Meatloaf with Tangy Tomato Gravy
Elevate your dinner table with this hearty and flavorful Meatloaf with Tangy Tomato Gravy, the ultimate comfort food with a twist. Featuring a tender blend of ground beef and pork, this meatloaf is infused with savory notes from minced garlic, chopped onions, Worcestershire sauce, and a touch of ketchup. The star of the dish is the tangy tomato gravy—a rich, velvety sauce made with tomato paste, beef broth, apple cider vinegar, and a hint of brown sugar for perfectly balanced sweetness and acidity. Baked to perfection and served with a drizzle of this luscious gravy, this classic recipe will become a family favorite. Easy to prepare in just over an hour, it’s perfect for weeknight dinners or cozy weekend gatherings. Pair it with creamy mashed potatoes and your favorite veggies for a comforting, satisfying meal everyone will love.
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 0.5 pounds Ground pork
- 1 cups Breadcrumbs
- 0.5 cups Milk
- 2 large Eggs
- 1 medium, finely chopped Yellow onion
- 2 minced Garlic cloves
- 1.5 tablespoons Worcestershire sauce
- 0.5 cups Ketchup
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Tomato paste
- 1.5 cups Beef broth
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Brown sugar
- 1 tablespoon All-purpose flour
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a loaf pan or line it with parchment paper.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, eggs, chopped onion, minced garlic, Worcestershire sauce, ketchup, salt, and black pepper. Mix gently with your hands or a large spoon until just combined.
Transfer the meat mixture into the prepared loaf pan and press it down evenly to remove any air pockets. Shape the top into a smooth dome.
Place the meatloaf in the oven and bake for 50-55 minutes, or until the internal temperature reads 160°F (71°C) on a meat thermometer.
While the meatloaf is baking, prepare the tangy tomato gravy. In a medium saucepan over medium heat, warm the olive oil. Add the tomato paste and cook, stirring, for 1-2 minutes to enhance its flavor.
Sprinkle the flour into the saucepan and stir to combine with the tomato paste. Cook for another minute to remove the raw flour taste.
Slowly whisk in the beef broth, making sure there are no lumps. Stir in the apple cider vinegar, brown sugar, and an extra pinch of salt and pepper to taste. Let the gravy simmer for 5-7 minutes, or until slightly thickened. Remove from heat and set aside.
When the meatloaf is done, remove it from the oven and let it rest for at least 5-10 minutes before slicing.
Slice the meatloaf into thick pieces and serve with the warm tangy tomato gravy drizzled over the top. Pair with mashed potatoes or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
3728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.7 g | 309% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1229 mg | 410% | |
| Sodium | 9518 mg | 414% | |
| Total Carbohydrate | 157.1 g | 57% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 54.9 g | ||
| Protein | 250.6 g | 501% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 514 mg | 40% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 3462 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
