Healthy Meatloaf With Tomato Glaze Food

CLASSIC MEATLOAF RECIPE - THE BEST!

Steps:

• Preheat oven to 350ºF. Spray a 9" by 5" loaf pan with nonstick cooking spray.
• In a large bowl, lightly beat two eggs.
• Place onion, celery, carrot, and garlic in a food processor and pulse until finely chopped. Add to bowl with eggs.
• Add ground meat, bread crumbs, parsley, milk, 1/4 cup ketchup, Worcestershire, salt, and pepper. Mix to combine. Go ahead and use your hands. Don't over mix; ingredients should be just combined. Press lightly into prepared pan.
• In a small bowl, combine 1/4 cup ketchup, brown sugar, and red wine vinegar. Brush meatloaf with half of ketchup mixture and bake for 35 minutes.
• Brush with remaining ketchup mixture; return to the oven and bake for another 55 minutes or until middle of the loaf reaches at least 165ºF when checked with an instant-read thermometer. Internal temperature will continue to rise as the meatloaf rests.
• Let meatloaf rest 15 minutes before removing from pan or slicing.

FAVORITE MEATLOAF RECIPE WITH TOMATO SAUCE

Steps:

• Preheat oven to 350 degrees
• Place the ground beef into a large mixing bowl
• Add the breadcrumbs, egg, half the can of tomato sauce, sea salt, pepper and chopped onion, and mix well using your hands
• Form the meat into a loaf about 2 inches high, and place in baking pan or casserole dish
• Place loaf into oven, make the glaze, and pour glaze over meatloaf
• Bake for 1 hour or until internal temperature reaches 160 degrees, according to meat thermometer
• Pour the remaining half of the tomato sauce into a small mixing bowl, and add the water
• Add the mustard, vinegar and brown sugar, and mix until well combined

MEATLOAF WITH TOMATO GRAVY

Steps:

• Preheat oven to 350 degrees F.
• Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.
• Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
• Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).
• Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

GLAZED MEATLOAF I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder.
• In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.