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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."
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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Reviewed on Jul. 12, 2012 by Pam Luna
The only recipe I use now. I leave off the baked tomato sauce, and cover with purchased chili sauce, or nothing at all.
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.
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