Diner Meat Loaf

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"Oven-roasted tomato sauce is a nice addition to this traditional meat loaf," says Joan Airey, a grain and cattle farmer from Rivers, Manitoba. "To bake it, I line my broiler pan with foil, with holes poked in so the fat drains through. It browns beautifully."

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  • 8

Ingredients

  • BAKED TOMATO SAUCE:
  • 1 * 1 large onion, finely chopped
  • 1 * 1 celery rib, chopped
  • 1 * 1 tablespoon olive oil
  • 2 * 2 garlic cloves, minced
  • 2 * 2 eggs, lightly beaten
  • 1/3 * 1/3 cup ketchup
  • 3/4 * 3/4 cup soft bread crumbs
  • 1 * 1 tablespoon minced fresh parsley
  • 1 * 1 teaspoon salt
  • 1/2 * 1/2 teaspoon pepper
  • 1/4 * 1/4 teaspoon ground nutmeg
  • 2 * 2 pounds ground beef
  • *
  • 1 * 1 can (28 ounces) diced tomatoes, undrained
  • 1 * 1 tablespoon olive oil
  • 2 * 2 garlic cloves, minced
  • 1/4 * 1/4 teaspoon salt
  • 1/4 * 1/4 teaspoon crushed red pepper flakes

Preparation

Step 1

Prep: 20 min. Bake: 1 hour + standing

In a large skillet, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Cool to room temperature.

In a large bowl, combine the eggs, ketchup, bread crumbs, parsley, salt, pepper, nutmeg and onion mixture. Crumble beef over mixture and mix well.

Shape into a loaf. Place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until no pink remains and a meat thermometer reads 160°.

Meanwhile, combine sauce ingredients in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 1 hour or until thickened, stirring occasionally. Let meat loaf stand for 10 minutes before slicing; serve with tomato sauce. Yield: 8 servings.


Nutrition Facts: 1 serving (1 slice) equals 323 calories, 19 g fat (6 g saturated fat), 128 mg cholesterol, 711 mg sodium, 12 g carbohydrate, 2 g fiber, 26 g protein.

Diner Meat Loaf published in Taste of Home April/May 2007, p20

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