Meatloaf with Fried Onions and Tomato Gravy

Recipe courtesy of Rocco DiSpirito

Yield: 6 servings
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  • Meatloaf
  • 1 1/4 pound(s) ground beef
  • 1 1/4 pound(s) ground pork
  • 7 1/2 ounce(s) italian bread crumbs
  • 5 eggs
  • 1 chicken bouillon cube dissolved in 1/2 cup of hot water
  • 1/2 cup(s) parsley chopped
  • 1/4 cup(s) parmesan cheese finely grated
  • salt to taste
  • ground black pepper to taste
  • Tomato Gravy
  • 2 tablespoon(s) butter
  • 4 clove(s) garlic smashed
  • 2 tablespoon(s) flour
  • 28 ounce(s) chicken stock
  • 2 tablespoon(s) tomato paste
  • 1/4 cup(s) red wine vinegar
  • 14 ounce(s) can whole tomatoes
  • salt to taste
  • ground black pepper to taste
  • 1 tablespoon(s) oregano dried
  • Fried Onions
  • 1 can(s) french fried onions


  1. To make Meatloaf: Preheat oven to 350 degrees.

  2. 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.

  3. Place in oven and cook for 45 minutes, or until meatloaf has an internal temperature of 160 degrees.

  4. 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.

  5. 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.

  6. Serve french fried onions atop dressed meatloaf
January 2013

This recipe is a personal recipe added by Cgull835 and has not been tested or endorsed by MyRecipes.

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