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1
To make Meatloaf: Preheat oven to 350 degrees.
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2
In a large bowl, mix chopped meat, bread crumbs, eggs, bouillon broth, Parmesan, and chopped parsley.
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3
Mix well with a wooden spoon until all the ingredients are well incorporated.
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4
Form into a loaf shape and place on a sheet pan coated with nonstick vegetable spray.
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5
Place in oven and cook for 45 minutes, or until meatloaf has an internal temperature of 160 degrees.
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6
To make Tomato Gravy: In a large saucepan, heat butter over medium-high heat.
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7
Allow butter to foam and begin to brown.
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8
Add smashed garlic and allow garlic to brown slightly.
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9
Sprinkle in flour and stir constantly, forming a roux to cook for approximately 10 to 12 minutes until golden brown.
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10
Add chicken stock and tomato paste and cook for 3 to 5 minutes.
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11
Add 1/4 cup red wine vinegar and all tomatoes.
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12
Simmer for 30 minutes and finish with salt, pepper and oregano.
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13
Serve atop the meatloaf.
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14
To make Fried Onions: Heat a large, deep pot of oil to 350 degrees.
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15
Soak onions in milk for a minimum of 10 minutes.
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16
When oil is hot, drain onions and dredge in flour, making sure to remove excess flour.
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17
Plunge onions a batch at a time (there should be 3 batches) into hot oil and fry until extremely golden brown and crispy.
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18
Remove from fryer and place on a paper towel to drain.
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19
Serve atop dressed meatloaf.
