Tomato Meat Loaf Recipes

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 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

SAVORY MEATLOAF WITH TOMATO

Steps:

• Preheat oven to 350 degrees.
• Place the onions in a heavy skillet, preferably nonstick. Cover and cook on low heat about 10 minutes, until the onions are soft and just beginning to brown. Stir in the garlic and cook a minute or so longer. Remove one-third of this mixture from the pan and set aside.
• Add one-third of the tomatoes to the pan and cook about five minutes, until the excess liquid has evaporated. Transfer mixture to food processor and process to chop very fine.
• Place the finely chopped onion mixture in a bowl and mix well with the bread crumbs, the beef, the egg, oregano, half the parsley, the red pepper and salt and pepper. Form the mixture into a loaf and place in a shallow baking dish. Bake 90 minutes.
• While the meatloaf is baking, return the reserved onion mixture to the skillet. Add the remaining tomatoes and the olive oil. Simmer over medium heat about 10 minutes. Add the reserved parsley and season to taste with crushed red pepper, salt and freshly ground black pepper. Set this sauce aside until you are ready to serve the meatloaf, then reheat the sauce and serve it alongside.

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.

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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SUN-DRIED TOMATO MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine tomatoes and water; let stand for 15 minutes or until softened. Meanwhile, in a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the egg, milk and bread crumbs. , Drain and chop the tomatoes; set aside 1/4 cup for topping. Add onion mixture, basil, oregano, salt, pepper, thyme and remaining chopped tomatoes to the egg mixture. Crumble beef over mixture and mix lightly but thoroughly. Shape into a loaf in an ungreased 13x9-in. baking dish. , Combine ketchup and reserved tomatoes; spread over loaf. Bake, uncovered, until no pink remains and a thermometer reads 160°, 55-60 minutes. Drain; let stand for 10 minutes before slicing.

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.

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.