Meatloaf with Fried Onions and Tomato Gravy
Servings: 12
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:
Preheat oven to 350 degrees.
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. |
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