• 1 medium onion, chopped
  • 1/2 cup roasted red bell pepper, chopped
  • 1 zuchinni, peeled and chopped
  • 1/2 cup sun-dried tomatoes, re-hydrated, drained
  • 1 tbsp extra virgin olive oil
  • 1 lb ground round
  • 1 cup mozzarella cheese, grated
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 1 slice bread, softened in 1/8 cup milk, drained
  • 2 tsp dried basil
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp black pepper
  • Sun-dried Tomato Gravy
  • 1/4 cup drippings from meatloaf
  • 1 tbsp all-purpose flour
  • 1/2 pint half & half
  • 1/4 cup sun-dried tomatoes, re-hydrated
  • 1 tbsp. tomato paste
  • 1 tbsp chopped fresh basil
  • salt and pepper to taste

Southerner’s love their tomato gravy.  It is so good served with biscuits, grits or this meatloaf.

Directions:

  1. Put chopped onion, roasted red bell pepper, sun-dried tomatoes in food processor and process together or chop all very fine.
  2. Add 1 tbsp olive oil to cast iron skillet, add vegetable mixture and saute for 2 minutes.
  3. Add chopped garlic; saute 1 minute.
  4. Add ground round, mozzarella cheese, eggs, bread, spices, and vegetable mixture into a  bowl and mix until well blended.
  5. Spray loaf pan with cooking spray and press meat mixture into pan.
  6. Bake for 1 hour at 350 degrees, pouring off fat as necessary and reserving drippings for gravy.

Tomato Gravy

  1. In food processor, combine half & half and sun-dried tomatoes.  process until tomatoes are finely chopped
  2. Whisk drippings with flour over medium heat in cast iron skillet; keep whisking until color of copper penny.
  3. Pour milk mixture into the flour mixture and whisk until thickened.
  4. Add tomato paste, whisk until blended.
  5. Add spices.
  6. Serve over meatloaf and biscuits.

Note:  Leftovers great as a meatloaf sandwich.