Cooking Index - Cooking Recipes & IdeasH.T. Grill Classic Meatloaf With Roasted Tomato Sauce Recipe - Cooking Index

H.T. Grill Classic Meatloaf With Roasted Tomato Sauce

Type: Meat
Courses: Main Course
Serves: 8 people

Recipe Ingredients

  Roasted Tomato Sauce
5   Plum tomatoes
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2 tablespoon 7.5mlOlive oil
1/2 cup 8g / 0.3ozCilantro leaves - (loosely packed)
1 tablespoon 15mlLemon juice
1 tablespoon 15mlGranulated garlic with parsley
  Nonstick cooking spray - as needed
1/4 cup 59mlOlive 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 / 24ozGround beef
4   Eggs
1 tablespoon 15mlTomato paste
1/2 lb 227g / 8ozBacon slices - divided
1 1/4 cups 182g / 6.4ozFresh bread crumbs
1/2 teaspoon 2.5mlSalt
1 teaspoon 5mlCayenne pepper
1/2 teaspoon 2.5mlFreshly-ground black pepper
1 teaspoon 5mlGarlic powder
1 tablespoon 15mlHerbes de Provence
1/3 cup 20g / 0.7ozFlour

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.

The Los Angeles Times, 06-26-2002


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.