Meatloaf w/ Tomato Gravy

This meatloaf is flavorful and delicious—especially with the sweetness in the topping and the tomato gravy on top. One trick my mom taught me to keep my meatloaf from being dry is, instead of using bread crumbs, soak crushed saltine crackers in milk.

Meatloaf

1 to 1.25 lbs. of ground beef

3/4 sleeve of saltine crackers, crushed and soaked in milk

1 1/4 tsp salt

1/4 tsp ground black pepper

1/2 cup chopped onion

1/2 cup chopped bell pepper

1 egg, lightly beaten

8 oz. can diced tomatoes with juice

Topping:

1/3 cup ketchup

2 tbsp. brown sugar

1 tbsp. mustard

Preheat oven to 375 degrees. Mix all meatloaf ingredient together. Note: For the crackers, squeeze out the excess milk before adding to mixture. Shape into a loaf. Spread topping over the loaf. Cook for 1 hour to 1 hour 15 minutes.

Tomato Gravy

1 tbsp. butter

2 cloves smashed garlic

1 tbsp. flour

1 (14 oz) can chicken stock

1 tbsp. tomato paste

1/8 cup red wine vinegar

1 (14 oz) can whole tomatoes

S&P

In a medium saucepan, heat butter over medium-high heat. Allow butter to foam and begin to brown. Add smashed garlic and allow to brown slightly. Sprinkle in flour and stir constantly until it forms a roux. Add chicken stock and tomato paste and cook approx. 5 minutes. Add red wine vinegar and tomatoes. Smash tomatoes with a potato masher. Simmer for about 20 minutes. Add salt and pepper to taste. Serve over meatloaf.

Meatloaf is adapted from Paula Deen's and my mom's recipes. Tomato gravy is from Rocco DiSpirito.