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Meatloaf With Roasted Tomato Sauce

Guest Author - Vanette (Vannie) Ryanes

This meatload is extra moist, juicy and flavorful because of the bacon slices which are added to it.


1 tablespoon olive oil

1 cup chopped onions

1/2 cup chopped celery

2 teaspoons chopped garlic

1 teaspoon salt, divided

1 tablespoon chopped fresh flat-leaf parsley

2-3/4 pounds unseasoned meatloaf mix (ground beef, pork and veal) or ground beef round

3/4 cup fresh bread crumbs (2 slices firm white sandwich bread)

1/3 cup ketchup

2 large eggs

1/4 teaspoon ground nutmeg

4 slices bacon

1 28-ounce can plum tomatoes in juice

1 tablespoon olive oil

1 large garlic clove, chopped

1/4 teaspoon salt

1/4 teaspoon red pepper flakes

____________________

1. Arrange rack on lowest position in oven. Heat oven to 350 degrees F. Heat one tablespoon oil in a large skillet over medium heat.

2. Add onions, celery and 2 teaspoons garlic; cook 5 minutes, until vegetables soften. Stir in 1/2 teaspoon of the salt and the parsley. Remove from heat and let stand until cooled to room temperature.

3. Combine meatloaf mix, bread crumbs, ketchup, eggs, remaining 1/2 teaspoon salt, nutmeg and the cooked vegetables until blended.

4. Transfer mixture to a shallow pan; shape into a 9-1/2x5-inch oval. Arrange bacon slices on top. Bake 70 minutes, until an instant-read meat thermometer inserted in center registers 160 degree F.

5. Combine tomatoes, 1 tablespoon oil, 1 clove garlic, 1/4 teaspoon salt and the pepper flakes in a 9-inch glass baking dish, breaking up tomatoes with a spoon. Bake on lower rack with meatloaf, 35 to 40 minutes, until sauce thickens.

6. Serve sauce with meatloaf.

Makes 6 servings.

From Ladies Home Journal
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Content copyright © 2014 by Vanette (Vannie) Ryanes. All rights reserved.
This content was written by Vanette (Vannie) Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.

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