Sirloin Meatloaf with Tomato Gravy & Mashed Potatoes

Before, I sent Bear away on his bachelor party a few weeks ago, I made a nice big meal of his choosing of course, and what he wanted was meatloaf. No big shock there. He’s a meat and potatoes guy. Usually, I make a fairly common glaze from ketchup and brown sugar, but this time he said he wanted “tomato gravy.” I did a little light googling and quickly had the meal planned.

sirloin meatloaf with tomato gravy and mashed potatoes



  • pound ground sirloin
  • 1 egg
  • Italian bread crumbs
  • green bell pepper (half)
  • onion (half)
  • Worcestershire sauce
  • garlic
  • grated Parmesan cheese


Tomato Gravy:

  • grated Parmesan cheese
  • tomato paste/tomato sauce
  • chicken broth
  • chopped garlic
  • olive oil


Mashed Potatoes:

  • 2 large potatoes
  • half and half
  • butter



Before mixing the meatloaf ingredients together, you want to finely chop your onion and pepper. Bear has a real problem with texture so sometimes when I’m making meatloaf I saute the veggies going in beforehand so he can’t feel the crunchy texture. This time, I decided to throw them in the food processor and I think it majorly paid off! So, blend up those veggies really well and be sure to drain any excess juices before mixing into the rest of you meatloaf mixture. Once everything is blended well, place into a deep pan or casserole dish that’s been covered with tin foil. (It helps with clean up later.) Cook at 350-375 degrees for 45 minutes to an hour. While it’s roasting, start the tomato sauce.


Tomato Gravy:

When Bear said he wanted tomato gravy, I really went all out. I sauted garlic in olive oil and then added in a can of tomato sauce and a can of pureed tomatoes. (I should have used tomato paste, but we didn’t have any, so I made due. I would recommend this technique over paste anyway because it was incredible.) So, the garlic simmers until nice and brown. Then in go the tomatoes. As they get all stewed up and simmer-y, add in a little chicken broth. It adds a rich, deep flavor to the gravy. (So good, I might start adding broth to my sauces. Seriously. Delish!)  You have to bring it to a boil and then let it start reducing. Once it’s thickening, add the Parm. (TIp: Make sure you use a pot or pan with a lid for this. Because you bring it to a boil, tomato sauce will go everywhere!) Before the meatloaf is complete, pour a ladle full of the gravy on top to cook into the meatloaf.


Mash Potatoes:

Well, you guys. I really did a number on these. Realizing Bear was almost back from the gym I started rushing and just threw two very large potatoes into a pot to boil. Well, here’s the thing. For mash potatoes, you probably want to cut them up FIRST. Duh. I know, I know. I just spaced. Anyway, just make sure you don’t skip that step. Boil them until soft in salted water. (Should be maybe 15-20 minutes.) Then blend them with a hand mixer (Also something I don’t have, so I used my gawjus Kitchen Aid) and an ENTIRE stick of butter and add in half and half as needed until you have the texture you want. Yes, people. I’m from the South. We don’t do bland potatoes. We do butter and cream. Sorry not sorry.


The verdict: Everything was GREAT!


Be sure to keep up with HOUSE of FROST on Twitter, Facebook, Instagram, and Pinterest.


2 thoughts on “Sirloin Meatloaf with Tomato Gravy & Mashed Potatoes

  1. Queen Frostine says:

    Sounds delicious and very gourmet! Bear is so lucky that you like to cook for him. And for the record, it wasn’t ketchup-it was tomato sauce! Yours is much much better!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s