Meatloaf with tomato gravy
Votes: 1
Time: 1 hour 55 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 646, total fat 41 G., saturated fats 14 G., proteins 49 G., carbohydrates 19 G., fiber 3 G., cholesterol 196 mg, sodium 973 mg, sugar 6 G.
Calories 646, total fat 41 G., saturated fats 14 G., proteins 49 G., carbohydrates 19 G., fiber 3 G., cholesterol 196 mg, sodium 973 mg, sugar 6 G.
Unlike most other versions, this meatloaf is made without a ketchup glaze, but to offset the sweet and tart tomato flavor, make a special tomato sauce. The meatloaf is juicy and firm, and perfect as a main dish with a side dish, like a fresh vegetable salad. Leftovers make delicious sandwiches the next day.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Meatloaf
- 0.5 cup dry bread crumbs
- 2 tbsp. l. olive oil
- Half a medium onion, diced
- 2 cloves garlic, crushed
- 2 tsp dried oregano
- 2.5 tsp coarse salt
- 0.5 tsp freshly ground black pepper
- 700 g of ground meat for meatloaf (or ground pork and beef)
- 1/3 tbsp. grated parmesan
- 2 tsp Worcestershire sauce
- 2 large eggs, beaten
Gravy
- Half a medium onion, diced
- 3 cloves garlic, crushed
- 1 teaspoon dried oregano
- 2 tbsp. l. olive oil
- 1 tbsp unsalted butter
- 3 tablespoons tomato paste
- 1 bay leaf
- 1 can (425 g) of canned low-sodium chicken broth
- 1 can (425 g) of canned crushed tomatoes
- 1/4 tbsp. grated parmesan
- 1 teaspoon red wine vinegar
- 1 teaspoon coarse salt
We recommend
Recipes with similar ingredients: minced pork, ground beef, Worcestershire sauce, pureed tomatoes, wine vinegar, bay leaf, oregano
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Toast the breadcrumbs in a dry skillet over medium heat until golden brown and fragrant, about 1 minute. Transfer to a large bowl and set aside. Add the olive oil, onion, garlic, oregano, salt, and black pepper to the skillet and cook until the onion is soft, about 8 minutes. Let cool slightly. Add the onion to the breadcrumbs along with the meat, cheese, and Worcestershire sauce. Gently toss to combine. Add the eggs and toss to coat the meat completely.
- Transfer the meat mixture to a foil-lined baking sheet and carefully shape it into the desired shape. Bake until a thermometer inserted into the center of the meatloaf registers 160°F (71°C), about 45 minutes.
- Cover the meatloaf with foil and let it rest for 15 minutes while you make the gravy (or you can make it while the meatloaf is baking).
- Tomato sauce:
Sauté the onion, garlic, and oregano in the olive oil and butter in a large skillet over medium heat until golden brown, about 6 minutes. Add the tomato paste and bay leaf. Stir until the paste turns brick red and the garlic is fragrant, about 3 minutes. Add the chicken broth and pureed tomatoes. Bring to a boil over high heat. Reduce the heat to maintain a gentle simmer and cook the sauce until thickened, about 5 minutes. - Add Parmesan cheese, vinegar, and salt and pepper to taste. Remove the bay leaf and pour the sauce into a gravy boat. Slice the meatloaf and serve with the sauce.
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