Meatloaf With Tangy Tomato Gravy Recipes

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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ULTIMATE MEATLOAF WITH TANGY SAUCE

Steps:

• Preheat the oven to 350F. Line a rimmed baking sheet with parchment paper. Set aside.
• In a bowl add all of the ingredients for the Tangy Sauce and whisk; set aside.
• In a medium bowl add the bread, panko and milk. Press the bread into the milk and set aside. Allow to soak for 5 minutes.
• In a large bowl add the rest of the meatloaf ingredients and the bread/panko/milk mixture. Gently mix until combined. Do not overimx as the meatloaf will be tough. Transfer the mixture to the baking sheet and using your hands, form a loaf that is about 12 inches long, 6 inches wide, and about 2 1/2-3 inches tall. The loaf should be smooth and have rounded edges. This will help the loaf stay together when serving.
• Bake for 35 minutes. Remove from the oven and spread Tangy Sauce all over the top and sides of the meatloaf. You'll use about 1 -1 1/2 cups of sauce. Save the leftover sauce for meatloaf sandwiches. Put the meatloaf back into the oven and bake for an additional 25-30 minutes or until a thermometer inserted reads 165F.
• Remove from the oven and allow to cool for 15 minutes before cutting.

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 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!

TANTALIZINGLY TANGY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9x5 inch loaf pan.
• Bake in preheated oven for 30 to 50 minutes.
• Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.

MEATLOAF WITH FRIED ONIONS AND TOMATO GRAVY

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.

TANGY & MOIST MEATLOAF WITH SPECIAL SAUCE

Steps:

• Meatloaf:.
• Preheat oven to 350 degrees.
• Lightly grease a 5x9 inch loaf pan.
• Press the brown sugar in the bottom of the loaf pan.
• In a small sauté pan, melt butter.
• Add chopped onions and cook until soften, about 5 minutes.
• In a mixing bowl, combine ground beef, egg, breadcrumbs, milk and 3 tablespoons of the Heinz 57 sauce. Add cooked onions and season the mixture with salt and pepper.
• Shape mixture into a loaf and press into pan.
• Brush remaining 3 tablespoons Heinz 57 sauce on top of loaf.
• Bake uncovered for about 1 hour or until juices are clear.
• Sauce:.
• Whisk cornstarch in water until blended.
• In a small saucepan over low heat, combine cornstarch mix, Heinz 57, Heinz Kicker Ketchup, A1 sauce, regular ketchup, apple juice and brown sugar. Heat until bubbly. Sauce will be thick.
• Pour sauce over meatloaf to serve.