Ingredients
- Meatloaf:
- 1/2 cup dry bread crumbs
- two tablespoons extra-virgin essential olive oil
- 1/2 medium onion, diced
- 2 cloves garlic clove, minced
- 2 teaspoons dried oregano
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 1/2 pounds meatloaf mix (or pork and beef combo)
- 1/3 cup grated Parmesan
- 2 teaspoons Worcestershire sauce
- 2 large eggs, beaten
- Gravy:
- 1/2 medium onion, diced
- 3 cloves garlic clove, smashed
- 1 teaspoon dried oregano
- two tablespoons extra-virgin essential olive oil
- 1 tablespoon unsalted butter
- 3 tablespoons tomato paste
- 1 bay leaf
- 1 (15-ounce) can low-sodium chicken broth
- 1 (15 1/2-ounce) can crushed tomato plants
- 1/4 cup grated Parmesan
- 1 teaspoon dark wine vinegar
- 1 teaspoon kosher salt
- Freshly ground pepper
Directions
Preheat oven to 350 levels F.
Toast the bread crumbs inside a dry skillet over medium heat until browned and aromatic, about one minute. Transfer to some large mixing bowl and hang aside. Add some essential olive oil, onions, garlic clove, oregano, salt, and pepper towards the skillet and prepare until onions are tender, 8 minutes. Let awesome slightly. Add some onions towards the bread crumbs combined with the meat, cheese, and Worcestershire sauce. Toss and blend lightly. Add some eggs and stir to coat the meat completely.
Transfer to some foil-lined sheet pan and lightly press into preferred shape. Bake until an immediate read thermometer registers 160 levels F in the heart of the loaf, about forty-five minutes.
Tent the meatloaf with foil and let rest for fifteen minutes when you result in the gravy (or result in the gravy as the meatloaf is baking).
Gravy: Prepare the onions, garlic clove, and oregano within the essential olive oil and butter inside a large skillet over medium-high temperature until browned, about 6 minutes. Add some tomato paste and bay leaf. Stir until paste turns brick red and garlic clove is aromatic, about 3 minutes. Add some chicken broth and crushed tomato plants. Provide a boil over high temperature. Reduce heat to keep a simmer and prepare sauce until it thickens, about a few minutes. Whisk in Mozzarella dairy product. vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to some gravy boat. Slice the meatloaf and serve using the gravy.
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