Meatloaf with Tomato Gravy
Filed under
Beef
From Food Network Kitchens.
Ingredients
- 1/2 cup Bread crumbs, dry
- 2 tbsp Olive oil, extra-virgin
- 1/2 Onion, medium, diced
- 2 clove Garlic, minced
- 2 tsp Oregano, dried
- 2 1/2 tsp Kosher salt
- 1/2 tsp Black pepper, freshly ground
- 2 1/2 lb Meatloaf mix, or a pork and beef combination
- 1/3 cup Parmesan, grated
- 2 tsp Worcestershire sauce
- 2 Egg, large, beaten
- 1/2 Onion, medium, diced, for the gravy
- 3 clove Garlic, smashed, for the gravy
- 1 tsp Oregano, dried, for the gravy
- 2 tbsp Olive oil, extra-virgin, for the gravy
- 1 tbsp Unsalted butter
- 3 tbsp Tomato paste
- 1 Bay leaf
- 1 can Chicken broth, 15-ounce, low-sodium
- 1 can Crushed tomato, 15 1/2-ounce
- 1/4 cup Parmesan, grated, for the gravy
- 1 tsp Red wine vinegar
- 1 tsp Kosher salt, for the gravy
- Black pepper, freshly ground
Directions
- Preheat the oven to 350 degrees F.
- Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large bowl.
- Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until the onions are tender, about 8 minutes. Let cool slightly, then add to the bread crumbs with the meat, cheese, and Worcestershire. Toss and mix gently. Add the eggs and stir to coat the meat completely.
- Transfer to a foil-lined sheet pan and gently press into shape. Bake until an instant-read thermometer reads 160 degrees F in the center, about 45 minutes. Tent with foil and rest 15 minutes.
- Gravy: cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf and stir until the paste turns brick red, about 3 minutes. Add the broth and crushed tomatoes and bring to a boil. Simmer until thickened, about 5 minutes. Whisk in the Parmesan, vinegar, salt, and pepper. Discard the bay leaf.
- Slice the meatloaf and serve with the gravy.