Meatloaf with Tomato Gravy

Sunday, August 23, 2009

I think Meatloaf is an ultimate comfort food. Add a pile of mashed potatoes, and you'd satisfy most. This particular recipe is exceptional, as far as meatloaf goes. It ain't your mama's meatloaf. haha. I think what makes it more interesting is not only the layering of flavors in both the meat and the gravy, but the flavor of the gravy itself. Velvety, tangy, and just jumps off your tongue. Yet another Ina Garten recipe, this is another family favorite.

Here's what I used:

Meatloaf Ingredients:
1/2 cup dry breadcrumbs (seasoned or not)
2 tbsp olive oil
1/2 medium onion, diced
2 cloves garlic, minced
2 tsp dried oregano
2 1/2 tsp kosher salt
1/2 tsp black pepper
2 lbs ground beef (or meatloaf mix)
1/3 cup grated parmesan (powdered works too)
2 tsp Worcestershire sauce
2 large eggs


Gravy Ingredients:
1/2 medium onion, diced
3 cloves garlic, smashed
1 tsp dried oregano
2 tbsp olive oil
1 tbsp unsalted butter
3 tbsp tomato paste
1 bay leaf
15 oz can crushed tomatoes
15 oz chicken broth
1/4 cup parmesan
1 tsp red wine vinegar
1 tsp kosher salt
black pepper

Preheat oven to 350 degrees F. Toast the breadcrumbs for several minutes in a large skillet, and then transfer to large mixing bowl. Add olive oil to skillet, and then onion, garlic, oregano, salt and pepper, and cook until onions are translucent, about 8 minutes. Transfer to same mixing bowl with bread crumbs. Also add in meat, Worchestershire and cheese. Incorporate ingredients together, add egg, and stir to coat. **This may seem unappealing, but here's where I use my hands. I don't think there's a better way to mix together the ingredients than freshly washed hands (sans any rings, etc.) and use your fingers!! haha.

Transfer meat mixture to a foil-lined cookie sheet and press into desired shape. I usually go for a small, short "loaf of bread" sort of shape. Rounded ends, straight sides and slightly rounded top. Bake for 45 minutes (internal temp of 160 F).


Cook onions, garlic and oregano in olive oil and butter until browned, about 6 minutes. Add tomato paste and bay leaf, about 3 minutes. Add chicken broth and crushed tomatoes, and bring to a boil. Reduce heat, simmer until sauce begins to thicken, about 5-10 minutes. Whisk in parmesan cheese, vinegar, salt and pepper. Remove bay leaf and transfer sauce to a serving bowl.

Once meatloaf is done in the oven, tent with foil, remove from oven and let sit for 15 minutes. Then slice, and serve with gravy and choice of sides.

I didn't have to ask my husband about this one because I've made it about 2 dozen times over the last few years. Its always a hit. Sydney liked it too!! I don't usually consider this a "summer" dish, but we had 80/20 ground beef in the fridge, and were all burgered out. So we decided on the "meatloaf recipe". We didn't have any sides w/ it, while its super yummy w/ potatoes, veggies, etc...its also heavy and can easily stand on its own. The husband unit followed his up with Peppridge Farm Chocolate Cake & Cool Whip...I went to sleep in a food coma.


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