Meatloaf with Tomato Gravy
Elevate your classic comfort food game with this irresistible Meatloaf with Tomato Gravy recipe! Featuring a moist and flavorful blend of ground beef and pork, this meatloaf is enhanced with pantry staples like breadcrumbs, Worcestershire sauce, and a hint of garlic for the perfect savory balance. The star of the dish is the rich, velvety tomato gravy—made by caramelizing tomato paste and thickening it with a simple roux—infused with thyme and paprika for a delightful depth of flavor. Ready in just under 90 minutes, this hearty, family-friendly meal is ideal for weeknight dinners or cozy gatherings. Serve it sliced with a generous pour of tomato gravy alongside mashed potatoes or your favorite roasted vegetables for a truly satisfying feast.
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 0.5 pounds Ground pork
- 1 cup Breadcrumbs
- 0.5 cup Milk
- 2 large Eggs
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 0.25 cup Ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Vegetable oil
- 3 tablespoons Tomato paste
- 2 tablespoons Flour
- 2 cups Chicken or beef stock
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, eggs, chopped onion, minced garlic, ketchup, Worcestershire sauce, salt, and black pepper.
Mix the ingredients together gently using your hands or a spatula, being careful not to overmix to avoid a tough texture.
Shape the meat mixture into a loaf shape and place it on the prepared baking sheet or into the loaf pan. Bake in the preheated oven for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
While the meatloaf is baking, prepare the tomato gravy. Heat the vegetable oil in a medium saucepan over medium heat.
Add the tomato paste and cook, stirring constantly, for about 1-2 minutes to caramelize it slightly.
Sprinkle the flour over the tomato paste and stir to form a roux. Let it cook for another minute.
Gradually whisk in the chicken or beef stock, ensuring there are no lumps. Add the dried thyme, paprika, and a pinch of salt and pepper. Let the gravy simmer for 5-7 minutes, or until it thickens.
Once the meatloaf is done, let it rest for 10 minutes before slicing.
Serve the meatloaf warm with a generous drizzle of tomato gravy on top. Enjoy!
Nutrition Facts
Calories |
3589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.6 g | 297% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1229 mg | 410% | |
| Sodium | 7195 mg | 313% | |
| Total Carbohydrate | 143.5 g | 52% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 37.9 g | ||
| Protein | 251.1 g | 502% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 507 mg | 39% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 3452 mg | 73% | |
*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.
