Meatloaf For Tomato Haters Recipes

MEATLOAF WITH TOMATO GRAVY

Steps:

• Preheat oven to 350 degrees F.
• Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.
• Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
• Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).
• Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.
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TOMATO MEAT LOAF

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1 hour., Arrange tomato slices over loaf. Bake 30 minutes longer or until meat is no longer pink and a thermometer reads 160°. Using two large spatulas, carefully transfer meat loaf to a serving platter.

MEATLOAF FOR TOMATO HATERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix onion, bell pepper, bread crumbs, hot pepper sauce, egg, salt, and pepper together in a large bowl. Add ground beef; mix.
• Press beef mixture into a loaf pan. Sprinkle brown gravy mix over meat.
• Bake in preheated oven until cooked through and browned, 1 hour. Remove from oven and let rest for 10 minutes before serving.

BO'S FAVORITE MEATLOAF - FOR MEATLOAF HATERS

Steps:

• Combine all ingredients; mix THOROUGHLY.
• Shape FIRMLY into a shallow baking pan or casserole dish.
• Bake in 350 degree oven, uncovered for 1 1/2 hours.
• During last half hour of cooking, drain excess juice. Can use this later as a sauce if desired.
• Recommend that you use a thermometer to check the center of meatloaf frequently.

MEATLOAF FOR MEATLOAF HATERS

Steps:

• Dice and saute onion, green onion (including most of the green parts)and celery.
• When your saute is transparent, add the garlic. (I usually slice mine with a cheese grater).
• Continue until onions are lightly browned. Set aside.
• Preheat oven to 375 degrees.
• Finely chop parsley.
• Breifly soak bread in water.
• Add bread, egg, and all other ingredients to the meat in a large bowl; knead together.
• Add small amounts of the V8 until it is gone or the consistency feels right to you. It should be well bound, but with a good amount of moisture to it.
• Mold the meat into buttered loaf pan.
• Turn the mold over onto a flat baking sheet, letting it fall down onto the pan to get the meat back out if necessary.
• Cook for 1 hour 15 minutes.
• Why sour cream? Its added moisture (fat not grease)you will lose from all of the nasty grease/fat you will see hanging off the sides of the loaf when it is done. Why bread? Still used as a binder, but without all of the moisture loss of breadcrumbs or cracker crumbs. Why V8? 8 wonderful veggies in a tomato liquid, I have found it is perfect for this meatloaf.