Meatloaf With A Tomato Sweet Pea Sauce Ala Terwilliger Food

CLASSIC MEATLOAF WITH TOMATO SAUCE

Steps:

• Heat the oil in a frying pan and add the onion, cook for 4-5 mins over a low heat, then stir in the garlic. Leave to cool completely.
• To make the tomato sauce, heat the oil in a saucepan and fry the onion, carrot and celery for 3-4 mins, then add the garlic and cook for a minute. Add the passata and bring to a simmer, then season and cook for 5 mins.
• Heat oven to 180C/160C fan/gas 4. Mix the cooled onion with the tomato purée, mince, egg and breadcrumbs, and season. Line a 900g loaf tin with a liner or baking parchment and pack in the meatloaf mixture. Cook for 20-25 mins or until a skewer poked into the centre feels roasting hot when pulled out. Leave to rest for 10 mins before lifting out of the tin.
• Serve slices of the meatloaf with some tomato sauce spooned over. Wrap any remaining meatloaf and use it as a sandwich filling for a lunchbox. Can be frozen for up to a month.

SOUTHERN MEATLOAF RECIPE

Steps:

• Place ketchup in a small mixing bowl.
• Add brown sugar.
• Add yellow mustard.
• Stir well. Set aside.
• In a large mixing bowl, break the bread into small pieces.
• Crumble the saltines and add to the bowl.
• Add the milk.
• Stir well to moisten the bread and saltines. Use more milk if needed. Set aside for 5 minutes.
• Chop the onions very fine. Set aside.
• Crumble the ground beef on top of the moistened bread and saltines.
• Add the lightly beaten egg.
• Add the onions.
• Add the garlic powder.
• Add the Worcestershire Sauce.
• Add the ground mustard.
• Add the black pepper.
• Gently mix all the ingredients together until fully combined.
• Place the meat mixture in a baking loaf pan.
• Press the meat firmly into the pan.
• Turn the meat mixture out onto a sheet pan that has been lined with aluminum foil.
• Bake at 350F degrees for 40 minutes.
• Pour the sauce over the top of the meatloaf, spread with a spoon to cover the top.
• Continue to bake, 15 to 20 minutes longer until meatloaf is done.
• Internal temperature should reach 160 degrees.
• Remove pan from oven, set on wire rack to cool and rest for 10-15 minutes.
• Slice as needed.
• Enjoy!

MEATLOAF WITH A TOMATO-SWEET PEA SAUCE ALA TERWILLIGER

Steps:

• 1. Preheat oven to 350ºF.
• 2. In a large bowl, add ground beef, onion, bread crumbs, egg, salt and pepper. Wet hands with water and mix ingredients in bowl to combine well.
• 3. Turn meat mixture out of bowl into a baking pan and form into a loaf. Place in preheated oven and bake for 20 minutes. Pour Tomato Sauce over meat loaf and return to oven for 10 minutes. Pour drained peas over top of meat loaf. Return to oven for 5 minutes longer or until meat is cooked through.

DAD'S MEATLOAF WITH TOMATO RELISH

Steps:

• Preheat the oven to 350 degrees F.
• Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.
• Place the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together.
• This is where you get your hands dirty! In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.
• Lightly oil a cookie sheet. Transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise.
• Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to insure that the bacon browns evenly. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side. Unbelievably moist!

MEATLOAF WITH TOMATO SAUCE

Steps:

• Combine sauce ingredients in a medium bowl and set aside
• Lightly spray broiler pan; set aside
• Lightly beat eggs in a bowl; set aside
• Preheat oven to 375°
• Combine all meatloaf ingredients into big bowl; with clean hands, mix ingredients until combined; do NOT overwork the meat
• Place beef mixture onto counter and shape into a rectangular loaf
• Place on lightly oiled broiling pan and bake uncovered for 30-45 minutes, or until meat has reached 150° internal temperature
• After it has reached 150ºF, remove from oven, pour some tomato sauce over the top and return to oven
• Bake until internal temperature reaches 160ºF and tomato sauce is thickened
• Remove from oven; allow meatloaf to sit for a few minutes, then slice and serve

SWEET AND SIMPLE MEATLOAF SAUCE

Steps:

• Stir all ingredients together.
• If you plan to serve some at the table, set it aside before you baste the raw meatloaf.
• Baste meatloaf before and during cook time.

BEST-EVER MEATLOAF

Steps:

• Thoroughly mix 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf.
• Bake at 350 degrees F for 1 hour 15 minutes or until the meatloaf is cooked through.
• Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf.

EASY MEATLOAF WITH SPAGHETTI & TOMATO SAUCE

Steps:

• Heat oven to 180C/160 fan/gas 4 and grease an ovenproof dish. Heat the oil in a large frying pan over a medium heat, add the onions, sizzle for 5 mins, then remove half and put in a large bowl with the mince, egg, breadcrumbs, sage, feta and chopped bay. Season well and mix. Shape into a long sausage shape and transfer to the greased dish. Put the remaining bay leaves on top, drizzle with a little more oil and put in the oven for 40-45 mins until cooked through.
• Meanwhile, keep the remaining onions on a low heat in the pan. Cook for 2 mins, then increase the heat and pour in the passata with 70ml water. Bubble for 30 mins on a low heat, stirring often, or until the meatloaf is ready to come out of the oven. Season to taste.
• Cook the spaghetti following pack instructions. When everything is ready, toss the spaghetti in the tomato sauce, slice the meatloaf and let everyone help themselves.