Italian Meatloaf With Tomato Gravy |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
meatloaf |
1/2 cup dry bread crumbs |
2 tablespoons 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 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:
1. Preheat oven to 350 degrees.
2. MEATLOAF
3. 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.
4. Put olive oil, onions, oregano, salt and pepper into the skillet and cook until the onions are tender, about 8 minutes. Let cool slightly.
5. Add cooked onion mixture to the breadcrumbs along with the meat, cheese and Worcestershire sauce. Toss and mix gently.
6. Add eggs and stir to coat the meat completely.
7. 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.
8. Tent the meatloaf with foil and let it rest for 15 minutes if you have not made the gravy yet.
9. GRAVY
10. Cook onions, garlic and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes.
11. Add tomato paste. Stir until paste turns brick red and garlic is fragrant, about 3 minutes.
12. 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
13. Whisk in parmesan cheese, vinegar, salt and pepper. Transfer to a gravy boat or serving bowl.
14. Slice meatloaf and serve with gravy.
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