Meatloaf with Fried Onions and Tomato Gravy

Total Time:
2 hr 30 min
30 min
10 min
1 hr 50 min

4 to 6 servings

  • Meatloaf:
  • 5 pounds chopped meat (2 1/2 pounds beef, 2 1/2 pounds pork)
  • 15 ounces Italian bread crumbs
  • 10 eggs
  • 1 chicken bouillon cube, dissolved in 1/2 cup hot water
  • 1/2 cup finely grated Parmesan
  • Chopped parsley
  • Salt and pepper
  • Tomato Gravy:
  • 2 tablespoons butter
  • 4 cloves smashed garlic cloves
  • 2 tablespoons flour
  • 2 (14-ounce) cans chicken stock
  • 2 tablespoons tomato paste
  • 1/4 cup red wine vinegar
  • 1 (14-ounce) can whole tomatoes
  • Salt and pepper
  • 1 tablespoon dried oregano
  • Fried Onions:
  • 3 large Spanish onions, peeled, cut in 1/2, and thinly sliced
  • 1 quart milk
  • 1 pound all-purpose flour
  • 2 quarts canola oil
  • To make Meatloaf: Preheat oven to 350 degrees.

  • In a large bowl, mix chopped meat, bread crumbs, eggs, bouillon broth, Parmesan, and chopped parsley. Mix well with a wooden spoon until all the ingredients are well incorporated. Form into a loaf shape and place on a sheet pan coated with nonstick vegetable spray.

  • Place in oven and cook for 45 minutes, or until meatloaf has an internal temperature of 160 degrees.

  • To make Tomato Gravy: In a large saucepan, heat butter over medium-high heat. Allow butter to foam and begin to brown. Add smashed garlic and allow garlic to brown slightly. Sprinkle in flour and stir constantly, forming a roux to cook for approximately 10 to 12 minutes until golden brown. Add chicken stock and tomato paste and cook for 3 to 5 minutes.

  • Add 1/4 cup red wine vinegar and all tomatoes. Simmer for 30 minutes and finish with salt, pepper and oregano. Serve atop the meatloaf.

  • To make Fried Onions: Heat a large, deep pot of oil to 350 degrees. Soak onions in milk for a minimum of 10 minutes. When oil is hot, drain onions and dredge in flour, making sure to remove excess flour.

  • Plunge onions a batch at a time (there should be 3 batches) into hot oil and fry until extremely golden brown and crispy. Remove from fryer and place on a paper towel to drain. Serve atop dressed meatloaf.

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