1 lb. ground sirloin
1/3 lb. ground pork
1/4 C. plain bread crumbs
1/8 C. milk
1 egg, lightly beaten
salt
fresh ground pepper
3 T. Worchestershire
1/4 t. ground nutmeg
1 T. tomato paste
1 green bell pepper, cored, seeded and finely chopped
1 large garlic clove. finely chopped
5 scallions, thinly sliced
2 T. vegetable oil
1 C. chicken stock
2 T. butter
1 small onion, finely chopped
1/4 t. crushed red pepper flakes
2 T. all-purpose flour
1/4 C. heavy cream
1/4 C. fresh flat-leaf parsley, chopped
Place the meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread crumbs and dampen them with the milk. Pour the egg over the bread crumbs and then add salt, pepper, Worcestershire, nutmeg, tomato paste, green peppers, garlic and scallions. Mix together and form into 4 large oval patties, 3/4 inch thick. Preheat a large nonstick skillet over medium-high heat with the vegetable oil. Fry the meatloaf patties for 7 minutes on each side.
Remove the meatloaf patties to a platter, tent with foil, and return the pan to the heat. Reduce the heat to medium and add the butter, onions and red pepper flakes. Cook for about 2 minutes and then sprinkle with the flour. Cook for 1 minute and then whisk in chicken stock and heavy cream. Bring the gravy to a bubble. If gravy is too thick, thin with additional stock. Taste and season with salt and pepper. Stir in parsley and remove the gravy from the heat.
Slice the meatloaf patties and smother with gravy.