Wednesday, November 10, 2010

Tomato Meatloaf

Serves: 4-6

1 lb. ground beef
1 (8 oz.) can tomato sauce, divided
1/4 - 1/2 c. onion, chopped
1 tsp. Italian seasoning
1/2 tsp. pepper
1/2 tsp. salt (or less)
1/4 c. crushed saltine crackers (about 4-6 crackers)
2 eggs, beaten
3 tsp. ketchup

1 (15 oz.) can Italian stewed tomatoes, chopped
1 tsp. flour

Meatloaf: Mix 3/4 cup tomato sauce into ground beef. Mix in onion, Italian seasoning, pepper, salt and saltines. Once meat mixture is well combined, add in eggs. Pat down into 9 x 5 loaf pan. In a small bowl, combine remaining tomato sauce and ketchup. Pour over meatloaf, sprinkle with small amount of salt & pepper. Bake at 350 degrees for 40-50 minutes.

Gravy: When meatloaf is done, carefully drain off juice into small saucepan. In a small container or bowl, mix flour and small amount of water until smooth. Stir into saucepan. Cover meatloaf and put back in turned off oven. Cook gravy for 2-3 minutes over medium heat. Slow pour in juice from can of tomatoes. Turn heat down. Add 1/2 can tomatoes. Add water if needed. Cook 5 minutes or until desired thickness.

Check my coupon resources page to save money when you make this recipe!

Tips: This is my mother-in-law's meatloaf and I like it because it has a gravy that you make specifically to compliment the meat. The gravy can be a little bit of work but tastes great over the meatloaf as well as mashed potatoes. I will try to share my mom's Italian Meatloaf recipe with you soon.

Recipe from my mother-in-law, Connie.


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