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Meatloaf with tomato sauce topping

February 18, 2009

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Serves 6

Use any prepared tomato sauce in this meatloaf. Some goes into the meat mixture; some becomes a spicy sauce to coat the loaf during baking. Serve with mashed potatoes.

MEATLOAF

Oil (for the dish)
1carrot, diced
1small onion, diced
3cups cubed stale white bread
1/2cup fresh parsley leaves
1pound lean ground beef
3/4pound mild turkey or chicken sausages, removed from casings
1teaspoon salt
1/2teaspoon pepper
2eggs
1/2cup tomato sauce

1. Set the oven at 375 degrees. Lightly oil a 9-by-13-inch baking dish.

2. In a food processor, combine the carrot and onion. Pulse them until they are coarsely chopped. Add the bread and pulse again until the bread forms coarse crumbs. Add the parsley and continue to pulse until the parsley is chopped and the bread forms fine crumbs.

3. In a large bowl, combine the beef, sausage, salt, pepper, eggs, tomato sauce, and bread crumb mixture. With your hands, work the mixture until it is smooth. Transfer the meat mixture to the baking dish and use your hands to shape a loaf with slightly tapered ends. Set aside.

TOPPING

1/2cup tomato sauce
1teaspoon Worcestershire sauce
1teaspoon Dijon mustard
1teaspoon cider or red wine vinegar
Salt and pepper, to taste
Dash of hot sauce

1. In a bowl, mix the tomato sauce, Worcestershire, mustard, vinegar, salt, pepper, and hot sauce. Stir well. With a spoon, spread the mixture onto the meatloaf.

2. Bake the meatloaf for 60 to 65 minutes or until a meat thermometer inserted into the center of the loaf registers 140 degrees. Let the loaf settle for 5 minutes. Cut into thick slices.

Sheryl Julian