Meatloaf w/Roasted Tomato Gravy
Source of Recipe
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Recipe Link: http://busycooks.about.com/od/groundbeefrecipes/r/meatloafroastto.htm Meatloaf w/Roasted Tomato Gravy
1 Tbsp. olive oil
2 onions, finely chopped
1/2 cup finely chopped celery
2 cloves garlic, minced
1/2 tsp. salt
3/4 cup fresh bread crumbs
1/3 cup ketchup
2 eggs, beaten
1/4 tsp. ground nutmeg
2 1/2 pounds unseasoned meatloaf mix
(a combination of beef, pork, and veal)
...or plain ground beef will work
4 slices bacon
28 oz. can plum tomatoes, undrained
1 Tbsp. olive oil
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
Arrange rack on lowest position in oven.
Heat oven to 350 degrees.
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add onions, celery and 2 cloves chopped garlic; cook 5 minutes,
until vegetables soften. Stir in salt.
Remove from heat and let stand 20 minutes to cool.
Combine bread crumbs, ketchup, eggs, nutmeg and the cooked
vegetables until blended.
Stir in meatloaf mix and mix gently to combine.
Transfer mixture to a shallow pan and shape into a 9 1/2 x 5
inch oval.
Arrange bacon slices on top of loaf.
Bake for 65-70 minutes, until an instant-read meat thermometer
inserted in center registers 160 degrees.
Meanwhile, combine tomatoes, 1 tablespoon oil, 1 clove garlic,
1/4 teaspoon salt and the pepper flakes in a 9-inch glass baking
dish, breaking up tomatoes with a spoon.
Bake on lower rack with meatloaf, 35 to 40 minutes, until sauce
thickens.
Let meatloaf stand, covered, for 15 minutes before slicing.
Serve roasted tomato gravy with meatloaf.
6 servings
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