Mustard-Basil Meat Loaf with Roasted Tomato Sauce

Forego the traditional catsup, brown sugar, and dry mustard topping for a roasted tomato sauce that cooks at the same time as the meatloaf.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 1 hr 15 mins 350°F
  • Stand: 10 mins

Mustard-Basil Meat Loaf with Roasted Tomato Sauce

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Directions

  1. In a large bowl, combine eggs and milk; stir in bread cubes. Let stand for 15 minutes. Using a fork, mash bread cubes into very small pieces. Stir in green onions, Romano, mustard, basil, salt, and black pepper. Add meat; mix well. Lightly pat mixture into a 9x5x3-inch loaf pan. Bake, uncovered, in a 350 degree F oven for 1-1/4 hours or until an instant-read thermometer inserted into meat loaf registers 160 degree F.
  2. Meanwhile, prepare Roasted Tomato Sauce. Bake, uncovered, alongside meat loaf for the last 40 to 45 minutes or until sauce thickens. Spoon off fat from meat loaf. Let stand for 10 minutes before serving. Serve with Roasted Tomato Sauce. Makes 6 to 8 servings.

From the Test Kitchen

*Note:

Substitute 2 pounds ground beef, pork, or lamb for the 1 pound ground beef and 1 pound ground pork, if you like.

Roasted Tomato Sauce

Directions

  1. In a 2-quart baking dish, combine Italian-style tomatoes (also called plum tomatoes), cut up; olive oil; dried basil, crushed; garlic, minced; salt; and crushed red pepper. Bake as directed in Step 2. Makes 2-2/3 cups.
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Nutrition Facts (Mustard-Basil Meat Loaf with Roasted Tomato Sauce)

  • Per serving:
  • 390 kcal ,
  • 22 g fat
  • (8 g sat. fat ,
  • 161 mg chol. ,
  • 809 mg sodium ,
  • 17 g carb. ,
  • 2 g fiber ,
  • 31 g pro.

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