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Diner Meat Loaf

"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."

8 ServingsPrep: 20 min. Bake: 1 hour + standing

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.

2 of 2

Diner Meat Loaf (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.