Classic Meat Loaf with Homemade Tomato Sauce

1 users rated this recipe an average rating of 5.0
Makes:
8 servings
Prep:
25 mins
Bake:
1 hr 10 mins to 1 hr 15 mins 350°
Stand:
10 mins
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Classic Meat Loaf with Homemade Tomato Sauce

Ingredients
1/2
cup finely chopped onion (1 medium)
1/2
cup finely chopped celery (1 stalk)
1/2
cup finely chopped carrot (1 medium)
2
1
cup fine dry bread crumbs
2/3
cup ketchup
2
eggs, lightly beaten
1
teaspoon salt
1/2
teaspoon ground black pepper
1
pound extra-lean ground beef
1
pound lean ground pork

Directions

  1. Preheat oven to 350 degrees F. In a large bowl combine onion, celery, carrot, garlic, bread crumbs, 1/3 cup of the ketchup, the eggs, salt, and pepper. Add ground beef and ground pork; mix well. Pat mixture into a 9x5x3-inch loaf pan.
  2. Bake for 70 to 75 minutes or until internal temperature reaches 160 degrees F,* spooning the remaining 1/3 cup ketchup over meat loaf after 1 hour of baking.
  3. Let meat loaf stand for 10 minutes. Carefully tip the pan over a heatproof bowl; pour off fat. Cut into eight slices while still in the pan. Serve using a spatula.

From the Test Kitchen

*Tip:

The internal color of a meat loaf is not a reliable doneness indicator. A beef, veal, lamb, or pork loaf cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a meat loaf, insert an instant-read thermometer into the center of the loaf.

Spanish Meat Loaf:

Prepare Clasic Meat Loaf as directed, except add 1 cup chopped cooked potato; 4 strips bacon, crisp-cooked and crumbled; and 1/2 teaspoon smoked paprika to the meat mixture. Serve with Mushroom-Thyme Sauce. Sprinkle an additional 1 teaspoon of fresh thyme leaves on top of meat loaf.

Mushroom-Thyme Sauce:

In a medium skillet heat 2 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat until butter is melted. Add 8 ounces sliced cremini mushrooms and 1/2 cup chopped sweet onion; cook and stir for 5 to 7 minutes or until vegetables are tender. Add 1 tablespoon all-purpose flour; cook and stir 3 to 5 minutes or until light brown. Add 1/4 cup dry white wine; cook and stir until reduced by about half. Add 1 cup chicken broth; simmer about 10 minutes or until sauce thickens. Add 1 teaspoon snipped fresh thyme. Season to taste with salt and ground black pepper.

Mini Meat Loaves:

In a medium skillet melt 1 tablespoon butter over medium heat. Add 2 cups chopped fresh fennel; cook and stir for 8 to 10 minutes or until tender. Set aside. Prepare Classic Meat Loaf as directed, except add cooked fennel and 1-1/2 cups finely chopped cooked sweet potato (1 large) to meat mixture. Spray 12 muffin cups with nonstick cooking spray. Divide meat mixture among prepared muffin cups; brush tops of meat loaves with the remaining 1/3 cup ketchup. Bake for 30 to 45 minutes or until internal temperature reaches 160 degrees F.* If desired, garnish finished meat loaves with fennel fronds.

Nutrition Facts

(Classic Meat Loaf with Homemade Tomato Sauce)
    Per serving:
  • 248 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 115 mg chol.,
  • 728 mg sodium,
  • 17 g carb.,
  • 1 g fiber,
  • 7 g sugar,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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