Best Tomato Meat Loaf Recipes

SUN-DRIED TOMATO MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine tomatoes and water; let stand for 15 minutes or until softened. Meanwhile, in a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the egg, milk and bread crumbs. , Drain and chop the tomatoes; set aside 1/4 cup for topping. Add onion mixture, basil, oregano, salt, pepper, thyme and remaining chopped tomatoes to the egg mixture. Crumble beef over mixture and mix lightly but thoroughly. Shape into a loaf in an ungreased 13x9-in. baking dish. , Combine ketchup and reserved tomatoes; spread over loaf. Bake, uncovered, until no pink remains and a thermometer reads 160°, 55-60 minutes. Drain; let stand for 10 minutes before slicing.

TOMATO MEAT LOAF

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1 hour., Arrange tomato slices over loaf. Bake 30 minutes longer or until meat is no longer pink and a thermometer reads 160°. Using two large spatulas, carefully transfer meat loaf to a serving platter.

TURKEY MEAT LOAF WITH ROASTED RED PEPPER AND TOMATO SAUCE

Steps:

• Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 375°F. Cover a baking sheet with foil and coat with nonstick spray.
• In a large nonstick skillet over medium-high heat, cook the onion and garlic in the olive oil for about 2 minutes, until the onion is softened. Add the carrot and cook, stirring, for 3 more minutes; add the mushrooms, salt, and pepper. Cook until the mushroom liquid is evaporated and they are very tender, about 10 minutes. Transfer to a large bowl to cool.
• Stir the bread crumbs, milk, and eggs together in a large bowl. Add the turkey, the tomato chili sauce, and the sautéed vegetables and mix until well blended. Shape into an oval loaf about 9 inches long and 3 inches high and place on the prepared baking sheet. Insert the oven probe and set to 170°F.
• Roast in the center of the oven for 45 to 55 minutes or until the probe indicates that the meat loaf is done or an instant-read thermometer inserted into the center of the loaf registers 170°F.
• Meanwhile, make the Roasted Red Pepper and Tomato Sauce, and serve it with slices of the meat loaf.
• Preheat the oven to convection roast at 375°F. Cover a baking sheet with foil and coat with nonstick spray.
• Cut off and discard the top quarter of the garlic head and wrap the head in foil. Arrange the tomatoes, cut sides up, on the baking sheet; sprinkle with salt. Add the pepper, skin side up, and the garlic head to the pan. Roast the vegetables in the center or top third of the oven for 45 to 55 minutes, until soft. Remove the pepper after 20 minutes and wrap it in foil. When the pepper is cooled, remove and discard the skin.
• Put the pepper and tomatoes into a food processor fitted with the steel blade or a blender. Squeeze the roasted garlic cloves out of their skins and add to the tomatoes and peppers along with the olive oil, lemon juice, and vinegar. Puree the sauce until smooth.

BACON & TOMATO-TOPPED MEAT LOAF

Steps:

• In a large skillet, saute the onion, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl; cool slightly., Add the egg, horseradish, wine, mustard, Worcestershire sauce, bread crumbs, flour, brown sugar and seasonings. Crumble beef and sausage over mixture and mix well. Pat into an ungreased 9x5-in. loaf pan. Place bacon strips over meat loaf; tuck in ends., Bake, uncovered, at 350° for 55 minutes. Combine tomatoes and tomato sauce; spoon over loaf. Bake 5-10 minutes longer or until no pink remains and a thermometer reads 160°.

BACON-SPINACH TURKEY MEAT LOAF WITH TOMATO JAM

Steps:

• Heat oven to 350°F. In small bowl, place 1/2 cup of the onion and half of the garlic; reserve for jam. Spray 8-inch skillet with cooking spray; heat over medium-high heat. Add remaining onion to skillet; cook 3 minutes, stirring frequently, until tender. Reduce heat to low; add tomato paste. Cook 2 minutes, stirring occasionally. Remove from heat; stir in remaining garlic.
• Spray broiler pan with rack with cooking spray. In large bowl, mix onion mixture and all remaining meat loaf ingredients. Shape into 8x5-inch loaf on rack in broiler pan. Bake 1 hour or until meat thermometer inserted in center of loaf reads 160°F. Let stand 10 minutes.
• Meanwhile, make jam. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add reserved onion and garlic to skillet; cook 3 minutes, stirring frequently, until golden. Add brown sugar and lemon juice, stirring to loosen browned particles from bottom of skillet. Stir in remaining jam ingredients; break up tomatoes with spoon. Heat to boiling; reduce heat. Simmer uncovered 20 minutes, stirring occasionally, until mixture begins to thicken. Strain jam though fine strainer; discard liquid.
• To serve, cut loaf into 8 slices; top each slice with about 3 tablespoons warm jam.

MEAT LOAF WITH A TOMATO-SWEET PEA SAUCE

Steps:

• 1. Preheat oven to 350ºF. a. In a large bowl, add ground beef, onion, bread crumbs, egg, salt and pepper. b. Wet hands with water and mix ingredients in bowl to combine well. 2. Turn meat mixture out of bowl into a baking pan and form into a loaf. a. Place in preheated oven and bake for 20 minutes. b. Pour Tomato Sauce over meat loaf and return to oven for 10 minutes. c. Pour drained peas over top of meat loaf; return to oven for 5 minutes longer or until meat is cooked through.

TURKEY MEAT LOAF WITH TOMATO SAUCE

Steps:

• Preheat oven to 375°F. Lightly oil 9x5x31/4-inch glass loaf dish. Place ground turkey in large bowl. Add 1 cup pasta sauce and remaining ingredients. Mix well. Pack mixture into prepared dish; spread 1/2 cup tomato sauce over top.
• Bake until meat loaf is firm to touch and has pulled away from sides of dish, and a thermometer inserted into center registers 160°F, about 1 hour 15 minutes. Let stand 5 minutes.
• Heat remaining tomato sauce in small saucepan over medium heat, stirring occasionally. Cut meat loaf into thick slices. Serve with sauce.

MEAT LOAF CAMPBELLS TOMATO SOUP RECIPE - (4.2/5)

Steps:

• How to Make It 1 Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf. 2 Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing. 3 Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the meatloaf.