1 (14.5-ounce) can diced tomatoes with roasted garlic and onion
½ cup chicken broth
Instructions
Preheat oven to 350°. Spray a 9x5-inch loaf pan with nonstick cooking spray.
In a large bowl, stir together ground chuck, next 5 ingredients, 2 teaspoons parsley, pepper, and salt. Add eggs, stirring to combine. Press mixture into prepared pan, packing down lightly.
Bake for 75 minutes or until a meat thermometer inserted in center registers 155°. Let stand for 10 minutes before serving.
Meanwhile, in a medium skillet, melt butter over medium heat. Add flour, and cook, stirring constantly, for 2 minutes. Stir in tomatoes, broth, and remaining ½ teaspoon parsley. Cook, stirring occasionally, for 5 minutes or until slightly thickened.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/meatloaf-with-tomato-gravy-recipe/