Ingredients

• 5 pounds chopped meat (2 1/2 pounds beef, 2 1/2 pounds pork)
• 15 ounces Italian bread crumbs
• 10 eggs
• 1 chicken bouillon cube, dissolved in 1/2 cup hot water
• 1/2 cup finely grated Parmesan
• Chopped parsley
• Salt and pepper
• 2 tablespoons butter
• 4 cloves smashed garlic cloves
• 2 tablespoons flour
• 2 (14-ounce) cans chicken stock
• 2 tablespoons tomato paste
• 1/4 cup red wine vinegar
• 1 (14-ounce) can whole tomatoes
• Salt and pepper
• 1 tablespoon dried oregano
• 3 large Spanish onions, peeled, cut in 1/2, and thinly sliced
• 1 quart milk
• 1 pound all-purpose flour
• 2 quarts canola oil

Instructions

1. To make Meatloaf: Preheat oven to 350 degrees.
2. In a large bowl, mix chopped meat, bread crumbs, eggs, bouillon broth, Parmesan, and chopped parsley. Mix well with a wooden spoon until all the ingredients are well incorporated. Form into a loaf shape and place on a sheet pan coated with nonstick vegetable spray.
3. Place in oven and cook for 45 minutes, or until meatloaf has an internal temperature of 160 degrees.
4. To make Tomato Gravy: In a large saucepan, heat butter over medium-high heat. Allow butter to foam and begin to brown. Add smashed garlic and allow garlic to brown slightly. Sprinkle in flour and stir constantly, forming a roux to cook for approximately 10 to 12 minutes until golden brown. Add chicken stock and tomato paste and cook for 3 to 5 minutes.
5. Add 1/4 cup red wine vinegar and all tomatoes. Simmer for 30 minutes and finish with salt, pepper and oregano. Serve atop the meatloaf.
6. To make Fried Onions: Heat a large, deep pot of oil to 350 degrees. Soak onions in milk for a minimum of 10 minutes. When oil is hot, drain onions and dredge in flour, making sure to remove excess flour.
7. Plunge onions a batch at a time (there should be 3 batches) into hot oil and fry until extremely golden brown and crispy. Remove from fryer and place on a paper towel to drain. Serve atop dressed meatloaf.