Meatloaf With Fried Onions And Tomato Gravy
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
59
Sourness
37
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2270 g
Meat (chopped 2 1/2 lbs)430 g
Italian Bread Crumbs10
Eggs1 cup
Grated Parmesan (finely)1
Salt2 tbsps
Butter4 cloves
Garlic Cloves (smashed)2 tbsps
Flour2 tbsps
Tomato Paste1 cup
Red Wine Vinegar1 tbsp
Oregano (dried)450 g
All-Purpose FlourDirections:
1
To make Meatloaf: Preheat oven to 350 degrees
2
In a large bowl, mix chopped meat, bread crumbs, eggs, bouillon broth, Parmesan, and chopped parsley
3
Mix well with a wooden spoon until all the ingredients are well incorporated
4
Form into a loaf shape and place on a sheet pan coated with nonstick vegetable spray
5
Place in oven and cook for 45 minutes, or until meatloaf has an internal temperature of 160 degrees
6
To make Tomato Gravy: In a large saucepan, heat butter over medium-high heat
7
Allow butter to foam and begin to brown
8
Add smashed garlic and allow garlic to brown slightly
9
Sprinkle in flour and stir constantly, forming a roux to cook for approximately 10 to 12 minutes until golden brown
10
Add chicken stock and tomato paste and cook for 3 to 5 minutes
11
Add 1/4 cup red wine vinegar and all tomatoes
12
Simmer for 30 minutes and finish with salt, pepper and oregano
13
Serve atop the meatloaf
14
To make Fried Onions: Heat a large, deep pot of oil to 350 degrees
15
Soak onions in milk for a minimum of 10 minutes
16
When oil is hot, drain onions and dredge in flour, making sure to remove excess flour
17
Plunge onions a batch at a time (there should be 3 batches) into hot oil and fry until extremely golden brown and crispy
18
Remove from fryer and place on a paper towel to drain
19
Serve atop dressed meatloaf