Best Sun Dried Tomato Meatloaf Recipes

Zucchini and Sun-Dried Tomato Meatloaf with Garlic-Herb Glaze image

Provided by Food Network Kitchen

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 15

1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
1 cup breadcrumbs
1/2 cup grated Parmesan
1/2 cup drained, chopped sun-dried tomatoes
2 tablespoons chopped fresh basil
1 tablespoon Worcestershire sauce
2 large eggs, lightly beaten
1 medium onion, grated
1 medium zucchini, grated and squeezed dry
1/2 cup ketchup
2 cloves garlic, finely grated
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar
2 teaspoons light brown sugar
1/2 teaspoon Italian seasoning

Steps:

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Combine the meatloaf mix, breadcrumbs, Parmesan, sun-dried tomatoes, basil, Worcestershire, eggs, onion, zucchini, 1/4 cup of the ketchup, half of the garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
Stir together the vinegar, brown sugar, Italian seasoning, remaining 1/4 cup ketchup and remaining garlic in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

Sun-dried Tomato Meatloaf with Mozzarella image

Provided by Food Network Kitchen

Time 1h25m

Yield 6 servings

Number Of Ingredients 14

1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
1 cup dried breadcrumbs
1 cup shredded carrots
1 cup shredded mozzarella
3/4 cup drained, chopped sun-dried tomatoes
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano
2 large eggs, lightly beaten
1 clove garlic, minced
1 medium onion, grated
1/2 cup ketchup
1 tablespoon plus 1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 teaspoons light brown sugar

Steps:

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Combine the meatloaf mix, breadcrumbs, carrots, mozzarella, sun-dried tomatoes, parsley, oregano, eggs, garlic, onion, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
Stir together the brown sugar, remaining 1/4 cup ketchup and remaining 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
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Sun-Dried Tomato Meatloaf image

Provided by TishT

Categories Grains

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup boiling water
1/4 cup dry-packed sun-dried tomato
1 1/4 lbs lean ground beef
1/3 cup couscous
1 egg, slightly beaten
1/4 cup milk
1/4 cup green bell pepper, chopped
2 green onions, including tops, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon chili powder

Steps:

Pour boiling water over sun-dried tomatoes.
Cover and let stand 2-3 minutes or until softened.
Drain and finely chop In a medium bowl, combine tomatoes with ground beef, couscous, egg, milk, bell pepper, green onions, salt, black pepper, and chili powder Form into a 7 X 6" oval.
Place on a trivet in a small cooker.
Cook on low 5-6 hours or until done.
*Note:This same recipe for the meat loaf may be baked in an oven at 350F for about 1 1/2 hours.

Nutrition Facts : Calories 230.6, Fat 10.8, SaturatedFat 4.4, Cholesterol 98.1, Sodium 228, Carbohydrate 10, Fiber 1.1, Sugar 1.2, Protein 22

Sun Dried Tomato and Mozzarella Meatloaf image

Provided by @MakeItYours

Number Of Ingredients 13

2 pounds combination of ground beef, pork and veal (ask your butcher for meatloaf blend)
1 small onion diced (small diced)
2 tablespoons dry Italian Seasoning mix
1 teaspoon dried parsley or 2 teaspoons fresh
1 teaspoon garlic powder
1 teaspoon ground pepper
½ teaspoon onion powder
½ teaspoon salt
¾ cup tomato sauce (you will use ½ cup in the meatloaf and ¼ cup for the top)
1 sleeve buttery flavored crackers crushed (I used RItz)
2 eggs
6 sun dried tomatoes sliced thin
1 cup shredded mozzarella cheese (divide into ¾ cup and ¼ cup)

Steps:

Preheat oven to 400°F
Line a baking pan with crumpled aluminum to prevent sticking and to make clean-up easier
In a large bowl, mix meat, onion, Italian seasoning, parsley, garlic powder, ground pepper, onion powder, salt, combine well. Add cracker crumbs, ½ cup tomato sauce and eggs, combine well. Finally add the sundried tomatoes, ¾ cup mozzarella cheese, mix until well blended. Form into a loaf, place in pan, pour ¼ cup tomato sauce over the top.
Bake 25 minutes, then sprinkle remaining mozzarella cheese over top. Bake additional 10-15 minutes.