Recipe

Italian Meatloaf With Tomato Gravy Recipe

	Dugger / All my dishes 2 years, 6 months ago Meatloaf with an Italian twist. Kinda like spaghetti sauce with meatballs in reverse. This is a huge meatball with spaghetti sauce gravy. Getting a small block of fresh parmesan cheese and grating it is an important factor to the taste of this rec... More Prep:30m Cook:45m Servings:6	Dugger
	italian hamburger tomato meatloaf

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mystic_riv

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Ingredients

MEATLOAF

1/2 cup dry bread crumbs

2 tablespoons extra virgin olive oil

1/2 medium onion, diced

2 cloves garlic, minced or pressed

2 teaspoons dried oregano

2 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground pepper

1 pound ground beef

1 pound ground veal

1 pound ground pork

1/3 cup grated parmesan cheese

2 teaspoons Worcestershire sauce

2 large eggs, beaten

GRAVY

1/2 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 tablespoon sugar

15 ounces low sodium chicken broth

15 ounces crushed tomatoes

1/4 cup grated parmesan cheese

Directions

Preheat oven to 350 degrees.

MEATLOAF

Toast bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to large mixing bowl and set aside.

Put olive oil, onions, oregano, salt and pepper into the skillet and cook until the onions are tender, about 8 minutes. Let cool slightly.

Add cooked onion mixture to the breadcrumbs along with the meat, cheese and Worcestershire sauce. Toss and mix gently.

Add eggs and stir to coat the meat completely.

Transfer to a foil lined sheet pane and gently press into desired loaf shape. Anything from round to a long roll. Bake until the center is 160 degrees, about 45 minutes.

Tent the meatloaf with foil and let it rest for 15 minutes if you have not made the gravy yet.

GRAVY

Cook onions, garlic and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes.

Add tomato paste. Stir until paste turns brick red and garlic is fragrant, about 3 minutes.

Add chicken broth, sugar and crushed tomatoes. Bring to a boil over high heat and then reduce heat to maintain a simmer and cook until it thickens, about 5 minutes

Whisk in parmesan cheese, vinegar, salt and pepper. Transfer to a gravy boat or serving bowl.

Slice meatloaf and serve with gravy.

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Comments

chefmeow 2 years, 5 months ago said:
This sounds incredible. Will be trying in the very near future. I love meatloaf and this one sounds too good to pass up.

dugger 2 years, 5 months ago said:
Thanks, I hope you like it. I know it's a lot of ingredients and prep but maybe that's why I like it. Makes me feel like a real chef.. :]

mystic_river1 1 year, 10 months ago said:
Oh yeah babe! yummy

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