Stove Top Meatloaf With Tomato Sauce Food

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

EASY STOVE TOP MEATLOAF

Steps:

• Mix together the first four ingredients.
• Divide and shape into two loaves.
• If desired, freeze one or both loaves at this point.
• When ready to cook, top (thawed) loaf with BBQ sauce and bake, uncovered, at 350 for 45 min to an hour.

SUMMERTIME STOVE-TOP MEATLOAF

Steps:

• In a dutch oven, combine the tomato sauce, water and tomatoes. Mix well. Sauce should be diluted until like soup. You want 2-3 inches of liquid in pot. Add the bay leaves.
• In a bowl combine and mix well: the ground sirloin, onion, carrots, and eggs. Sprinkle the flour over the meat to hold everything together. Add seasonings to taste. Mix well.
• Shape the meat mixture into three "loaves" or balls. Place in Dutch oven.
• Bring to a boil, reduce heat and simmer slowly, covered, about 1-1/2 hours or until done. Check occasionally to make sure sauce is not getting real thick. Add water as necessary.
• This freezes nicely.

SUPER EASY STOVE TOP STUFFING MEATLOAF

Steps:

• In a large mixing bowl put the hamburger meat, eggs, stuffing, broth and salt.
• Mix well.
• Place the mixture in a bread loaf pan.
• Bake at 350F for 60-70 minutes, or until done.
• The last 15 minutes of cooking, spread the ketchup on top of the meatloaf.
• If you don't want to use ketchup, put a can of condensed cream of mushroom soup on top of the meatloaf right before you put it in the oven.

THE BEST MEATLOAF I'VE EVER MADE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a skillet over medium heat, and cook the onion and garlic 5 minutes, until onion is tender. Remove from heat, and season with salt and pepper.
• In a large bowl, mix the onion and garlic, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce. Gradually stir in the milk 1 teaspoon at a time until mixture is moist, but not soggy. Transfer the mixture to a 5x9 inch loaf pan.
• Bake uncovered in the preheated oven 40 minutes. Increase oven temperature to 400 degrees F (200 degrees C), and continue baking 15 minutes, to an internal temperature of 160 degrees F (70 degrees C).
• In a small bowl, mix the remaining tomato sauce and ketchup. Pour over the top of the meatloaf, and continue baking 10 minutes.

FAMILY CLASSIC MEATLOAF

Steps:

• Heat oven to 350°F.
• Mix first 5 ingredients and 1/2 cup soup just until blended; press into 8x4-inch loaf pan sprayed with cooking spray.
• Bake 55 min. or until done (160ºF). About 5 min. before meatloaf is done, cook remaining soup and chili sauce in saucepan on medium heat until heated through, stirring occasionally.
• Remove meatloaf from pan; top with soup mixture.

STOVE TOP MEATLOAF WITH TOMATO SAUCE

Steps:

• Mix the ground beef with salt, pepper and bread crumbs. Add the Worcestershire sauce and the beaten egg. Turn out on a board and form a loaf by turning and patting it into shape.
• Heat the oil over medium heat in a Dutch oven or a deep fry pan. Carefully brown the loaf on all sides.
• When brown, add the beef broth and tomatoes to the pan. When it begins to bubble, add the onion soup mix.
• Cover and turn down the heat to a simmer. Cook for about 1 hour.
• Place on a warm plate, cover with aluminum foil and let stand for 10 minutes. Put the hot tomato sauce in a bowl to pass and slice the meatloaf with a sharp knife.
• Sprinkle with chopped parsley if you like. If there are leftovers, refrigerate.
• Very good in an open-face sandwich topped with the hot sauce.