Tomato Sauce Meatloaf - A Handed Down Family Recipe
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Fans say Ina's easy recipe is the best meatloaf ever!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Meat Loaf
Recipe courtesy of Ina Garten
Total: 1 hr 25 min
Cook: 1 hr 25 min
Yield: 6 servings
Level: Easy
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
NO KETCHUP OR BROWN SUGAR! | Classic Meatloaf | Ingrediology
I've always despised a meatloaf with ketchup, brown sugar and bacon on top. Instead, try my, easy to make, homemade meatloaf recipe. Choked full on mushrooms and topped with an umami-bomb gravy. This is perfect for large family dinners you can make quickly at home. The best meatloaf recipe without ketchup!
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MY CLASSIC MEATLESS MEATLOAF AND TOMATO SAUCE
I have been meaning to make my classic meatless meatloaf in a delicious, fast, and easy tomato sauce, so without further ado, here it is! All the ingredients are easy to find and affordable and the recipe is uncomplicated and have I mentioned - foolproof!
CLASSIC MEATLESS MEATLOAF AND A HEARTY TOMATO SAUCE
MEATLOAF:
2 tablespoons of EVOO
1/2 cup of yellow onion, finely minced
1/3 carrot, finely minced
3 cloves of garlic, minced
1/4 cup of red bell peppers, minced
1/4 cup of green bell peppers, minced
Salt to taste
Black pepper to taste
Peperoncino (red pepper flakes) to taste
1/2 teaspoon dried oregano, dried sage, or dried thyme
500g of mushrooms, processed into small pieces or finely minced
1 cup of dried TVP
2 tablespoons of ground flaxseed dissolved in 4 tablespoons of water
1/4 cup of breadcrumbs or crumbled stale bread
1 tablespoon of vegan butter
1/2 tablespoon of yellow mustard
1 tablespoon of nutritional yeast
1/2 teaspoon of creole seasoning
1/4 cup minced fresh parsley
BROTH:
3 tablespoons of soy sauce or tamari
1/2 teaspoon veggie broth powder
1 tablespoon of concentrated tomato paste
250 ml of warm water
TOMATO SAUCE:
1 tablespoon of EVOO
1/3 cup of very finely minced onions
1 or 2 whole garlic cloves
1 sprig of fresh basil
3 cups of fresh cherry tomatoes, chopped or 2 cups of good quality canned cherry tomatoes
A splash of water (about 1/3 cup)
Salt to taste
Black pepper to taste
GLAZE:
2 tablespoons ketchup
2 tablespoons yellow mustard
2 tablespoons dark sugar
CREOLE SEASONING:
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 tablespoon dried thyme
1/2 tablespoon black pepper
1/2 tablespoon white pepper
1/2 tablespoon cayenne pepper
1 1/2 tablespoons paprika
1 tablespoon smoked paprika
1 1/2 tablespoons salt
METHOD:
Add extra virgin olive oil to a pot over medium heat
When hot, add onions, when the onions are golden, add the minced carrots
Add the garlic, sauté for 40 seconds then add the mushrooms, sprinkle some salt, and stir occasionally until the mushrooms cook this will take about 7 minutes
Do not add extra water or oil, the mushrooms are made almost exclusively of water so if you add more water and/or oil you end up with a mushy mushroom paste instead of sautéed mushrooms.
Add the dried TVP then add broth made by mixing veggie broth powder, tomato paste, soy sauce, and water, add little by little until the TVP is soft.
Add black pepper, dried oregano, peperoncino, and red and green bell peppers, sauté for 1 minute, turn off the heat, and add fresh parsley.
Add the cooked vegetables to a bowl along with the remainder of the ingredients for the meatloaf (the flax egg, the oatmeal, the breadcrumbs, the nutritional yeast, the mustard, the creole seasoning, and the vegan butter). Mix until all ingredients are well combined.
Adjust the salt, and allow it to rest in the fridge for 10 minutes.
Meanwhile, let's make the quick tomato sauce:
Add olive oil to a pot over medium heat, when hot, add the minced onions, when golden, add whole garlic cloves, sauté for 40 seconds, add the fresh basil sprig, sauté for 10 seconds, and add the cherry tomatoes or canned cherry tomatoes, salt, and pepper, some water, stir to combine, lower the heat to low and let it cook for 10 -15 minutes, stirring occasionally.
If by the end of the cooking time the tomatoes haven’t broken down, mash them with a fork or a potato masher.
The pectin present in the thin tomato peels will thicken up the sauce and it will cook way faster than regular tomato sauce.
Mix the brown sugar, and ketchup in mustard in a small bowl, and reserve.
Line a 10x 5.5x 3 inches loaf pan, with parchment paper, grease it thoroughly, add the meatloaf, and with the back of the spoon pack it well, cover with aluminum foil, and bake it in a preheated 190C oven for 1 hour.
After 1 hour remove the meatloaf from the oven, wait 30 minutes until it cools a bit, flip the meatloaf into a baking plate, brush the ketchup, mustard sugar mixture all over the meatloaf, increase the oven temperature to 200C and bake the meatloaf for 15 minutes more but keep an eye on it so it doesn’t burn.
Remove the meatloaf from the oven, AND WAIT 30 MINUTES BEFORE YOU SLICE IT, this step is very important because if you try to cut the meatloaf before you allow it to cool, it will fall apart.
Serve the meatless loaf over a generous amount of tomato sauce and enjoy!
CUPS CONVERSION:
1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz
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BEST EVER Homemade Meatloaf - Quick and Easy Meatloaf Recipe
Ingredients
2 lbs - 80/20 Ground Beef
1 - Yellow Onion (small dice)
1/2 - Bell Pepper (small dice)
2 - Garlic Cloves (minced
1 - Egg
1 TBS - Worcestershire Sauce
1 TBS - Yellow Mustard
3 TBS - Ketchup
2 tsp - Black Pepper
1 tsp - Salt
1/3 Cup - Italian Seasoned Bread Crumbs
Glaze
1/4 Cup - Ketchup
1 TBS - Honey
1 tsp - Worcestershire Sauce
Combine all ingredients and mix well.
Directions
1. Combine, egg, mustard, ketchup, Worcestershire, garlic, onion, bell pepper, salt, pepper and breadcrumbs.
2. Add ground beef and mix thoroughly, but do not over work the meat or it will become dense and chewy.
3. Form into a loaf and place on a baking sheet and bake in a 325º oven for 40 miutes.
4. Pour glaze on top of the meat loaf and continue cooking 15-20 more minutes or until it reaches 160º.
5. Let cool 10-15 minutes before slicing.
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