Swedish Meatloaf with Cream Gravy

 1 pound ground meat, either beef or beef and pork

1 tablespoon butter

1/3 cup minced onions

1/3 cup soft bread crumbs

1/3 cup milk

1 egg

1 teaspoon salt

½ teaspoon pepper

¼ teaspoon nutmeg

1 tablespoon minced parsley

For gravy: milk or half & half

Sauté onions in butter in a small saucepan. Mix with all of the rest of the ingredients. Put in a pie dish and mound the meatloaf into the center with about an inch all around for the juices to drain onto and brown somewhat. Bake for 40 minutes, or until juice is clear and not bloody. Scrape juices and drippings from meatloaf into the saucepan you sautéed the onions in and mix in two tablespoons flour and when flour and fat are incorporated add 1 to ½ cups of milk or half & half and about 2 teaspoons beef bouillon and stir until thickened. Season with salt and pepper if needed.