Dottie’s Meatloaf and Gravy

By Yankee Magazine

Dec 14 2015


Dottie’s Meat Loaf and Gravy

Photo Credit : Mike Urban
Dorie Sperry, the owner of Dottie’s Diner in Woodbury, Connecticut, has come up with a recipe for meatloaf and gravy that would make even the most persnickety trucker order seconds. How good is it? Diner expert Mike Urban says it’s the best diner dish in New England!


Serves 6



1/4 cup finely diced red bell pepper
1/4 cup finely diced green bell pepper
1/4 cup diced white or yellow onion
1 1/2 pounds ground beef
2 tablespoons Dijon mustard
2 eggs, beaten lightly
3/4 cup bread crumbs
1 tablespoon marjoram


Preheat the oven to 400 degrees. Mix all the ingredients together in a large bowl. Fold the loaf into a greased bread pan. Bake in preheated oven for 1 hour.



1/8 cup chopped red peppers
1/8 cup chopped green peppers
1/4 cup chopped onion
1 teaspoon chopped jalapeno pepper
4 tablespoons butter
1/4 cup flour
24 ounces water, use beef base or bullion to taste


Saute the onion and peppers in the butter. Slowly add the flour and water, and cook over low heat until brown and thickened to the desired consistency.