Meatloaf

By carvalhohm2

Ingredients

• 1 can (8 oz.) Tomato Sauce
• 2 tbsp. brown sugar
• 1 1/2 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper, divided
• 1 tsp. Dijon mustard
• 1 1/2 lbs. meatloaf mix (ground beef, ground veal and ground pork)
• 1 cup GOYA® Breadcrumbs made with Sazonador Total
• 1/2 cup onions, finely diced
• 1 egg, beaten
• 1 tbsp. Minced Garlic

Details

Servings 6
Adapted from goya.com

Preparation

Step 1

1. Heat oven to 400˚F. In small bowl, mix together tomato sauce, brown sugar, 1 tbsp. Adobo and mustard; set aside.

2. In large bowl, mix together meatloaf mix, ¾ cup tomato sauce mixture, breadcrumbs, onions, beaten egg, garlic and remaining Adobo until well combined. Form meat mixture into oblong loaf shape. Transfer meat to greased 2-lb. loaf pan; cover with foil.

3. Cook until internal temperature registers 155˚F on quick-read thermometer, about 1 hour 15 minutes.

4. Remove pan from oven; discard foil. Carefully drain and discard fat in pan. Heat broiler. Spoon remaining tomato sauce mixture on loaf. Cook until sauce turns dark golden brown and internal temperature registers 165°F on quick-read thermometer, about 10 minutes more. Remove from oven; let rest 10-15 minutes.

5. To serve, slice meatloaf into 6 portions; serve warm.