Meat Loaf with Tomato Sauce Recipe

Name: Meat Loaf with Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds fairly lean (but not too lean) ground chuck; 2 extra-large or jumbo eggs, lightly beaten; 2 tablespoons grated onion; 1/2 scant teaspoon black pepper; 2 teaspoons salt; 2 hard-cooked eggs, peeled (optional); 1 medium green pepper, seeded and diced; 1 medium onion, peeled and diced; 2 tablespoons sweet butter, margarine, or corn oil; 1 cup coarsely cut-up canned tomatoes, liquid reserved; 1 can (8 ounces) tomato sauce; 1 clove garlic, peeled and split in half vertically; 1 small bay leaf

Servings: persons

3 pounds fairly lean (but not too lean) ground chuck
2 extra-large or jumbo eggs, lightly beaten
2 tablespoons grated onion
1/2 scant teaspoon black pepper
2 teaspoons salt
2 hard-cooked eggs, peeled (optional)
1 medium green pepper, seeded and diced
1 medium onion, peeled and diced
2 tablespoons sweet butter, margarine, or corn oil
1 cup coarsely cut-up canned tomatoes, liquid reserved
1 can (8 ounces) tomato sauce
1 clove garlic, peeled and split in half vertically
1 small bay leaf

1
Take the meat from the refrigerator and mix it with the beaten eggs, grated onion, pepper, and salt 30 minutes before you intend to start baking it.
2
Shape half the meat into a layer and place the hard-cooked eggs lengthwise on it.
3
Top the remaining meat and shape into a loaf.
4
The loaf should be roughly an oval or oblong about 2 1/2 inches high in the center if you do not use eggs, or a little higher if you do.
5
Place in the center of a 9 x 15 inch baking pan.
6
There should be about 1 1/2 to 2 inches of space between the loaf and the sides of the pan.
7
Preheat the oven to 350 degrees.
8
Saute the green pepper and onion in the butter until soft but not brown.
9
Stir in the canned tomatoes, tomato sauce, garlic, and bay leaf.
10
Keep the reserved liquid from the canned tomatoes on hand to be added to the sauce if it thickens too rapidly.
11
Simmer the sauce for a minute or two, then pour around the meat loaf in the pan.
12
Place in the middle of the oven.
13
After 15 minutes, or when the top of the meat loaf is sealed, start basting with the sauce.
14
Bake for 45 minutes to 1 hour if the eggs are inside; if there are no eggs, bake for 1 1/2 hours to be moderately well done, or a little less if you like it rare, as I do.
15
Add the tomato canning liquid to the pan juices if they thicken before the meat loaf is done.
16
Serve the meat loaf sliced.
17
Skim the fat off the sauce, adjust the seasoning, and serve on the side of spooned over the slices.
18
Rice is a good accompaniment for this.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 pounds fairly lean (but not too lean) ground chuck, 2 extra-large or jumbo eggs, lightly beaten, 2 tablespoons grated onion, 1/2 scant teaspoon black pepper, and more.

Yes, Meat Loaf with Tomato Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meat Loaf with Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions