Our Southern Meatloaf with Tomato Gravy

MaryAnne

2lbs ground beef

2eggs

½c minced onion

1TBSP garlic

½c green pepper, chopped

2c chicken stock

½c milk

1c bread crumbs

Season with salt, pepper, basil, and oregano.

subheading: Top with:

⅓ cup ketchup

2 tablespoons brown sugar

2 tablespoons prepared mustard

Preheat to 350.

Mix meat, onions, pepper, garlic, eggs, milk, seasonings and bread crumbs.

Form into loaf and place in baking dish.

Pour stock over top.

Drizzle with topping mixture.

Bake 1.5 hours

Serve with tomato gravy (below).

Tomato Gravy: 2 TBSP butter, 2 cloves crushed garlic, 2 cans chicken stock, 2TBSP tomato paste, 2TBSP flour, 1/4 c red wine vinegar, 14oz whole tomatoes, 1TBSP oregano, salt and pepper. Heat butter til foamy and brown. Add garlic and brown. Sprinkle in flour and stir to make roux. Add stock and paste and cook. Simmer 10-15 minutes. Add vinegar and tomatoes; crush tomatoes with fingers. Season with salt, pepper, and oregano. Simmer 30 minutes or longer. Tomato Gravy: 2 TBSP butter, 2 cloves crushed garlic, 2 cans chicken stock, 2TBSP tomato paste, 2TBSP flour, ¼ c red wine vinegar, 14oz whole tomatoes, 1TBSP oregano, salt and pepper. Heat butter til foamy and brown. Add garlic and brown. Sprinkle in flour and stir to make roux. Add stock and paste and cook. Simmer 10 to 15 minutes. Add vinegar and tomatoes; crush tomatoes with fingers. Season with salt, pepper, and oregano. Simmer 30 minutes or longer.

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