Meatloaf with Red Sauce

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Sauce from http://www.foodnetwork.com/recipes/food-network-kitchen/meatloaf-with-tomato-gravy-recipe
Meatloaf slightly modified from http://allrecipes.com/recipe/74360/the-best-meatloaf-ive-ever-made/

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Ingredients

  • Meatloaf:
  • 1 tablespoon butter
  • 1 small minced onion
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 pounds [1 kg] extra-lean ground beef
  • 3 slices bread, toasted and crumbled
  • 7 buttery round crackers, crushed (alternatively, replace bread and crackers with melba toast and increase butter)
  • 1 egg, lightly beaten
  • 3 1/2 tablespoons sour cream or heavy cream
  • 1 1/2 tablespoons Worcestershire sauce
  • 1/2 (15 ounce) can tomato sauce
  • up to 1/4 cup milk
  • Red Sauce
  • 1/2 medium onion, diced
  • 3 cloves garlic, smashed
  • 1 teaspoon dried oregano
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 3 tablespoons tomato paste
  • 1 bay leaf
  • 1 (15-ounce) can low-sodium chicken broth
  • 1 (15 1/2-ounce) can crushed tomatoes
  • 1/4 cup grated Parmesan
  • 1 teaspoon red wine vinegar
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

Preparation

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in a skillet over medium heat, and cook the onion and garlic 5 minutes, until onion is tender. Remove from heat, and season with salt and pepper.

In a large bowl, mix the onion and garlic, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce. Gradually stir in the milk 1 teaspoon at a time until mixture is moist, but not soggy. Transfer the mixture to a 5x9 inch loaf pan and put on cookie sheet to catch drippings.

Bake uncovered in the preheated oven 40 minutes. Increase oven temperature to 400 degrees F (200 degrees C), and continue baking to an internal temperature of 160 degrees F (70 degrees C). Check after 15 minutes, then every 10 minutes.

While the meatloaf is cooking, cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.

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