“Simple Meatloaf with Tangy Tomato Gravy”

Today it’s raining with a big chance of severe storms so what better time to make bake my Simple Meatloaf with Tangy Tomato Gravy.  This recipe is based on my Mom’s original recipe and why I call it simple. No fancy ingredients yet the right amounts of everything to make one delicious mouth-watering meatloaf.

Simple Meatloaf with Tangy Tomato Gravy

Meatloaf is one of those meals Mom made when my sister and I had some kind school activity in the evening. If she wasn’t working, dinner was ready when we walked in the door yet when I started cooking for the family I started dinner before she was home from work. Mom always made meatloaf from scratch and never used any of those seasoning packets.

Simple Meatloaf with Tangy Tomato Gravy

Mom used fresh ground beef and pork and in later years used ground turkey for meatloaf. All are fantastic so checkout my Dad’s favorite glazed turkey meatloaf recipe. It’s deliciously moist and made with mushrooms because turkey can be dry. Mom always glazed her meatloaves which I still do today. In addition, my meatloaf makes a fantastic sandwich for lunches the next day. There’s just something about cold sliced meatloaf on your favorite bread.

Simple Meatloaf with Tangy Tomato Gravy

Typical ingredients besides ground meat included onions, garlic, breadcrumbs, milk, egg, ketchup, salt, pepper, fresh parsley, and tomato sauce. The gravy consists of tomato sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and Dijon mustard. Once meatloaf is mixed and placed in baking dish, you brush the meatloaf with gravy while baking. While meatloaf bakes for an hour, whip up some mashed potatoes. That’s what I like dinner in an hour and you’ll love it, too. A rainy weekend is a perfect time for meatloaf, the ultimate comfort food.

Simple Meatloaf with Tangy Tomato Glaze

1-pound lean ground sirloin

1-pound ground pork

1 cup dry breadcrumbs

1/4 cup whole milk

1 medium white or yellow onion, small diced

1 large egg, slightly beaten

2 T. ketchup

2 T. fresh chopped parsley

1 1/2 t. Kosher salt

1/2 t. ground black pepper

2 – 8 oz. cans tomato sauce

3 T. apple cider vinegar

3 T. light brown sugar

2 T. Dijon mustard

2 T. Worcestershire sauce

Heat oven to 350 degrees. Combine beef, pork, breadcrumbs, milk, onion, egg, ketchup, parsley, salt, pepper, and 1/2 cup tomato sauce until just combined.

Form meatloaf into a rectangle shape and place on a lightly greased shallow baking dish. (I use a 11×7-inch baking dish.)

Whisk together remaining tomato sauce, vinegar, brown sugar, mustard, and Worcestershire sauce.

Pour half of the sauce over meatloaf. Bake for 1 hour then baste meatloaf with remaining sauce every 10 minutes, baking for an additional 30 minutes.

Remove from oven and let rest for 15 minutes before slicing and serving.

Makes 6 servings.