Meatloaf With Tomato Gravy

“This recipe came from Food Network. I have made it several times and my DH said it gets better every time. I have changed a few things to our liking. I serve it with garlic mashed potatoes.”
READY IN:
1hr 30mins
SERVES:
5-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F.
  2. In a large skillet, add oil, butter.
  3. Add onion, garlic, oregano, salt and pepper and cook on med.
  4. until the onions are tender about 10 minute Let this mixture cool.
  5. In a large bowl, add the bread crumbs, onion mixture, meats, cheese and Worcestershire sauce.
  6. Toss and mix gently.
  7. Don't over handle.
  8. Add the beaten eggs and stir to coat the meat.
  9. Transfer to a foil lined jelly roll pan and press into a long log.
  10. Bake at 350°F for approximately 45 minutes.
  11. Check about 10 minutes before to see if an instant read thermometer reads 160°F.
  12. Tent the meatloaf and let rest 15 minute While the meatloaf is cooking.
  13. In a large skillet, add the olive oil, and butter.
  14. Add the onions, garlic and oregano and cook over medium heat about 6 minutes.
  15. Add the tomato paste and bay leaf.
  16. Stir until you can smell the garlic about 3 minute.
  17. Add the chicken broth and diced tomatoes.
  18. Bring to a boil over medium-high heat, reduce to a simmer and cook the sauce until thickened, about 5-10 minutes.
  19. Add the Parmesan cheese, vinegar, salt and pepper.
  20. Be sure to remove the bay leaf.
  21. After the meatloaf has rested, top the meatloaf with the gravy.
  22. Cut into serving slices and ENJOY!

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