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ShareMeatloaf with Roasted Tomato Sauce
Bake: 1 hr 10 mins 350°F
- 1 tablespoon olive oil
- 1 cup chopped onions
- 1/2 cup chopped celery
- 2 teaspoons chopped garlic
- 1 teaspoon salt, divided
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 3/4 pounds unseasoned meatloaf mix (ground beef, pork and veal) or ground beef round
- 3/4 cup fresh bread crumbs (2 slices firm white sandwich bread)
- 1/3 cup ketchup
- 2 large eggs
- 1/4 teaspoon ground nutmeg
- 4 slices bacon
- 1 28 ounce can plum tomatoes in juice
- 1 tablespoon olive oil
- 1 large clove garlic, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
Directions
1. Arrange rack on lowest position in oven. Heat oven to 350 degrees F. Heat 1 tablespoon oil in a large skillet over medium heat. Add onions, celery and 2 teaspoons garlic; cook 5 minutes, until vegetables soften. Stir in 1/2 teaspoon of the salt and the parsley. Remove from heat and let stand until cooled to room temperature.
2. Combine meatloaf mix, bread crumbs, ketchup, eggs, remaining 1/2 teaspoon salt, nutmeg and the cooked vegetables until blended. Transfer mixture to a shallow pan; shape into a 9-1/2x5-inch oval. Arrange bacon slices on top. Bake 70 minutes, until an instant-read meat thermometer inserted in center registers 160 degree F.
3. Meanwhile, combine tomatoes, 1 tablespoon oil, 1 clove garlic, 1/4 teaspoon salt and the pepper flakes in a 9-inch glass baking dish, breaking up tomatoes with a spoon. Bake on lower rack with meatloaf, 35 to 40 minutes, until sauce thickens. Serve with meatloaf. Makes 6 servings.
Nutrition Facts
- Servings Per Recipe 6
- Calories(kcal)610,
- Protein(gm)42,
- Carbohydrate(gm)16,
- Fat, total(gm)42,
- Cholesterol(mg)226,
- Saturated fat(gm)15,
- Dietary Fiber, total(gm)2,
- Sodium(mg)1124,
- Percent Daily Values are based on a 2,000 calorie diet
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