Nana's Meatloaf with Tomato Gravy

Level: Easy

Yield: 6 to 8 servings

Nutritional Analysis Per Serving (1 of 8 servings):
Calories: 580
Total Fat: 39 g
Saturated Fat: 13 g
Carbohydrates: 26 g
Dietary Fiber: 5 g
Sugar: 12 g
Protein: 33 g
Cholesterol: 160 mg
Sodium: 1175 mg

Total Time: 2 hr 25 min (includes resting time)
Active: 30 min

Ingredients

Meatloaf:

2 pounds 80/20 ground beef
1 pound pork sausage, meat removed from casings
2 eggs
1 cup panko breadcrumbs
One 32-ounce can whole peeled tomatoes
1/2 cup red wine vinegar
1/2 cup Worcestershire sauce
2 teaspoons dried oregano leaves
2 teaspoons ground black pepper
2 teaspoons dried thyme leaves
1 teaspoon kosher salt
1 teaspoon seasoning salt
5 cloves garlic
1 yellow onion
1 Anaheim chile
1/2 red onion

Tomato Gravy:

1/2 cup ketchup
1/2 cup tomato paste
1/4 cup yellow mustard
Kosher salt and ground black pepper

Special equipment: a high-powered blender

Instructions

For the meatloaf: Preheat the oven to 350 degrees F. In a large mixing bowl, combine the beef, sausage, eggs, and panko. Let it sit for a few minutes to absorb flavors.
Add the tomatoes, vinegar, Worcestershire sauce, oregano, black pepper, thyme, kosher salt, seasoning salt, garlic, yellow onion, Anaheim chile, and red onion to a high-powered blender. Blend until smooth. Reserve half for the gravy. Mix the other half into the meat bowl with your hands until evenly combined and uniform.
Press the mixture firmly into a 6-by-11-inch baking pan (or similar). Place on a sheet pan to catch drips. Bake until the center reaches 155 degrees F, about 1 hour 30 minutes. Rest 10 minutes, then drain excess fat.
For the tomato gravy: In a saucepan, combine ketchup, tomato paste, mustard, and reserved puree. Simmer over medium heat, then reduce to low and cook 30 minutes, stirring occasionally. Season with salt and pepper. Serve warm over sliced meatloafperfect for sharing with loved ones!

Recipe courtesy of Yosh's Unique Deli, Reno, NV. Provided by a chef; not tested for home use.