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Meatloaf with Tomato Gravy Recipe

Meatloaf with Tomato Gravy

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (125)

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Average Rating:

Total Reviews: 125

Showing 31-40 of 125

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  • on August 29, 2007

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    a typical meatloaf but comes out prety solid and not very moist. i'd suggest putting a can of crushed tomatoes in the meat mixture

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  • on August 08, 2007

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    This recipe is great - I used better than bouillon beef instead of chicken boullion. And I also added 1/2 cup of Merlot during the gravy making process. I added 1.2 tsp of cayenne pepper and I used a full medium onion in the meatloaf and then used 1/2 medium onion in the gravy. I also chose to use fresh tomatoes instead of canned.

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  • on July 15, 2007

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    me and my fiance are ameture cooks and we loved it. we used Italian bread crumbs followed this recipe all the way through even our two year old son gave it great reviews loved it food network kitchen make more great ones. everyone else try it with Italian bread crumbs.

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  • on June 18, 2007

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    it was pretty good

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  • on June 10, 2007

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    This is probably one of the best meatloafs I've ever eaten! I add mushrooms to the meat and also added tomatoe juice to the sauce and cooked it with the meat. It made it twice as good. I did use a little less oregano though and more garlic. Either way I would recommend this to anyone.

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  • on May 16, 2007

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    My husband finally likes meatloaf!!!

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  • on May 03, 2007

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    meatloaf was a little dry for me. Possibly cook in less time

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  • on April 04, 2007

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    very easy and fast. adds a great deal of flavor to dinner

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  • on March 25, 2007

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    I'm not a fan of meatloaf, but everybody loves this recipe. The tomato gravy is what makes this recipe so yummy.

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  • on March 23, 2007

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    only had a little over a pound of meat. just cooking for two of us. so there was a lot of extra tomato gray. I placed egg noodles in the gravy to cook and served with the meatloaf. we loved it!

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