Meatloaf With A Tomato Beef Sauce

 This meatloaf is the epitome of home-cooked comfort. Finely shredded vegetables keep it incredibly moist, while a rich, herb-infused tomato and beef glaze adds a deep, savory flavor that makes it truly special. It's a foolproof family dinner that's both satisfying and versatile.

Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Resting time: 10 minutes
Serves: 6

Ingredients

For the Meatloaf:

• 2 lbs ground beef (or a mix of beef and pork)

• 1 cup finely shredded carrots

• 1 cup finely shredded celery

• 1 large onion, finely chopped

• ⅔ cup oatmeal

• 1 cup Italian-style breadcrumbs

• 4 large eggs

• 6 tablespoons ketchup

• 2 tablespoons fresh parsley, chopped

• 2 teaspoons salt

• ½ teaspoon black pepper

For the Tomato-Beef Glaze:

• 1 can (10.5 oz) beef consommé

• ⅓ cup ketchup

• 1 tablespoon cornstarch

• ½ teaspoon dried basil

• A few drops of Frank’s RedHot or Tabasco sauce (optional)

Instructions

1. Prepare the Oven and Meatloaf Mixture:

• Preheat your oven to 350°F (175°C).

• In a large bowl, combine all the meatloaf ingredients: ground meat, shredded carrots, shredded celery, onion, oatmeal, breadcrumbs, eggs, ketchup, parsley, salt, and pepper.

2. Mix and Shape:

• Using your hands or a spatula, mix the ingredients until they are just combined. Be careful not to overmix, as this will result in a dense meatloaf.

• Form the mixture into a loaf shape and place it in a 9x13-inch baking dish or on a parchment-lined baking sheet.

3. Initial Bake:

• Bake the meatloaf, uncovered, for 1 hour.

4. Prepare the Glaze:

• While the meatloaf bakes, make the glaze. In a microwave-safe bowl or liquid measuring cup, whisk together the ⅓ cup ketchup and cornstarch until smooth.

• Whisk in the beef consommé, dried basil, and hot sauce (if using).

• Microwave on high for 2-3 minutes, pausing to whisk halfway through, until the sauce has thickened slightly.

5. Glaze and Finish Baking:

• After the first hour of baking, carefully remove the meatloaf from the oven. Pour the prepared glaze evenly over the top.

• Return the meatloaf to the oven and bake for an additional 30 minutes, or until the glaze is set and the internal temperature reaches 160°F (71°C).

6. Rest and Serve:

• Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist result.

• Serve warm with the extra sauce from the baking dish spooned over the top.

🍽️ Serving Suggestions

• The Classic Plate: Creamy mashed potatoes and buttered green beans or peas.

• A Lighter Option: A crisp garden salad or steamed broccoli.

• The Ultimate Leftover: Sliced cold on a sandwich with mayonnaise or reheated with a splash of broth.

💡 Make-Ahead & Storage Tips

• Make-Ahead: You can assemble the meatloaf, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: This meatloaf freezes beautifully! Slice it and wrap individual portions before freezing for easy, quick future meals. Reheat from frozen in the oven or microwave with a splash of beef broth to keep it moist.