Meatloaf With A Tomato Beef Sauce 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.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

BEEF & BACON MEATLOAF WITH TOMATO SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large saucepan and fry the onion and lardons until the onion is soft and the lardons are cooked through and golden at the edges. Remove from the heat and add the smoked paprika, breadcrumbs, mince, egg and half of the crushed garlic. Season and stir really well. Grease a 450g loaf tin with a little oil, then fill with the meat mixture. Spread 1 tbsp of the onion marmalade evenly over the top and place on a tray in the oven for 35-40 mins.
• Meanwhile, pour the passata into a saucepan over a low heat, add the remaining garlic, the rest of the onion marmalade and half of the basil. Season, stir and heat gently until ready to serve.
• Once the meatloaf is cooked through, take it out of the oven and let it sit for a few mins before turning out onto a plate to slice. Serve with the tomato sauce and the rest of the basil leaves scattered over.

CLASSIC MEATLOAF WITH TOMATO SAUCE

Steps:

• Heat the oil in a frying pan and add the onion, cook for 4-5 mins over a low heat, then stir in the garlic. Leave to cool completely.
• To make the tomato sauce, heat the oil in a saucepan and fry the onion, carrot and celery for 3-4 mins, then add the garlic and cook for a minute. Add the passata and bring to a simmer, then season and cook for 5 mins.
• Heat oven to 180C/160C fan/gas 4. Mix the cooled onion with the tomato purée, mince, egg and breadcrumbs, and season. Line a 900g loaf tin with a liner or baking parchment and pack in the meatloaf mixture. Cook for 20-25 mins or until a skewer poked into the centre feels roasting hot when pulled out. Leave to rest for 10 mins before lifting out of the tin.
• Serve slices of the meatloaf with some tomato sauce spooned over. Wrap any remaining meatloaf and use it as a sandwich filling for a lunchbox. Can be frozen for up to a month.

MEATLOAF RECIPE WITH THE BEST GLAZE

Steps:

• Line a 9"x5" loaf pan with parchment paper and preheat oven to 375°F.
• In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
• Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
• In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes or until the internal temperature is 160˚F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.

TOP RATED CLASSIC MEATLOAF

Steps:

• Preheat oven 325 degrees Fahrenheit.
• In a large mixing bowl, combine ground beef, cracker crumbs, salt, pepper, egg, onion and tomato sauce.
• Mix lightly.
• Shape into a loaf and place in a baking dish.
• In a small mixing bowl, combine the ketchup, brown sugar, water, mustard and vinegar.
• Brush the loaf with this mixture.
• Place meat loaf in oven and bake 1 hour and 15 minutes, basting occasionally with sauce.

MEATLOAF

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F.
• Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
• Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.
• Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
• Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
• Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.
• Serve with the remaining tomato sauce on the side as a dipping sauce.

ULTIMATE MEATLOAF WITH TANGY SAUCE

Steps:

• Preheat the oven to 350F. Line a rimmed baking sheet with parchment paper. Set aside.
• In a bowl add all of the ingredients for the Tangy Sauce and whisk; set aside.
• In a medium bowl add the bread, panko and milk. Press the bread into the milk and set aside. Allow to soak for 5 minutes.
• In a large bowl add the rest of the meatloaf ingredients and the bread/panko/milk mixture. Gently mix until combined. Do not overimx as the meatloaf will be tough. Transfer the mixture to the baking sheet and using your hands, form a loaf that is about 12 inches long, 6 inches wide, and about 2 1/2-3 inches tall. The loaf should be smooth and have rounded edges. This will help the loaf stay together when serving.
• Bake for 35 minutes. Remove from the oven and spread Tangy Sauce all over the top and sides of the meatloaf. You'll use about 1 -1 1/2 cups of sauce. Save the leftover sauce for meatloaf sandwiches. Put the meatloaf back into the oven and bake for an additional 25-30 minutes or until a thermometer inserted reads 165F.
• Remove from the oven and allow to cool for 15 minutes before cutting.

ITALIAN MEATLOAF WITH MARINARA SAUCE

Steps:

• Preheat oven to 180C/350F. Spray a 28cm/11" loaf pan, then line with parchment / baking paper, leaving overhang (Note 2).
• Heat oil over high heat. Add capsicum, leave for 1 minute without stirring so it starts to char (burn) then stir and continue cooking to char it more (about 2 minutes in total). Remove and set aside.
• Place bread in a large bowl. Grate onion into the bowl, using a normal box cutter (Note 3). Add cream, then use your hands to squidge the mixture together so the bread is completely soaked and starts to disintegrate.
• Add remaining meatloaf ingredients, including capsicum. Use your hands to mix it together until JUST combined. Do not over mix otherwise it will become dense.
• Press into the loaf pan (Note 4). Drizzle with olive oil then bake for 30 minutes. Meanwhile, make the Sauce.
• Take the meatloaf out of the oven. Carefully lift the meatloaf out of the loaf pan (using the paper overhang) onto a work surface. Then transfer the meatloaf into the skillet with the Sauce.
• Pour juices in the loaf pan into the skillet. Return to the oven for a further 30 to 40 minutes, or until cooked to your liking.
• Take it out of the oven and let it rest for 5 minutes before slicing. Serve the meatloaf with the Sauce, garnished with parmesan if desired.
• I like to serve this with mashed potatoes but it is also lovely with pasta.

MEATLOAF WITH TOMATO SAUCE

Steps:

• Combine sauce ingredients in a medium bowl and set aside
• Lightly spray broiler pan; set aside
• Lightly beat eggs in a bowl; set aside
• Preheat oven to 375°
• Combine all meatloaf ingredients into big bowl; with clean hands, mix ingredients until combined; do NOT overwork the meat
• Place beef mixture onto counter and shape into a rectangular loaf
• Place on lightly oiled broiling pan and bake uncovered for 30-45 minutes, or until meat has reached 150° internal temperature
• After it has reached 150ºF, remove from oven, pour some tomato sauce over the top and return to oven
• Bake until internal temperature reaches 160ºF and tomato sauce is thickened
• Remove from oven; allow meatloaf to sit for a few minutes, then slice and serve

FAVORITE MEATLOAF RECIPE WITH TOMATO SAUCE

Steps:

• Preheat oven to 350 degrees
• Place the ground beef into a large mixing bowl
• Add the breadcrumbs, egg, half the can of tomato sauce, sea salt, pepper and chopped onion, and mix well using your hands
• Form the meat into a loaf about 2 inches high, and place in baking pan or casserole dish
• Place loaf into oven, make the glaze, and pour glaze over meatloaf
• Bake for 1 hour or until internal temperature reaches 160 degrees, according to meat thermometer
• Pour the remaining half of the tomato sauce into a small mixing bowl, and add the water
• Add the mustard, vinegar and brown sugar, and mix until well combined

MEATLOAF WITH A TOMATO BEEF SAUCE

Steps:

• 1. Mix all meatloaf ingredients together. Shape into loaf and bake at 350 degrees for 1 hour.
• 2. For the sauce, mix ketchup and corn starch together. Then stir in remaining ingredients.
• 3. In microwave safe measuring cup, microwave for 3 minutes. Stir.
• 4. Pour sauce over meatloaf after it has baked for 1 hour. Bake for another 1/2 hour.

MEATLOAF WITH TOMATO SAUCE

Steps:

• Preheat oven to 350°F (180°C).In a bowl, mix 1/2 cup (125 mL) tomato sauce with all other ingredients until just combined.Do not mix overmuch or the meatloaf will be too compact.Line a 9 x 5 x 3 in. (23 x 13 x 8 cm) loaf pan with parchment paper.Shape mixture into a loaf and place it in the pan, patting it even.Pour remaining tomato sauce over the meatloaf and bake for 1 hour or until a meat thermometer registers 160°F (71°C).Tent with foil and let stand 10 minutes.Taking hold of parchment paper, lift meatloaf out of pan. Slice and serve with mashed sweet potatoes and butter-fried mushrooms.