MEATLOAF WITH A TOMATO BEEF SAUCE

Ingredients (Serves 6)

For the Meatloaf:

2 lbs chopped meat (beef, or a mix of beef and pork)

4 eggs

1 large onion, finely chopped

2 tablespoons chopped parsley

2 teaspoons salt

½ teaspoon black pepper

⅔ cup oatmeal

1 cup Italian breadcrumbs

1 cup finely shredded carrots

1 cup finely shredded celery

6 tablespoons ketchup

For the Tomato Beef Sauce:

⅓ cup ketchup

1 can (10.5 oz) beef consommé soup

½ teaspoon dried basil

1 tablespoon cornstarch

A few drops Frank’s Red Hot or Tabasco (optional)

Instructions

Step 1: Prepare the Meatloaf

In a large mixing bowl, combine all meatloaf ingredients. Use your hands or a spatula to mix gently but thoroughly—overmixing can make it dense.

Step 2: Shape and Bake

Form the mixture into a loaf and place it in a baking dish or on a parchment-lined baking sheet. Bake at 350°F (175°C) for 1 hour.

Step 3: Make the Sauce

While the meatloaf bakes, prepare the sauce. In a microwave-safe measuring cup, whisk together ketchup and cornstarch. Add beef consommé, basil, and hot sauce (if using). Microwave on high for 3 minutes, stirring halfway through. Sauce should be warm and slightly thickened.

Step 4: Glaze the Meatloaf

After the first hour of baking, pour the sauce evenly over the meatloaf. Return to the oven and bake for an additional 30 minutes, uncovered, to allow the sauce to set and glaze the loaf.

Step 5: Rest and Serve

Let the meatloaf rest for 10 minutes before slicing. Serve hot with mashed potatoes, green beans, or roasted vegetables.

Serving Suggestions

Classic Combo: Mashed potatoes and buttered peas.

Lighter Side: Serve with a crisp garden salad or steamed broccoli.

Leftover Upgrade: Make meatloaf sandwiches with crusty bread and a smear of extra sauce.

Make-Ahead & Storage Tips

Prep Ahead: Mix and shape meatloaf, cover, and refrigerate up to 24 hours before baking.

Leftovers: Store in an airtight container in the fridge for up to 4 days.

Freezer Friendly: Slice and freeze individually wrapped pieces. Reheat in oven or microwave with a splash of broth.

Don’t Overmix: Blend just until combined for tender texture.

Add Moisture: Use lean meat but not extra-lean—some fat helps the meatloaf stay juicy.

Flavor Depth: Substitute part of the ketchup with barbecue sauce for a smoky twist.

No Beef Consommé?: Use beef broth with a splash of Worcestershire sauce as a substitute.

Variations to Try

Turkey Meatloaf: Use ground turkey for a leaner option.

Cheesy Middle: Stuff with mozzarella or cheddar before baking.

Spicy Version: Add a chopped jalapeño and use chipotle ketchup.

Gluten-Free: Replace breadcrumbs and oats with gluten-free versions.

Final Thoughts

When you crave comfort food that’s hearty, nostalgic, and deeply flavorful, meatloaf with a tomato beef sauce delivers every time. This recipe blends classic technique with a few tasty upgrades—perfect for anyone looking to feed a hungry family or enjoy leftovers that actually taste better the next day.

It’s not just meatloaf—it’s a warm hug on a plate.

Meatloaf with Tomato Beef Sauce – How to Store

Storing meatloaf with tomato beef sauce properly ensures it stays fresh and retains its flavor and texture. Here’s how you can store it for both short-term and long-term use:

Short-Term Storage (Refrigeration)

Let the meatloaf cool: After cooking, allow the meatloaf to cool to room temperature. It’s important not to store hot food directly in the fridge, as it can raise the temperature inside the fridge and potentially cause bacterial growth.

Wrap or cover: Once the meatloaf has cooled, wrap it tightly in plastic wrap or aluminum foil. If you prefer, you can place the meatloaf in an airtight container.

Store the sauce separately: If you’ve made the tomato beef sauce separately, store it in a separate airtight container to prevent the meatloaf from becoming soggy. If you’ve already poured the sauce over the meatloaf, it’s still fine to store it together.

Refrigerate: Store the wrapped meatloaf (with or without sauce) in the fridge for 3-4 days. Ensure the fridge is set to 40°F (4°C) or lower.

Long-Term Storage (Freezing)

Cool completely: Just like with refrigeration, allow the meatloaf to cool completely before freezing.

Wrap the meatloaf: Wrap the meatloaf tightly in plastic wrap or aluminum foil. For extra protection, you can place the wrapped meatloaf in a freezer-safe resealable plastic bag or airtight container.

Store the sauce separately: If you’re freezing the tomato beef sauce, store it in a separate freezer-safe container or a freezer bag. You can freeze the sauce in smaller portions if you prefer to defrost only the amount needed.

Freeze: Store the meatloaf and sauce in the freezer for up to 3 months. Label the bags or containers with the date to keep track.

Reheating Meatloaf with Tomato Beef Sauce

From the fridge: Reheat the meatloaf in the oven at 350°F (175°C) for about 20 minutes or until heated through. You can cover the meatloaf with foil to prevent it from drying out. If you have the tomato beef sauce stored separately, you can heat it in a saucepan or microwave and serve over the meatloaf.

From the freezer: If frozen, let the meatloaf thaw in the fridge overnight. To reheat, bake at 350°F (175°C) for 25-30 minutes until hot. If reheating from frozen, it may take a bit longer, so check the internal temperature to ensure it’s fully heated (it should reach 165°F or 74°C).

By following these steps, you’ll be able to enjoy your meatloaf with tomato beef sauce even after a few days or weeks of storage.