Best Gravy for Make-Ahead Meatloaf

Question

I'm making meatloaf with gravy for my brother's family to heat up after a funeral service.  Anyone have thoughts on which would be better- a roux based gravy or gravy thickened with corn starch slurry?  I just don't want it to separate in the fridge and be gross.
Thanks!
Carrie

Lynn Clark · Accepted Answer

Hi Carrie - A gravy made with flour or a cornstarch slurry can both separate when reheated, but you can easily bring ti back together. Bring to a simmer over low heat and whisk vigorously to recombine. If you won't be the one reheating it, I would add some reheating instructions onto the container. Good luck! Best, Lynn C.

Best Gravy for Make-Ahead Meatloaf

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