Meatloaf with Tomato Gravy

Total Time:
1 hr 55 min
20 min
15 min
1 hr 20 min

6 servings

  • Meatloaf:
  • 1/2 cup dry bread crumbs
  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 2 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 pounds meatloaf mix (or pork and beef combo)
  • 1/3 cup grated Parmesan
  • 2 teaspoons Worcestershire sauce
  • 2 large eggs, beaten
  • Gravy:
  • 1/2 medium onion, diced
  • 3 cloves garlic, smashed
  • 1 teaspoon dried oregano
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 3 tablespoons tomato paste
  • 1 bay leaf
  • 1 (15-ounce) can low-sodium chicken broth
  • 1 (15 1/2-ounce) can crushed tomatoes
  • 1/4 cup grated Parmesan
  • 1 teaspoon red wine vinegar
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

Preheat 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 mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. 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 desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.

Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).

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. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

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4.5 128
A favorite of my family. item not reviewed by moderator and published
no ketchup for cooking please item not reviewed by moderator and published
I haven't made this in awhile, but am going to. It is soooo good!! item not reviewed by moderator and published
Great recipe, the whole family loves it! item not reviewed by moderator and published
This recipe is amazing. The only thing i change is i use a cabernet sauvignon instead of the red wine vinegar. I also use italian bread crumbs. awesome! item not reviewed by moderator and published
Everyone gives this 5 stars for a reason! This is probably my best "secret' recipe. It never fails to amaze. I think, in reading some of the few negative comments, that the problem is people stick 100% to the recipe. If ever a recipe called for experimenting and changing things up it is this one. Do not be afraid to play. One of my more favorite combos with this is making meatballs and serving on spaghetti using the gravy/sauce. item not reviewed by moderator and published
A standard in our house now. This recipe also makes for a great meatballs. I cut back the amount of worchshire. item not reviewed by moderator and published
fantastic! made just as the recipe says. The gravy is more like spaghetti sauce but it is still very flavorful. I also add chopped mushrooms when cooking the onions for the loaf. item not reviewed by moderator and published
my husband loves meatloaf, i hate it, until i fixed this recipe!! wow incredible. the only thing i would change is cut back to 1 tsp of dried oregano in the meat mixture,two was a little over powering,especially since you add another in the gravy. definatly follow the gravy steps to a t, it does come out flavorful. now i can't wait to eat meatloaf! item not reviewed by moderator and published
Outstanding. Forget the review that said the tomato sauce was just ordinary. This tomato sauce was incredible! I did add one teaspoon of dry sherry to the sauce at the time I added the vinegar. The order of steps and ingredients is very important to get the sauce to come out flavorful. On the meatloaf, I added 1/4 cup of milk to make it moister. Yummy! item not reviewed by moderator and published

Not what you're looking for? Try:

Moroccan Meatloaf with Lemon Honey Gravy and Zucchini Couscous

Recipe courtesy of Rachael Ray