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Meatloaf With Tomato Gravy

When I was growing up, I thought my Momma was the best cook there ever was! Of course she was raised to help my Mamaw Mac cook for 8 brothers and sisters younger than her and also at the restaurant in the Huntsville Square during the late 1940’s. Momma said she didn’t like waiting tables because she was afraid of spilling something on someone, so instead, her and her older sister did the cooking. She used to make really good meatloaf. I don’t know if my Mamaw taught her to make it like this or if she just learned this herself, but it was the best meatloaf I’ve ever had! If you’ve never had it like this, then you’re missing out! A few years ago, Michelle Owens asked me for this recipe. So I’ve decided to share it here for all of you.

2 1/2 or 3 lbs. fresh ground round (85-15)
2 cups fine bread crumbs about 3 slices (I use whole wheat bread and chop to fine crumbs in the food processor)
1 med. onion chopped
1 med. green bell pepper chopped
2 lg. beaten eggs
2 tsp. salt
1 tsp. black pepper
1 Tbs. brown sugar
1/2 can tomato sauce, but I use Hunts meatloaf starter, and put the remainder in the tomato gravy.

Pre-heat oven to 350°
Spray a 9×13 aluminum pan with Pam.
Place all ingredients in extra large mixing bowl. This will give you room to mix. Using clean hands, mix all ingredients together well, until the meat mixture holds together. Pour meat mixture into sprayed pan. Shape into a loaf. Place meatloaf in the oven and bake 1 hour.

After about 45 minutes, remove from oven and carefully pour the hot liquid and grease that has baked out of the meatloaf, into a large bowl (discard later) while you have it out of the oven, mix the half can of Hunts meatloaf starter and 2 Tbs. brown sugar together. Pour over meatloaf and return to oven for the remaining time (15 min)

Tomato Gravy
1 – 15 oz. can Hunts tomato sauce
1/2 can water
I small onion sliced, separate rings.
I small green or yellow pepper cut into thin strips.
1-2 Tbs. brown sugar
1-2 Tbs. cornstarch mixed with 1/2 cup of cold water.

Place the tomato sauce, water, onion and sweet pepper into a shallow sauce pan, add the 1/2 can water. Cook stirring constantly on low heat until vegetables are tender crisp. Maybe 5 min, add the 1/2 cup cold water mixed with cornstarch. Stir while pouring and until thickened. To serve, slice meatloaf into desired thickness, after placing slice onto plate, cover with the tomato gravy.