Meat Loaf with Tomato Gravy
Makes 4 to 6 servings
The meat loaf can be prepared through step 2, covered tightly, and refrigerated overnight. Let it stand at room temperature for 30 minutes before baking as directed.
2 pounds ground chuck
2 large eggs, lightly beaten
1 cup crushed french-fried onions
1 cup panko (Japanese bread crumbs)
1 cup shredded sharp Cheddar cheese
2 tablespoons Worcestershire sauce
2½ teaspoons dried parsley, divided
1 teaspoon ground black pepper
½ teaspoon salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 (14.5-ounce) can diced tomatoes with roasted garlic and onion
½ cup chicken broth
1. Preheat oven to 350°. Spray a 9x5-inch loaf pan with cooking spray.
2. In a large bowl, stir together beef, eggs, onions, bread crumbs, cheese, Worcestershire, 2 teaspoons parsley, pepper, and salt until well combined. Press mixture into prepared pan, packing down lightly.
3. Bake until a meat thermometer inserted in center registers 155°, about 75 minutes. Let stand for 10 minutes.
In a medium skillet, melt butter over medium heat. Stir in flour, and cook for 2 minutes. Stir in tomatoes, broth, and remaining ½ teaspoon parsley, and bring to a boil. Cook, stirring
