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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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. 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 turkey or 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.
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