Meatloaf with Fried Onions and Tomato Gravy
Italian bread crumbs
chicken bouillon cube,
dissolved in 1/2 cup hot water
salt and pepper
red wine vinegar
Salt and pepper
peeled, cut in half, and thinly sliced
approx 2 quarts
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.
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.
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.
Preheat oven to 350 degrees.
Rocco DiSpirito provided this recipe, which was featured on "Cooking Live With Sara Moulton."