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Diner Meat Loaf Recipe

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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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Diner Meat Loaf Recipe

Prep: 20 min. Bake: 1 hour + standing

Yield: 8 Servings

20 60 80

Ingredients

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

Directions

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.

Nutritional 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.

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

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Diner Meat Loaf (4)

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Diner Meat Loaf

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Reviewed on Oct. 10, 2011 by dschultz01

This was just okay. I liked the texture, but didn't care too much for the taste. I also didn't really like the tomato topping too much. We probably will not make this one again.

Reviewed on Jul. 13, 2011 by AuntB_OH

Made this the other night for dinner . My husband said this is the best meatloaf you have ever made. It was delicious!!! Would make again marked it in the cookbook.

Reviewed on Jul. 11, 2011 by Grillinguy

There are lots of recipes out there for meatloaf. I thought the sauce on the side was a neat idea. I substituted a half pound of ground pork for half a pound of the ground beef and I topped the loaf with three strips of good quality, thick bacon. Another idea that was listed on in the TOH cookbook was to bake the loaf on a foil covered broiling pan. I lined the basin with regular foil and covered the grated top with non-stick foil. Make sure add drainage holes to the top foil so it will drain into the basin. Clean-up was a snap.

Reviewed on Nov. 09, 2009 by WIBaker

The meatloaf was tasty by itself, but the tomato topping is fantastic. It tastes so fresh compared to typical ketchup/brown sugar glazes.