructions

• Preheat the oven to 350F degrees. Place a piece of parchment paper or foil on a sheet pan.
• Heat the olive oil in a large skillet over medium heat. Add the onion and celery and cook stirring occasionally, until the vegetables are soft, about 7 minutes.
• Set aside to cool slightly.
• In a large bowl combine the beef, turkey, parsley, thyme, eggs, milk, salt, and pepper.
• Add the onion mixture and the oats and combine with clean hands until mixed well.
• Form into 1 long or 2 smaller rectangle loaves. Bake for 50 minutes, or until a thermometer inserted in the middle reads 160 degrees.
• Remove from the oven and rest for 10 minutes.
• Meanwhile, when the meatloaf is almost ready, combine the cold beef broth, thyme, and flour in a small saucepan and whisk well over medium heat until it comes to a boil, then simmer over medium-low heat until it thickens, stirring occasionally about 5 minutes.
• Pour the pan drippings, if any, into the gravy and continue to whisk another minute. Adjust salt and pepper to taste, as needed, then discard thyme.
• Slice the loaf into 24 slices (if making 1, or 12 slices each if making this into 2 loaves) and serve hot with the gravy. Garnish with parsley if desired.