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Diner Meat Loaf Recipe

Diner Meat Loaf Recipe

"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."
TOTAL TIME: Prep: 20 min. Bake: 1 hour + standing YIELD:8 servings

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

  • 1. In a large skillet, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Cool to room temperature.
  • 2. In a large bowl, combine the eggs, ketchup, bread crumbs, parsley, salt, pepper, nutmeg and onion mixture. Crumble beef over mixture and mix well.
  • 3. 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°.
  • 4. 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 slice: 323 calories, 19g fat (6g saturated fat), 128mg cholesterol, 711mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 26g protein.

Reviews for Diner Meat Loaf

Sort By :
MY REVIEW
Pam Luna User ID: 1521270 161084
Reviewed Jul. 12, 2012

"The only recipe I use now. I leave off the baked tomato sauce, and cover with purchased chili sauce, or nothing at all."

MY REVIEW
dschultz01 User ID: 1076910 73647
Reviewed Oct. 10, 2011

"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."

MY REVIEW
AuntB_OH User ID: 222979 98911
Reviewed Jul. 13, 2011

"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."

MY REVIEW
Grillinguy User ID: 4171329 161347
Reviewed Jul. 11, 2011

"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."

MY REVIEW
WIBaker User ID: 3842363 160937
Reviewed Nov. 9, 2009

"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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Wine Pairings

Light-Bodied Red Wine

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