Meatloaf With A Tomato Beef Sauce

 

Meatloaf With Tomato Beef Sauce

A straightforward, family-style meatloaf with a simple tomato-beef glaze. Serves 6.

Ingredients

• Meatloaf

  • 2 lb chopped meat (beef or beef/pork mix)

  • 4 eggs

  • 1 large onion, finely chopped

  • 2 tbsp chopped parsley

  • 2 tsp salt

  • ½ tsp black pepper

  • ⅔ cup oatmeal

  • 1 cup Italian breadcrumbs

  • 1 cup finely shredded carrots

  • 1 cup finely shredded celery

  • 6 tbsp ketchup

• Tomato Beef Sauce

  • ⅓ cup ketchup

  • 1 can (10.5 oz) beef consommé soup (or beef broth + splash Worcestershire)

  • ½ tsp dried basil

  • 1 tbsp cornstarch

  • A few drops hot sauce (optional)

Instructions

1. Preheat oven to 350°F. Grease a baking dish or line with parchment.

2. In a large bowl, gently combine all meatloaf ingredients until just mixed. Shape into a loaf and place in the prepared dish.

3. Bake 1 hour.

4. While loaf bakes, whisk ketchup and cornstarch in a microwave-safe cup. Add beef consommé and basil; heat 2–3 minutes, stirring halfway, until slightly thickened. Stir in hot sauce if using.

5. After the first hour, pour sauce evenly over the meatloaf and return to oven uncovered for 30 minutes to set the glaze.

6. Let rest 10 minutes before slicing and serving.

Tips and Storage

• Do not overmix the meat to keep the loaf tender.

• Use some fattier meat (not extra-lean) for juicier results.

• Make-ahead: Mix, shape, and refrigerate up to 24 hours before baking.

• Leftovers: Refrigerate up to 4 days; slice and freeze portions up to 3 months.

Variations and Serving Ideas

• Swap part of the ketchup for barbecue sauce for a smoky glaze.

• Try turkey for a leaner loaf or stuff with cheese for a melty center.

• Serve with mashed potatoes, roasted vegetables, or on sandwich bread with extra sauce.