Meatloaf With Fried Onions And Tomato Gravy
By á-174942
Ingredients
- MEATLOAF:
- 5 pounds chopped meat (2 1/2 lbs beef - 2 1/2 lbs 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 to taste
- Salt to taste
- Freshly-ground black pepper to taste
- TOMATO GRAVY:
- 2 tablespoons butter
- 4 garlic cloves smashed
- 2 cans chicken stock - (14 oz ea)
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1/4 cup red wine vinegar
- 1 can whole tomatoes - (14 oz)
- Salt to taste
- Freshly-ground black pepper to taste
- 1 tablespoon dried oregano
- FRIED ONIONS:
- 3 large Spanish onions peeled, halved, and thinly sliced
- 1 quart milk
- 1 pound all-purpose flour
- 2 quarts canola oil
Details
Servings 4
Preparation
Step 1
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. Add chicken stock and tomato paste and cook for 3 to 5 minutes. Sprinkle in flour and stir constantly, forming a roux to cook for approximately 10 to 12 minutes until golden brown.
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.
This recipe yields 4 to 6 servings.
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