Meatloaf With Tomato Gravy

The cold weather and winter “blahs” continue in Prague so I was pretty happy last week when Mrs. NH said we’d be having meatloaf.  I grew up eating meatloaf just often enough to enjoy it.  So many other people I know must have had mothers who made it too much.  In my own experience, the reputation of meatloaf in much of the world isn’t so great.  Nevertheless, Mrs. NH made the recommendation and I quickly showed my enthusiasm.  The one she wanted to try had an extra twist – tomato “gravy”.  I grew up with my mom doing a ketchup based glaze on meatloaf so I was skeptical about the need for this extra sauce.  After all was said and done, I’m glad we tried it.  It helped transform the dish into something that popped with even more flavor.  It also made it pair really well with a Chianti.  In fact, the final product was more like an Italian meatball than a roadside diner meatloaf.

It was delicious and if you’re in the mood for meatloaf, it’ll totally scratch that itch.  Here’s the recipe from  Oh, and get ready for some tasty meatloaf sandwich leftovers!

2 Comments Add yours

  1. Heather Kasper says:

    Must be nice. We had beans and cabbage. Again. It makes for a pleasant time in close quarters, if you know what I mean. And I KNOW you know.

    1. NotHemingway says:

      Beans and cabbage, awesome. Look at it this way, you guys won’t have to worry about high cholesterol.

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