Best 5 Meatloaf With Tangy Tomato Gravy Recipes

NANA'S MEATLOAF WITH TOMATO GRAVY

Steps:

• For the meatloaf: Preheat oven to 350 degrees F. Place beef, sausage, eggs and panko in a large bowl. Set aside.
• Place tomatoes, vinegar, Worcestershire, oregano, pepper, thyme, kosher salt, seasoning salt, garlic, yellow onion, chile and red onion in a high-powered blender and puree. Reserve half of this mixture for the tomato gravy. Pour the remaining half into the mixing bowl with the meat. Mix the meat really well with your hands until the meatloaf mixture is all the same color.
• Pack the meatloaf mixture into a 6-by-11-inch pan (or something similar). Place pan on a baking sheet to catch any fat that spills out during cooking. Bake the meatloaf until an instant-read thermometer inserted in the center registers 155 degrees F, 1 hour 30 minutes. Let meatloaf rest for 10 minutes, then pour the fat out of the pan.
• For the tomato gravy: Meanwhile, whisk together ketchup, tomato paste, mustard and reserved vegetable mix in a saucepan. Place over medium heat and bring up to a simmer. Reduce heat to low, then simmer, stirring every couple of minutes, for 30 minutes. Adjust the seasoning with salt and pepper. Serve the tomato gravy with your finished meatloaf! Most importantly, enjoy with friends and family!

MEATLOAF WITH TANGY TOMATO GRAVY

Steps:

• Mix all meatloaf ingredients and form into a loaf shape.
• Place in casserole dish.
• Mix gravy ingredients together and pour over meatloaf.
• Bake at 180C for 1 hour.

MEATLOAF WITH TOMATO GRAVY

Steps:

• 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.
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MEATLOAF WITH TOMATO GRAVY

Steps:

• Preheat the oven to 350°F.
• In a large skillet, add oil, butter.
• Add onion, garlic, oregano, salt and pepper and cook on med.
• until the onions are tender about 10 minute Let this mixture cool.
• In a large bowl, add the bread crumbs, onion mixture, meats, cheese and Worcestershire sauce.
• Toss and mix gently.
• Don't over handle.
• Add the beaten eggs and stir to coat the meat.
• Transfer to a foil lined jelly roll pan and press into a long log.
• Bake at 350°F for approximately 45 minutes.
• Check about 10 minutes before to see if an instant read thermometer reads 160°F.
• Tent the meatloaf and let rest 15 minute While the meatloaf is cooking.
• In a large skillet, add the olive oil, and butter.
• Add the onions, garlic and oregano and cook over medium heat about 6 minutes.
• Add the tomato paste and bay leaf.
• Stir until you can smell the garlic about 3 minute.
• Add the chicken broth and diced tomatoes.
• Bring to a boil over medium-high heat, reduce to a simmer and cook the sauce until thickened, about 5-10 minutes.
• Add the Parmesan cheese, vinegar, salt and pepper.
• Be sure to remove the bay leaf.
• After the meatloaf has rested, top the meatloaf with the gravy.
• Cut into serving slices and ENJOY!

SAVORY MEATLOAF WITH TOMATO

Steps:

• Preheat oven to 350 degrees.
• Place the onions in a heavy skillet, preferably nonstick. Cover and cook on low heat about 10 minutes, until the onions are soft and just beginning to brown. Stir in the garlic and cook a minute or so longer. Remove one-third of this mixture from the pan and set aside.
• Add one-third of the tomatoes to the pan and cook about five minutes, until the excess liquid has evaporated. Transfer mixture to food processor and process to chop very fine.
• Place the finely chopped onion mixture in a bowl and mix well with the bread crumbs, the beef, the egg, oregano, half the parsley, the red pepper and salt and pepper. Form the mixture into a loaf and place in a shallow baking dish. Bake 90 minutes.
• While the meatloaf is baking, return the reserved onion mixture to the skillet. Add the remaining tomatoes and the olive oil. Simmer over medium heat about 10 minutes. Add the reserved parsley and season to taste with crushed red pepper, salt and freshly ground black pepper. Set this sauce aside until you are ready to serve the meatloaf, then reheat the sauce and serve it alongside.