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Meatloaf With Fried Onions And Tomato Gravy


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  • 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
  • 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
  • 3 large Spanish onions peeled, halved, and thinly sliced
  • 1 quart milk
  • 1 pound all-purpose flour
  • 2 quarts canola oil


Servings 4


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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