“Mini Meatloaves in Tomato Gravy”

Meatloaf always brings back memories of my Mom’s because her meatloaf was exceptional. But I think she would love this recipe for Mini Meatloaves in Tomato Gravy. Everything I cook is based on my love of her food and my love for cooking seriously good food. So it was a no-brainer in creating this recipe. Technically it’s your basic meatloaf made into oval-shaped loaves and simmered in a tomato gravy. Both savory and slightly sweet, this gravy must be served over mashed potatoes. Stop the music because I have no doubt Mini Meatloaves in Tomato Gravy will be added to your meal plan rotation. So keep it handy.

Mini Meatloaves in Tomato Gravy

Most markets carry a meatloaf mix which is a grind of both beef and pork. Usually the mix is 2/3’s beef and 1/3 of pork. Pork lends fat to the tenderness of the meatloaf. Purchase your ground meat separate if you like to incorporate the kind of meat you like. A little fat is a good thing in this recipe.

To make the meatloaves, combine all ingredients until just mixed. If meat is over worked it can become tough in texture and you don’t want that. Form oval-shaped loaves then heat oil in Dutch oven and fry loaves until nicely browned on both sides. You may have to brown loaves in batches so just place loaves on a plate until all are done.

Mini Meatloaves in Tomato Gravy

Now, make gravy in Dutch oven and once combined add meatloaves back to pot. Simmer until meatloaves are cooked through and the gravy has thickened. While meatloaves are simmering to ultimate deliciousness, boil potatoes for your mashed potatoes. Keep meatloaves warm while making potatoes. Serve tomato gravy over meatloaves and creamy mashed potatoes.

Mini Meatloaves in Tomato Gravy

Make this recipe ahead of time as it is fabulous reheated the next day. While meatloaves warm make mashed potatoes and a side. There you have it, dinner in an hour. Yahooooo! Thank me later for saving you time to make down home comfort food. Enjoy!

Mini Meatloaves in Tomato Gravy

Mini Meatloaves in Tomato Gravy

Mini Meatloaves in Tomato Gravy

2 T. Canola oil

2 ½ pounds ground meatloaf mix (half beef/half pork)

1/2 cup finely minced onion

1/2 cup finely chopped green bell pepper

1 t. minced garlic

1 cup fine dry breadcrumbs

2 t. sea salt

1 t. ground black pepper

2 large eggs, beaten

1 t. hot sauce

1 T. yellow mustard

1/2 cup ketchup

1/2 cup evaporated milk or more if needed

Tomato Gravy:

2 – 15 oz. cans tomato sauce

1/2 cup ketchup

1/2 cup water

1/2 cup evaporated milk

1 T. apple cider vinegar

2 T. light brown sugar

2 t. granulated beef bouillon

Salt and pepper to taste

1 medium onion, thinly sliced, optional

 

For meatloaves: In a large mixing bowl, combine meatloaf mix, onion, bell pepper, garlic, breadcrumbs, salt, pepper, eggs, hot sauce, yellow mustard, ketchup, and evaporated milk. Thoroughly mix but try not to over work meat. If meat is not moist enough, add 1 T. or more of milk. Meat should hold together yet not so soft loaves cannot be easily formed.

Form 12 mini meatloaves and set aside on a plate.

Heat Canola oil in a large skillet over medium heat. Brown meatloaves 3 to 4 minutes on each side. Place loaves on a plate while you brown other loaves. You will have to fry them in batches.

For gravy: In a 6-quart Dutch oven, mix together tomato sauce, ketchup, water, evaporated milk, vinegar, brown sugar, and beef bouillon. Bring tomato gravy to boil, taste for salt and pepper, and reduce heat to simmer.

Add meatloaves to tomato gravy and ensure all meat is covered with gravy. Scatter top with sliced onions if desired. Cover with lid and simmer for 45 minutes.

Serve mini meatloaves with tomato gravy and creamy mashed potatoes.