Time For Some Saucy Meatloaf

I was never a big fan of meatloaf. Just too dry for my liking. Whenever my family had it, I’d secretly wish we’d just had burgers. Because Dad’s burgers were awesomely juicy.  I always had to have a large beverage on hand with any meatloaf to try to choke it down. Ugh!

Well those days are gone. Just adding some of my tomato sauce to the mix did the trick. It smells and tastes like lasagna without the carb-loaded noodles!

I made this one for mom. She pretty much devoured it.

Enjoy!

2 thoughts on “Time For Some Saucy Meatloaf

  1. Hi djaspers! Currently the recipe is actually listed on YouTube. So you would have to go to YouTube specifically. It’s annoying and I’m actually working on moving my recipes over to the blog. But below I posted the info for you:

    Ingredients:
    • 2 lbs. lean ground beef (normally wouldn’t use lean, see why in the video)
    • 1 ½ C Dot’s tomato sauce, divided (video link below)
    • ¼ C diced onion
    • 4 medium crimini mushrooms, roughly chopped (or mushroom of choice)
    • 2 large eggs
    • ½ C grated Parmesan cheese
    • 1/2 tsp. dried oregano
    • ¼ tsp. dried basil
    • ¼ tsp. onion powder
    • ¼ tsp. garlic powder
    • ¼ tsp. dried thyme
    • ¼ tsp. dried marjoram
    • 1 Roasted garlic bulb (or substitute 3 minced garlic cloves)
    • ½ tsp fine sea salt
    • ½ tsp ground black pepper
    • 4 oz fresh mozzarella cheese

    When substituting 3 garlic cloves for the roasted garlic bulb, the total carb count changes to 6g and the net carb total to 3g.

    Directions:
    1. Pre-heat oven to 350.
    2. Oil a 9 x 5 loaf pan with fat of choice.
    3. In a large bowl, mix the ground beef, diced onion, eggs, mushrooms, Parmesan, 1 cup of tomato sauce, seasonings, roasted garlic, salt and pepper.
    4. Place mixture in loaf pan, patting the mixture with your hands to evenly fill the pan and create a flat top. Bake for 45 minutes.
    5. Remove loaf from oven and spread the remaining tomato sauce on top of the loaf. Carefully drain excess fat from loaf pan if necessary. Top with mozzarella and return to oven for 30 minutes or until internal temperature reaches 165.
    6. Remove from oven and drain off liquid fat. Let meatloaf rest for 10-15 minutes before removing from loaf pan or cutting.

    Tools & Resources:
    Dot’s Tomato Sauce Recipe: https://youtu.be/XiBkn8zUJm8
    Glass Mixing Bowl Set: http://amzn.to/2ooDUsK

    Roasted Garlic Recipe:
    https://youtu.be/g27ECqY4cxM

    Preheat oven to 350. Remove as much of the paper off the bulb as possible without removing outer cloves. Cut ¼ – ½ inches off top of garlic bulb; top with 1-2 tsp of pure olive oil and sprinkle with sea salt. The size and age of the garlic dictates how long to cook it, but you should let it roast for 45 minutes before checking. The bulb is done when you can easily pierce the center cloves with a paring knife. For a richer flavor leave bulb in oven to caramelize (it will start oozing brown looking liquid from tops of cloves), checking on bulb every 10 minutes. Warning: If you love the smell of garlic, your home will smell fantastic and could make you very hungry! So don’t make on an empty stomach.

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