Italian Meatloaf with Tomato Gravy
From dugger 16 years ago
- 45 minutes to make
- Serves 6
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 recipe. Read more Dried parmesan just ain't the same. See less
Ingredients
- MEATLOAF shopping list
- 1/2 cup dry bread crumbs shopping list
- 2 tablespoons olive oil shopping list
- 1/2 medium onion, diced shopping list
- 2 cloves garlic, minced or pressed shopping list
- 2 teaspoons dried oregano shopping list
- 2 1/2 teaspoons kosher salt shopping list
- 1/2 teaspoon freshly ground pepper shopping list
- 1 pound ground beef shopping list
- 1 pound ground veal shopping list
- 1 pound ground pork shopping list
- 1/3 cup grated parmesan cheese shopping list
- 2 teaspoons worcestershire sauce shopping list
- 2 large eggs, beaten shopping list
- gravy shopping list
- 1/2 medium onion, diced shopping list
- 3 cloves garlic, smashed shopping list
- 1 teaspoon dried oregano shopping list
- 2 tablespoons olive oil shopping list
- 1 tablespoon unsalted butter shopping list
- 3 tablespoons tomato paste shopping list
- 1 tablespoon sugar shopping list
- 15 ounces low sodium chicken broth shopping list
- 15 ounces crushed tomatoes shopping list
- 1/4 cup grated parmesan cheese shopping list
How to make it
- 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 pan 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.
mystic_river1
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" It was excellent "