-
1
Preheat oven to 350 degrees F.
-
2
Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute.
-
3
Transfer to a large mixing bowl and set aside.
-
4
Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes.
-
5
Let cool slightly.
-
6
Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce.
-
7
Toss and mix gently.
-
8
Add the eggs and stir to coat the meat completely.
-
9
Transfer to a foil-lined sheet pan and gently press into desired shape.
-
10
Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
-
11
Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).
-
12
Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes.
-
13
Add the tomato paste and bay leaf.
-
14
Stir until paste turns brick red and garlic is fragrant, about 3 minutes.
-
15
Add the chicken broth and crushed tomatoes.
-
16
Bring to a boil over high heat.
-
17
Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes.
-
18
Whisk in Parmesan cheese, vinegar, salt, and pepper.
-
19
Discard the bay leaf and transfer the sauce to a gravy boat.
-
20
Slice the meatloaf and serve with the gravy.
