Meatloaf with Tomato Beef Sauce Recipe
Introduction
This classic meatloaf with a rich tomato beef sauce is a comforting meal that’s perfect for family dinners. Packed with flavorful ingredients and a savory glaze, it’s easy to prepare and sure to please everyone at the table.
Ingredients
- 2 lbs chopped meat (beef, or a mix of beef and pork)
- 4 eggs
- 1 large onion, finely chopped
- 2 tablespoons chopped parsley
- 2 teaspoons salt
- ½ teaspoon black pepper
- ⅔ cup oatmeal
- 1 cup Italian breadcrumbs
- 1 cup finely shredded carrots
- 1 cup finely shredded celery
- 6 tablespoons ketchup
- For the Tomato Beef Sauce:
- ⅓ cup ketchup
- 1 can (10.5 oz) beef consommé soup
- ½ teaspoon dried basil
- 1 tablespoon cornstarch
- A few drops Frank’s Red Hot or Tabasco (optional)
Instructions
- Step 1: In a large mixing bowl, combine all meatloaf ingredients. Use your hands or a spatula to mix gently but thoroughly—overmixing can make it dense.
- Step 2: Form the mixture into a loaf and place it in a baking dish or on a parchment-lined baking sheet. Bake at 350°F (175°C) for 1 hour.
- Step 3: While the meatloaf bakes, prepare the sauce. In a microwave-safe measuring cup, whisk together ketchup and cornstarch. Add beef consommé, basil, and hot sauce if using. Microwave on high for 3 minutes, stirring halfway through. The sauce should be warm and slightly thickened.
- Step 4: After the first hour of baking, pour the sauce evenly over the meatloaf. Return to the oven and bake for an additional 30 minutes, uncovered, to allow the sauce to set and glaze the loaf.
- Step 5: Let the meatloaf rest for 10 minutes before slicing. Serve hot with your choice of sides like mashed potatoes or vegetables.
Tips & Variations
- Use a mix of beef and pork for extra flavor and moisture.
- For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs and ensure the oatmeal is certified gluten-free.
- Add finely chopped bell peppers or mushrooms to the meat mixture for added texture and nutrition.
- Try a different herb such as thyme or oregano if you don’t have basil on hand.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, slice the meatloaf and wrap individual portions tightly in plastic wrap and foil; freeze for up to 3 months. Reheat slices in the oven or microwave, adding a splash of broth or water to keep them moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use all ground beef instead of a mix?
Yes, you can use all ground beef, but mixing beef and pork adds extra moisture and flavor to the meatloaf.
What can I use instead of oatmeal?
You can substitute oatmeal with additional breadcrumbs or crushed crackers if you prefer.
Print
Meatloaf with Tomato Beef Sauce Recipe
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
Description
This classic Meatloaf with Tomato Beef Sauce recipe offers a hearty and flavorful dish perfect for family dinners. Featuring a moist meatloaf blended with beef, eggs, vegetables, and breadcrumbs, it’s baked to perfection and glazed with a tangy tomato beef sauce enriched with ketchup and beef consommé. Ideal for serving with mashed potatoes or steamed vegetables, this meatloaf is comforting, easy to prepare, and sure to satisfy.
Ingredients
For the Meatloaf:
- 2 lbs chopped meat (beef, or a mix of beef and pork)
- 4 eggs
- 1 large onion, finely chopped
- 2 tablespoons chopped parsley
- 2 teaspoons salt
- ½ teaspoon black pepper
- ⅔ cup oatmeal
- 1 cup Italian breadcrumbs
- 1 cup finely shredded carrots
- 1 cup finely shredded celery
- 6 tablespoons ketchup
For the Tomato Beef Sauce:
- ⅓ cup ketchup
- 1 can (10.5 oz) beef consommé soup
- ½ teaspoon dried basil
- 1 tablespoon cornstarch
- A few drops Frank’s Red Hot or Tabasco (optional)
Instructions
- Prepare the Meatloaf: In a large mixing bowl, combine the chopped meat, eggs, finely chopped onion, chopped parsley, salt, black pepper, oatmeal, Italian breadcrumbs, shredded carrots, shredded celery, and 6 tablespoons of ketchup. Mix gently but thoroughly using your hands or a spatula, taking care not to overmix to avoid a dense meatloaf.
- Shape and Bake: Form the mixture into a loaf shape and place it in a baking dish or on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 1 hour.
- Make the Sauce: While the meatloaf bakes, whisk together ketchup and cornstarch in a microwave-safe measuring cup. Add the beef consommé soup, dried basil, and a few drops of hot sauce if using. Microwave on high for 3 minutes, stirring halfway through, until the sauce is warm and slightly thickened.
- Glaze the Meatloaf: After the initial hour of baking, remove the meatloaf from the oven and pour the prepared tomato beef sauce evenly over the top. Return the meatloaf to the oven and bake uncovered for an additional 30 minutes to allow the sauce to set and glaze the loaf.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Serve hot with classic sides such as mashed potatoes, buttered peas, steamed broccoli, or a crisp garden salad.
Notes
- To prevent a dense texture, avoid overmixing the meatloaf mixture.
- You can prepare the meatloaf mixture and shape it up to 24 hours in advance; keep covered in the refrigerator until ready to bake.
- Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 4 days.
- For longer storage, slice meatloaf and freeze pieces individually wrapped; reheat with a splash of broth in oven or microwave.
- Serving suggestions include mashed potatoes and buttered peas, or a lighter side like steamed broccoli or a garden salad.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: meatloaf, tomato beef sauce, baked meatloaf, classic meatloaf recipe, family dinner, beef and pork meatloaf
