Meatloaf With Fried Onions And Tomato Gravy Recipe

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Servings: 4


  • 5 lb minced meat (2 1/2 lbs beef - 2 1/2 lbs pork)
  • 15 ounce Italian bread crumbs
  • 10 x Large eggs
  • 1 x chicken bouillon cube dissolved in
  • 1/2 c. warm water
  • 1/2 c. finely-grated Parmesan Minced parsley to taste Salt to taste Freshly-grnd black pepper to taste
  • 2 Tbsp. butter
  • 4 x garlic cloves smashed
  • 2 can chicken stock - (14 ounce ea)
  • 2 Tbsp. tomato paste
  • 2 Tbsp. flour
  • 1/4 c. red wine vinegar
  • 1 can whole tomatoes - (14 ounce) Salt to taste Freshly-grnd black pepper to taste
  • 1 Tbsp. dry oregano
  • 3 lrg Spanish onions peeled, halved, and thinly sliced
  • 1 quart lowfat milk
  • 1 lb all-purpose flour
  • 2 quart canola oil


  1. To make Meatloaf: Preheat oven to 350 degrees.
  2. In a large bowl, mix minced meat, bread crumbs, Large eggs, bouillon broth, Parmesan, and minced parsley. Mix well with a wooden spoon till 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 min, or possibly till 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 in smashed garlic and allow garlic to brown slightly. Add in chicken stock and tomato paste and cook for 3 to 5 min. Sprinkle in flour and stir constantly, forming a roux to cook for approximately 10 to 12 min till golden.
  5. Add in 1/4 c. red wine vinegar and all tomatoes. Simmer for 30 min and finish with salt, pepper and oregano. Serve atop the meatloaf.
  6. To make Fried Onions: Heat a large, deep pot of oil to 350 degrees. Soak onions in lowfat milk for a minimum of 10 min. When oil is warm, drain onions and dredge in flour, making sure to remove excess flour.
  7. Plunge onions a batch at a time (there should be 3 batches) into warm oil and fry till extremely golden and crispy. Remove from fryer and place on a paper towel to drain. Serve atop dressed meatloaf.
  8. This recipe yields 4 to 6 servings.


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