H.T. Grill Classic Meatloaf With Roasted Tomato Sauce

Recipe Ingredients

		Roasted Tomato Sauce
5		Plum tomatoes
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 tablespoon	7.5ml	Olive oil
1/2 cup	8g / 0.3oz	Cilantro leaves - (loosely packed)
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Granulated garlic with parsley
		Meatloaf
		Nonstick cooking spray - as needed
1/4 cup	59ml	Olive oil
3		Celery stalks - minced
1		Carrot - grated
1/2		Green bell pepper - minced
1/2		Red bell pepper - minced
1/2		Onion - minced
1 1/2 lbs	681g / 24oz	Ground beef
4		Eggs
1 tablespoon	15ml	Tomato paste
1/2 lb	227g / 8oz	Bacon slices - divided
1 1/4 cups	182g / 6.4oz	Fresh bread crumbs
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Cayenne pepper
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 teaspoon	5ml	Garlic powder
1 tablespoon	15ml	Herbes de Provence
1/3 cup	20g / 0.7oz	Flour

Recipe Instructions

For the Roasted Tomato Sauce: Heat the broiler. Cut the tomatoes in half and place them on a baking sheet. Sprinkle them with salt and pepper to taste and the olive oil. Broil until blackened, 5 minutes on the skin side and 10 minutes on the cut side.

Place half of the tomatoes, the cilantro, lemon juice, 1/2 teaspoon of pepper and the granulated garlic in a blender and blend until smooth. Remove the sauce to a bowl. Puree the remaining tomatoes until smooth and add to the tomato sauce. Set aside.

For the Meatloaf: Heat the oven to 350 degrees. Coat a shallow baking pan with cooking spray and set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the celery, carrot, green and red peppers and onion and cook over medium-high heat until slightly softened, 2 to 3 minutes. Remove from the heat and set aside.

Finely chop 4 of the bacon slices. Combine the beef, eggs, tomato paste, chopped bacon, bread crumbs, salt, cayenne and black peppers, garlic, herbes de Provence, flour and the cooked vegetables in a large mixing bowl. Mix together well.

Shape into a loaf in a shallow baking pan and cover the loaf with the bacon slices. Bake until a meat thermometer inserted into the loaf registers 155 degrees, 1 hour, 15 minutes. Then, if needed, place the meatloaf under the broiler to brown the bacon, about 2 minutes. Let stand 10 minutes before slicing. Serve with Roasted Tomato Sauce.

This recipe yields 6 to 8 servings.

Each of 8 servings: 469 calories; 581 mg sodium; 178 mg cholesterol; 34 grams fat; 11 grams saturated fat; 15 grams carbohydrates; 27 grams protein; 2.33 grams fiber.

Source:
The Los Angeles Times, 06-26-2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.