Best 5 Nanas Meatloaf With Tomato Gravy Recipes

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Are you searching for a delightful and flavorful dish bursting with tropical sweetness and savory richness? Look no further than Nanas' Meatloaf with Tomato Gravy, a culinary masterpiece that combines the tangy brightness of pineapple with the comforting warmth of seasoned ground beef, all enveloped in a velvety smooth and rich tomato gravy. This recipe promises an explosion of flavors and textures, tantalizing your taste buds with every bite. Get ready to embark on a culinary journey that will elevate your dinner table and leave your loved ones craving for more.

In addition to the main course, you'll also discover complementary recipes that complete your Nanas' Meatloaf experience. Craft a refreshing Pineapple Chutney, the perfect condiment to add a sweet and tangy twist to your meatloaf. Learn how to make creamy Mashed Sweet Potatoes, a velvety and comforting side dish that pairs perfectly with the savory meatloaf. And for a delightful dessert, whip up a batch of melt-in-your-mouth Pineapple Upside-Down Cake, a classic treat that combines sweet pineapple slices with a buttery cake base. With this collection of recipes, you'll have a complete and unforgettable meal that will satisfy everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

NANA'S MEATLOAF



Nana's Meatloaf image

Make and share this Nana's Meatloaf recipe from Food.com.

Provided by Sean 72

Categories     Meat

Time 16m

Yield 1 Meatloaf, 4-6 serving(s)

Number Of Ingredients 12

700 g lean ground beef
2/3 cup fine soft bread crumbs
1 cup milk
2 eggs, slightly beaten
1/4 cup onion, chopped
1 teaspoon salt
1/2 teaspoon sage
pepper, to taste
3 tablespoons brown sugar
4 tablespoons ketchup
1/4 teaspoon nutmeg
1 teaspoon dry mustard

Steps:

  • Mix all ingredients together.
  • Put in loaf pan
  • Spread toppping over meatloaf.
  • Bake at 350 for 1 1/4 hours.

Nutrition Facts : Calories 463, Fat 22.7, SaturatedFat 9.4, Cholesterol 215.3, Sodium 967.4, Carbohydrate 21.6, Fiber 0.6, Sugar 14.3, Protein 41.3

MEATLOAF WITH TOMATO GRAVY



Meatloaf With Tomato Gravy image

This recipe came from Food Network. I have made it several times and my DH said it gets better every time. I have changed a few things to our liking. I serve it with garlic mashed potatoes.

Provided by adopt a greyhound

Categories     Meat

Time 1h30m

Yield 5-6 serving(s)

Number Of Ingredients 26

1/2 cup toasted dry breadcrumbs
2 tablespoons olive oil
1/2 medium onion, diced
6 garlic cloves, minced
2 teaspoons kosher salt
2 teaspoons dried oregano
1/2 teaspoon pepper
1 1/2 lbs ground sirloin
12 ounces pork sausage
1/3 cup grated parmesan cheese (or more)
2 teaspoons Worcestershire sauce
2 large eggs, beaten
1 tablespoon olive oil
1 tablespoon butter
1/2 onion, diced
6 garlic cloves, smashed
1 teaspoon dried oregano
3 tablespoons tomato paste
1 bay leaf
2 teaspoons chicken base, dissolved in
2 cups water
1 (15 ounce) can diced tomatoes
1/4 cup parmesan cheese, grated (or more)
1 teaspoon red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon pepper

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!

MEATLOAF WITH FRIED ONIONS AND TOMATO GRAVY



Meatloaf with Fried Onions and Tomato Gravy image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 20

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
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
3 large Spanish onions, peeled, cut in 1/2, and thinly sliced
1 quart milk
1 pound all-purpose flour
2 quarts canola oil

Steps:

  • 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.

NANA'S MEATLOAF WITH WILD MUSHROOM GRAVY



Nana's Meatloaf With Wild Mushroom Gravy image

A lovely twist to comfort food at its best. Wonderful gravy. Overall a hit and stays with the family as tradition.

Provided by Lalaloob

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 17

3 lbs ground beef
1 egg
1 cup sweet bell pepper, diced
1 cup onion, diced
2 tablespoons ketchup
1 whole mustard seeds
1 pinch thyme
1 pinch salt and pepper
2 tablespoons peanut oil
1 garlic clove, minced
1 lb shiitake mushroom, sliced
1 lb portabella mushroom, sliced
1 lb chanterelle mushroom, sliced
salt
1 tablespoon marjoram
1 1/2 cups beef or 1 1/2 cups vegetable stock
fresh cracked black pepper

Steps:

  • Preheat oven to 450 degrees. Mixx all ingredients very well. Bake in a 4 x 4 x 9 inch baking pan. Bounce pan on counter until packed, then bake for 50 minutes.
  • PREPARATION OF THE SAUCE:.
  • Heat oil in pan, add garlic and mushrooms and salt and cook until soft. Add marjoram and remove from heat. Use equal parts of meatloaf fat and flour and make brown roux in heavy saute pan over medium high heat. Add stock while stirring, then strain. Return gravy to pan, add mushrooms and reduce until thickened. Season with fresh pepper.

SAVORY MEATLOAF WITH TOMATO



Savory Meatloaf With Tomato image

Provided by Florence Fabricant

Categories     dinner, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 11

3 medium onions, sliced thin
6 cloves garlic, peeled and chopped
3 large ripe tomatoes, cored and chopped
1 cup bread crumbs
1 1/2 pounds lean ground beef
1 large egg
1 teaspoon dried oregano
2 tablespoons finely minced Italian parsley
Pinch crushed red pepper flakes
Salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil

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.

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 14 grams, Carbohydrate 20 grams, Fat 27 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 585 milligrams, Sugar 4 grams, TransFat 1 gram

Tips:

  • Choose the right ground beef: Use a lean ground beef, such as 85% lean or 90% lean, to reduce the amount of grease in the meatloaf.
  • Use fresh pineapple: Fresh pineapple adds a burst of flavor and moisture to the meatloaf. If you don't have fresh pineapple, you can use canned pineapple, but be sure to drain it well.
  • Don't overmix the meatloaf: Overmixing can make the meatloaf tough. Mix the ingredients just until they are combined.
  • Cook the meatloaf at a low temperature: This will help to keep the meatloaf moist and prevent it from drying out.
  • Let the meatloaf rest before slicing: This will help the meatloaf to hold its shape and make it easier to slice.

Conclusion:

Nana's Meatloaf with Tomato Gravy is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of ground beef, pineapple, and tomato gravy is flavorful and satisfying. This meatloaf is sure to be a hit with your family and friends.

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