Meatloaf with Tomato Gravy Recipe

Meatloaf with Tomato Gravy

• Level: Easy
• Yield: 6 servings
• Nutritional Information Per Serving (1 of 6): Calories 646, Total Fat 41 g, Saturated Fat 14 g, Carbohydrates 19 g, Dietary Fiber 3 g, Sugar 6 g, Protein 49 g, Cholesterol 196 mg, Sodium 973 mg
• Total Time: 1 hr 55 min
• Prep Time: 20 min
• Inactive Time: 15 min
• Cook Time: 1 hr 20 min

Meatloaf Ingredients:

• 1 cup dry bread crumbs
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 teaspoons dried oregano
• 2 teaspoons kosher salt
• teaspoon freshly ground black pepper
• 2 pounds meatloaf mix (or a blend of pork and beef)
• cup grated Parmesan cheese
• 2 teaspoons Worcestershire sauce
• 2 large eggs, beaten

Gravy Ingredients:

• 1 medium onion, diced
• 3 cloves garlic, smashed
• 1 teaspoon dried oregano
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 3 tablespoons tomato paste
• 1 bay leaf
• 1 (15-ounce) can low-sodium chicken broth
• 1 (15-ounce) can crushed tomatoes
• cup grated Parmesan cheese
• 1 teaspoon red wine vinegar
• 1 teaspoon kosher salt
• Freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 350F. Dive into this comforting classic and create a juicy, flavorful meatloaf that pairs perfectly with rich tomato gravyyour family will love it!
2. In a dry skillet over medium heat, toast the bread crumbs until golden brown and fragrant, about 1 minute. Transfer to a large bowl. In the same skillet, heat olive oil and saut onions, garlic, oregano, salt, and pepper until onions soften, about 8 minutes. Cool slightly for the best texture.
3. Gently mix the onion mixture with bread crumbs, meat, Parmesan, and Worcestershire sauce. Stir in beaten eggs to bind everything beautifully.
4. Shape into a loaf on a foil-lined baking sheet. Bake until internal temperature hits 160F, about 45 minutesaromatic scents will fill your kitchen!
5. Loosely cover with foil and rest 15 minutes. Whip up the gravy now for a seamless, delicious finish.
6. For gravy, heat oil and butter in a skillet over medium-high. Brown onions, garlic, and oregano, about 6 minutes. Stir in tomato paste and bay leaf until fragrant and deepened, about 3 minutes.
7. Pour in broth and crushed tomatoes; boil, then simmer to thicken, about 5 minutes. Whisk in Parmesan, vinegar, salt, and pepper. Discard bay leaf for silky perfection.
8. Serve sliced meatloaf topped with warm, irresistible tomato gravycomfort food elevated to crave-worthy status!

2004 Television Recipe Iseasy, G.P., All Rights Reserved.