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Meatloaf with Roasted Tomato Gravy


This elegant recipe is the perfect choice for entertaining; make it on a cold winter's day when you're puttering around the kitchen. Meatloaf mix can be found in the meat aisle of your supermarket; it's a combination of beef, pork, and veal. If you can't find it, use equal proportions of beef, pork, and veal to make 2-1/2 pounds.

Prep Time: 45 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 55 minutes

Yield: 6 servings


  • 1 Tbsp. olive oil
  • 2 onions, finely chopped
  • 1/2 cup finely chopped celery
  • 2 cloves garlic, minced
  • 1 tsp. salt
  • 3/4 cup fresh bread crumbs
  • 1/2 cup ketchup
  • 2 eggs, beaten
  • 1/4 tsp. ground nutmeg
  • 2-1/2 lbs. unseasoned meatloaf mix
  • 4 slices bacon
  • 28 oz. can plum tomatoes, undrained, chopped
  • 1 Tbsp. olive oil
  • 2 garlic cloves, minced
  • 1/4 tsp. salt
  • 1/4 tsp. crushed red pepper flakes


Arrange rack on lowest position in oven. Preheat oven to 350 degrees. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions, celery and 2 cloves chopped garlic; sauté 5 minutes, until vegetables soften. Stir in 1 teaspoon salt. Remove from heat and let stand 20 minutes to cool.

Combine bread crumbs, ketchup, eggs, nutmeg and the cooked vegetables until blended. Stir in meatloaf mix and mix gently to combine. Transfer mixture to a shallow pan and shape into a 9-1/2x7-inch oval. Arrange bacon slices on top of loaf. Bake at 350 degrees for 65-70 minutes, until an instant-read meat thermometer inserted in center registers 160 degrees.

Meanwhile, combine tomatoes, 1 tablespoon oil, 2 cloves garlic, 1/4 teaspoon salt and the pepper flakes in a 9-inch glass baking dish, breaking up tomatoes with a spoon. Bake on lower rack with meatloaf, 35 to 40 minutes, until sauce thickens. Let meatloaf stand, covered, for 15 minutes before slicing. Serve roasted tomato gravy with meatloaf.

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