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Meatloaf with Roasted Tomato Sauce

Makes: 6  servings Prep 15 mins Bake 350°F1 hr 10 mins

Ingredients

  • 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
  • cal.(kcal)610,
  • Fat, total(g)42,
  • chol.(mg)226,
  • sat. fat(g)15,
  • carb.(g)16,
  • fiber(g)2,
  • pro.(g)42,
  • sodium(mg)1124,
  • Percent Daily Values are based on a 2,000 calorie diet