Of course! Meatloaf with a tangy, savory tomato-beef sauce is the ultimate comfort food. This recipe creates a moist, flavorful meatloaf glazed with a sauce that’s a step above plain ketchup.
Classic Meatloaf with Tomato Beef Sauce
This recipe uses a “panade” (a bread-milk mixture) to ensure a tender, never-dry result. The sauce is cooked on the stovetop first to develop a deeper flavor.
Yields: 6 servings
Prep time: 20 minutes
Cook time: 1 hour
Ingredients
For the Meatloaf:
· 1 tbsp olive oil
· 1 medium onion, finely chopped
· 2 cloves garlic, minced
· 2 lbs (900g) ground beef (80/20 blend is ideal for moisture)
· ⅔ cup plain breadcrumbs
· ½ cup milk
· 1 large egg, beaten
· 2 tbsp Worcestershire sauce
· 1 tbsp Dijon mustard
· 1 tsp dried thyme
· 1 tsp paprika
· ½ cup fresh parsley, finely chopped
· 1 tsp salt
· ½ tsp black pepper
For the Tomato Beef Sauce:
· 1 (8 oz / 227g) can tomato sauce
· ¼ cup ketchup
· 2 tbsp brown sugar
· 1 tbsp apple cider vinegar
· 1 tbsp Worcestershire sauce
· 1 tsp Dijon mustard
Instructions
- Sauté Aromatics:
· Preheat your oven to 375°F (190°C).
· Heat olive oil in a small skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant. Set aside to cool slightly.
- Prepare the Panade:
· In a large bowl, combine the breadcrumbs and milk. Stir and let it sit for 5 minutes until the breadcrumbs have absorbed the milk. This “panade” is the secret to a tender meatloaf.
- Make the Meatloaf Mixture:
· To the bowl with the panade, add the cooked onion/garlic, ground beef, beaten egg, Worcestershire sauce, Dijon mustard, thyme, paprika, parsley, salt, and pepper.
· Using your hands, mix just until all ingredients are combined. Do not overmix, as this will make the meatloaf tough.
- Shape and Prepare for Baking:
· On a rimmed baking sheet lined with parchment paper or foil, form the meat mixture into a 9×5-inch loaf shape. (Using a baking sheet instead of a loaf pan allows for better air circulation and a crust on all sides).
- Make the Tomato Beef Sauce:
· In a small bowl, whisk together all the sauce ingredients: tomato sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and Dijon mustard.
- Glaze and Bake:
· Spoon about half of the sauce over the top and sides of the meatloaf.
· Bake in the preheated oven for 40 minutes.
- Add Remaining Glaze and Finish Baking:
· Remove the meatloaf from the oven and carefully spoon the remaining sauce over the top.
· Return to the oven and bake for an additional 20-25 minutes, or until the internal temperature reaches 160°F (71°C).
· For best results, let the meatloaf rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a moister slice.
Tips for the Perfect Meatloaf
· Don’t Overmix: Use your hands and mix until the ingredients are just incorporated. Overworking the meat makes it dense.
· The Panade is Non-Negotiable: The breadcrumb-milk mixture is the most important step for preventing dry, crumbly meatloaf.
· Check the Temperature: A meat thermometer is your best friend. Pull it out at 160°F for perfectly cooked beef.
· Let it Rest! This is crucial for a moist meatloaf that doesn’t fall apart when you slice it.
· Customize It: Feel free to add ½ cup of finely chopped bell pepper or celery to the onion when sautéing.
Serving Suggestions
· The Classic: Serve with creamy mashed potatoes and green beans or steamed broccoli.
· Comfort Food Plate: Perfect with macaroni and cheese and roasted carrots.
· Sandwiches: Meatloaf makes incredible sandwiches the next day, served cold or warm on toasted bread with a little mayo.
Enjoy this hearty, satisfying classic