The Meatloaf With The Sauce!

8
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"Hubby and I have an ongoing feud over meatloaf - my Mom's saucy version vs his Italian version. Since meatloaf is one of the three dinners he actually knows how to make, I don't complain when he makes up his version. But just between us, mine is better! This is a moist meatloaf with a juicy sauce. We had company for dinner a couple of days ago and before starting on the meatloaf, he said "I hope I don't offend you, but I'm going to need ketchup. I got the ketchup out, but by that time he had taken his first bite. He never did put the ketchup on."

Original recipe yields 8 servings
OK
  • MEATLOAF
  • SAUCE

Nutritional

  • Serving Size: 1 (214.4 g)
  • Calories 357.4
  • Total Fat - 20.2 g
  • Saturated Fat - 7 g
  • Cholesterol - 153 mg
  • Sodium - 816.2 mg
  • Total Carbohydrate - 9.5 g
  • Dietary Fiber - 1.2 g
  • Sugars - 5.8 g
  • Protein - 32.6 g
  • Calcium - 45.7 mg
  • Iron - 4.3 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees and grease a baking dish. The size will depend on what shape you want your meatloaf, but I wouldn't go smaller than 8x12, that way the meatloaf sits well in the sauce.

Step 2

Place the eggs, tomato sauce, onion, celery, worcestershire, salt and pepper in blender and puree until smooth.

Step 3

Put meat, bread crumbs, and blender mixture in a large bowl. Gently combine by hand until incorporated.

Step 4

Press into baking dish, leaving a 1/2" moat around the meatloaf for the sauce.

Step 5

Combine sauce ingredients in the blender and puree, pour over the meatloaf.

Step 6

Bake for 50 minutes or until done.

Tips & Variations


No special items needed.

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