Of course! A classic meatloaf with a tangy, sweet tomato sauce is the ultimate comfort food. This recipe focuses on creating a moist, flavorful loaf and a delicious homemade sauce that bakes right on top.
Classic Meatloaf with Tomato Beef Sauce
This recipe uses a combination of beef and pork for the best flavor and texture, but you can use all beef if you prefer.
Ingredients:
For the Meatloaf:
· 1 lb ground beef (80/20)
· ½ lb ground pork
· 1 cup plain breadcrumbs (or ¾ cup quick oats)
· ¾ cup whole milk
· 1 small yellow onion, finely grated or minced
· 2 cloves garlic, minced
· 1 large egg, lightly beaten
· 2 tablespoons Worcestershire sauce
· 1 tablespoon Dijon mustard
· 1 teaspoon dried thyme or Italian seasoning
· 1 teaspoon salt
· ½ teaspoon black pepper
· ¼ cup fresh parsley, chopped (optional)
For the Tomato Beef Sauce:
· 1 (8 oz) can tomato sauce
· ¼ cup ketchup
· 2 tablespoons brown sugar
· 1 tablespoon apple cider vinegar or Worcestershire sauce
· 1 teaspoon Dijon mustard
Instructions:
- Prepare the Meatloaf Mixture:
· Preheat your oven to 350°F (175°C).
· In a small bowl, combine the breadcrumbs and milk. Let it sit for 5-10 minutes until the milk is absorbed. This “panade” is the secret to a moist meatloaf.
· In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, onion, garlic, egg, Worcestershire sauce, mustard, thyme, salt, pepper, and parsley.
· Important: Use your hands to mix everything together just until combined. Do not overmix, as this will make the meatloaf tough.
- Shape the Loaf:
· On a rimmed baking sheet (lined with foil for easy cleanup, if desired), form the mixture into a 9×5 inch loaf shape. Slightly mounding it in the center.
· Pro-Tip: Creating a free-form loaf on a baking sheet (instead of packing it into a loaf pan) allows the fat to drain away and gives you more of that delicious caramelized surface area.
- Make the Sauce and Initial Bake:
· In a small bowl, whisk together all the ingredients for the tomato beef sauce: tomato sauce, ketchup, brown sugar, vinegar, and mustard.
· Spoon about half of the sauce over the top and sides of the meatloaf.
· Bake for 45 minutes.
- Glaze and Finish Baking:
· After 45 minutes, remove the meatloaf from the oven. Spoon the remaining sauce over the top.
· Return the meatloaf to the oven and bake for another 20-30 minutes, or until the internal temperature reaches 160°F (71°C).
· For a more caramelized top, you can broil it for the last 2-3 minutes (watch it carefully!).
- Rest and Serve:
· This is crucial! Let the meatloaf rest on the baking sheet for at least 10-15 minutes before slicing. This allows the juices to redistribute, resulting in neat slices that don’t fall apart.
· Slice and serve with any pan juices spooned over the top.
Tips for the Perfect Meatloaf:
· Don’t Overmix: Mix the ingredients with your hands until just combined. Overworking the meat makes it dense.
· The Panade is Key: The breadcrumb-milk mixture is non-negotiable for a tender, moist texture.
· Test for Seasoning: Before shaping the entire loaf, cook a small patty of the mixture in a skillet. Taste it and adjust the seasoning in the main batch if needed.
· Use a Thermometer: The only surefire way to know when meatloaf is done is with an instant-read thermometer. 160°F is the target for ground beef.
· Resting Time: Skipping the rest will cause the meatloaf to crumble when you slice it.
Variations:
· BBQ Meatloaf: Substitute the tomato sauce and ketchup in the glaze with your favorite BBQ sauce.
· Stuffed Meatloaf: Before baking, flatten the meat mixture into a rectangle. Lay a line of sautéed mushrooms and spinach or shredded mozzarella and pepperoni down the center. Roll it up like a jelly roll, sealing the edges.
· Bacon-Wrapped: Drape 4-5 slices of bacon over the top of the loaf before adding the first layer of sauce for a smoky, crispy topping.
Enjoy your delicious, homestyle meatloaf! It’s even better the next day.