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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."
  • Total Time
    Prep: 20 min. Bake: 1 hour + standing
  • Makes
    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

  • 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 11x7-in. baking dish. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until no pink remains and a 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.
Nutrition Facts
1 slice: 323 calories, 19g fat (6g saturated fat), 128mg cholesterol, 711mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 26g protein.

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