Community Recipe
from [Cgull835]
Meatloaf with Fried Onions and Tomato Gravy

Meatloaf with Fried Onions and Tomato Gravy

Recipe courtesy of Rocco DiSpirito

  • Yield: 6 servings
  • Prep time: 30 Minutes
  • Cook time: 1 Hour, 50 Minutes


  • 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


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.

Serve french fried onions atop dressed meatloaf

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Meatloaf with Fried Onions and Tomato Gravy Recipe