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Meatloaf with Fried Onions and Tomato Gravy
Author/Submitted by:
Servings: 12
Categories:
Beef
/
Haven't Tried
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Main Dish
/
Pork
Ingredients: 2 1/2
pounds
ground beef 2 1/2
pounds
ground pork 15
ounces
Italian bread crumbs 10
eggs 1
chicken bouillon cube,
dissolved in 1/2 cup hot water
1/2
cup
parmesan cheese,
finely grated
chopped parsley,
to taste
salt and pepper 2
tablespoons
butter 4
cloves
garlic,
smashed
28
ounces
chicken stock 2
tablespoons
tomato paste 2
tablespoons
flour 1/4
cup
red wine vinegar 14
ounces
whole tomatoes
Salt and pepper 1
tablespoon
dried oregano 3
large
Spanish onions,
peeled, cut in half, and thinly sliced
1
quart
milk 1
pound
all-purpose flour
canola oil,
approx 2 quarts
Directions:
1.
Preheat oven to 350 degrees.
2.
In a large bowl, mix 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 spray. Place in oven and cook for 45 minutes, or until meatloaf has an internal temperature of 160 degrees.
3.
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 10 to 12 minutes until golden brown. Add 1/4 cup red wine vinegar and all the tomatoes. Simmer for 30 minutes and finish with salt, pepper and oregano. Serve atop the meatloaf.
4.
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.
Rocco DiSpirito provided this recipe, which was featured on "Cooking Live With Sara Moulton."
Rocco DiSpirito provided this recipe, which was featured on "Cooking Live With Sara Moulton."
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