Meatloaf with Fried Onions and Tomato Gravy
- 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.
Recipe courtesy Rocco DiSpirito
Recipe courtesy of Emeril Lagasse