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Meatloaf with Fried Onions and Tomato Gravy

Author/Submitted by:
Servings: 12
Categories: Beef / Haven't Tried / 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

Tomato Gravy
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

Fried Onions:
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."


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