Best Totally Tender Tomato Meatloaf Recipes

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ULTIMATE MEATLOAF WITH TANGY SAUCE



Ultimate Meatloaf with Tangy Sauce image

This truly is the Ultimate meatloaf with a lip-smacking, tangy tomato sauce. This is perfect for a weeknight dinner or leftover meatloaf sandwiches! We're talking pure comfort food at it's finest!

Provided by TKWAdmin

Number Of Ingredients 19

3lb ground beef, 80/20
3 Xl eggs, beaten
4 slices bread, torn in pieces
1/3 cup milk
2 tablespoon tomato paste
1 tablespoon fresh chopped parsley
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup tangy sauce
1/4 cup panko bread crumbs
1 1/2 cups ketchup
2 tablespoon tomato paste
1/4 cup brown sugar
3 tablespoon apple cider vinegar
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
1 teaspoon minced garlic
2 tablespoon molasses (not black strap)
1/2 cup beef stock

Steps:

  • Preheat the oven to 350F. Line a rimmed baking sheet with parchment paper. Set aside.
  • In a bowl add all of the ingredients for the Tangy Sauce and whisk; set aside.
  • In a medium bowl add the bread, panko and milk. Press the bread into the milk and set aside. Allow to soak for 5 minutes.
  • In a large bowl add the rest of the meatloaf ingredients and the bread/panko/milk mixture. Gently mix until combined. Do not overimx as the meatloaf will be tough. Transfer the mixture to the baking sheet and using your hands, form a loaf that is about 12 inches long, 6 inches wide, and about 2 1/2-3 inches tall. The loaf should be smooth and have rounded edges. This will help the loaf stay together when serving.
  • Bake for 35 minutes. Remove from the oven and spread Tangy Sauce all over the top and sides of the meatloaf. You'll use about 1 -1 1/2 cups of sauce. Save the leftover sauce for meatloaf sandwiches. Put the meatloaf back into the oven and bake for an additional 25-30 minutes or until a thermometer inserted reads 165F.
  • Remove from the oven and allow to cool for 15 minutes before cutting.

Nutrition Facts : Calories 622 calories, Sugar 22.8 g, Sodium 973.4 mg, Fat 36.9 g, SaturatedFat 13.8 g, TransFat 2 g, Carbohydrate 35.8 g, Fiber 1.2 g, Protein 34.7 g, Cholesterol 199.1 mg

THE MOST TENDER MEATLOAF



The Most Tender Meatloaf image

A variation on Samantha19f2001's "I hate meatloaf, but...", recipe. I loved hers, but didn't have a use for the extra soup and my husband loves the topping I made. So this recipe combines the best of both for my household.

Provided by Snowpeas

Categories     Meat

Time 1h30m

Yield 1 meatloaf, 12 serving(s)

Number Of Ingredients 10

2 lbs ground beef
1 lb pork sausage (bulk not links)
2 eggs
1 cup breadcrumbs
1 (10 1/2 ounce) can condensed cream of mushroom soup
1/4 cup ketchup
2 teaspoons Worcestershire sauce
1/2 cup ketchup
4 tablespoons brown sugar
4 teaspoons dry mustard

Steps:

  • Turn oven on and set at 350 degrees.
  • Mix the first 7 ingredients together thoroughly. Using your hands is the best way to get it done. Form meat into a loaf shape and place in a baking dish.
  • Place the meatloaf in the oven bake for 60 minutes.
  • While meatloaf is in the oven, mix the final 3 ingredients together.
  • After the 60 minutes, remove the meatloaf from the oven and spread the ketchup topping over the loaf.
  • Place back in the oven for 15 minutes.
  • Note: Make sure meat is cooked. You don't want to eat rare pork. Also, the meatloaf serves up easiest if you let it rest a few minutes before slicing.

Nutrition Facts : Calories 356, Fat 24, SaturatedFat 8.4, Cholesterol 109.7, Sodium 671.3, Carbohydrate 12.1, Fiber 0.2, Sugar 8.6, Protein 22

CLASSIC TOMATO MEATLOAF



Classic Tomato Meatloaf image

Make and share this Classic Tomato Meatloaf recipe from Food.com.

Provided by dianeporto

Categories     Meat

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 6

1 (10 3/4 ounce) can tomato soup
1 1/2 lbs ground beef
1 cup breadcrumbs
1/4 cup onion (finely chopped)
1 egg (slightly beaten)
1 dash pepper

Steps:

  • Mix thoughtly 1/2 cup soup and remaining ingredients. Shape firmly into loaf; place in shallow baking pan.
  • Bake at 350 degrees F. for 1 hour and 15 minutes.
  • Blend remaining soup, 1/4 cup of water, 2 tablespoons drippings. Heat, stir often.
  • Serve.

Nutrition Facts : Calories 540.8, Fat 28.6, SaturatedFat 10.9, Cholesterol 168.5, Sodium 747.9, Carbohydrate 30.8, Fiber 2.3, Sugar 8.4, Protein 38.1

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