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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    127 Reviews
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    no ketchup for cooking please
    I haven't made this in awhile, but am going to. It is soooo good!!
    Great recipe, the whole family loves it!
    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!
    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.
    A standard in our house now. This recipe also makes for a great meatballs. I cut back the amount of worchshire.
    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.
    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!
    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! 
    I thought the meat had good flavor but was a little chewy, maybe it was my mixture. My fav recipe from the old red Betty Crocker cookbook has you add milk so it's always nice and moist. I also thought the gravy was very good but not on meatloaf. It was more like a spag/pizza sauce so I wouldn't use that again for the meatloaf. I think we will stick to BC for this one. Thanks, Abbey Deppen
    This is the first meatloaf recipe I tried from Food Network and it an awesome recipe. It is definitely one of the top 3 meatloaf recipes I have ever found and I try to make it at least once a month!
    I made this recipe for a date. It was my first time cooking for him! He said it was the most amazing meatloaf he has ever had! The tomato gravy is my new favorite sauce for pasta as well! This is a must try, and it is very simple to make! Feel free to add a little more garlic...I did...
    I tried this recipe, because I wanted a sauce with my meatloaf. This recipe is a keeper for me, it was very flavorful, moist and best of all it had a nice tomato gravy. My family loved this meatloaf. I will definitely make this again.
    My family and friends love this recipe--especially the tomato gravy. I substitute different things with the tomato gravy. I made supper for a friend and her family and substituted spaghetti sauce for the tomato gravy in Chicken Parmesan. She said, "You've got to give me the recipe!"
    This was an easy recipe - I did it with all ground beef and it turned out great!! Served it with roasted red potatoes which went nice with the tomatoe gravy.
    Very ordinary I have other recipes that are far better. Stick to your old recipe if trying this one for the first time. Not worth it.
    The best thing about this recipe is you can use one skillet and one meatloaf pan and that's all you'll have to wash. I used the same pan for the three steps and wiped it out between uses.
     I think the key is that the onions get layered with flavor before being combined with the meat. And the sauce step about the tomato paste blending in a few minutes also made for great flavor layers. I left the oregano out of the sauce because I didn't want to stray too far away from American comfort food.
     Serving this meatloaf was so much nicer than what I usually make.....the three meats all show up in different colors (beef, pork, veal). It looked greated sliced. I agree with a previous reviewer who recommends garlic mashed potatoes and peas.
    This may be a classic recipe as I have read other ppl's comments but this was the best meatloaf I have ever tried.
     The tomato gravy is superb. I would recommend this to everyone. Very easy to prepare. Thanks Food Network!
    Prior to this, I'd tried meatloaf several times and was never pleased. There was something about the ingredients in the tomate gravy that made me try this recipe, and OMGness, I am now a lover of meatloaf. My whole family loved it, even my son who is a very picky eater. I am making this tonite along with some garlic and parmesan mashed potatoes, green beans and cresents rolls. Thanks FN kitchen!!!
    The meatloaf is pretty standard, but the gravy is awesome; and it's super easy!
    This is really the best meatloaf I've ever had. The key is the meatloaf mix of meats (beef + pork + veal) instead of just beef. The flavor is complex and texture very nice and moist. The sauce/gravy is great with the meat. Pair this with some roasted garlic mashed potatoes and peas and you have a great meal.
    the flavor is great and it better than the tomato brown sugar sauce your mom made.
    I have made this meatloaf many times for alot of people and it is always a hit!! The gravy (sauce) is wonderful. I have yet to have someone not like it! I plan on making it tonight for my new man!! HA!!
    This is the best meatloaf ever! I am never disappointed when I make it. Highly recommended (and simple to make)
    This is a great dish. My family loved it. I expecially love the sauce.
    I have made this several times and it always turns out great!!! Thank you Tyler.
    This meatloaf was delicious! I loved it. I used meatloaf mix and threw in a few extra ingredients to beef up the nutrition (pureed carrots & broccoli and wheat bran). The sauce was delicious. Great recipe.
    I have shared this recipe over and over. I love it.
    I have made this receipe a few times now and ever time it gets better. I've made it for my parents who were so against "meatloaf" and were open to try something new. They are in love with this version. I will not switch. Why fix what ain't broken.
    I have been using this recipe and my family loves it. When I try to change from it they complain and ask me to return to it.
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