Meatloaf Red Sauce Recipes

Steps:

• Combine all ingredients.
• Mix well with a whisk until everything is dissolved.
• Add more/less water and brown sugar to desired taste and consistency.
• Pour over cooked meatloaf and continue baking until sauce bubbles (approx. 5 minutes).

Steps:

• Preheat oven to 350 degrees F.
• Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.
• Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
• Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).
• Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.
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Steps:

• Heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring occasionally, until tender, about 5 minutes. Stir in tomato paste.
• Add pureed tomatoes, basil, oregano, red-pepper flakes, and 1/2 teaspoon salt. Season with pepper, and bring to a simmer. Reduce heat, and gently simmer, stirring occasionally, until sauce is thick, 25 to 30 minutes.

Steps:

• Preheat the oven to 325 degrees F.
• Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
• Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
• Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.

Steps:

• In a large microwave-safe bowl, combine potatoes and 1 cup stock. Microwave, covered, on high just until softened, 12-15 minutes. Transfer mixture to a 6-qt. slow cooker. Combine bread and remaining stock in a large bowl; let stand until liquid is absorbed. , Meanwhile, pulse mushrooms, onion, carrot, celery and garlic in a food processor until finely chopped. Add vegetable mixture, eggs, beef, pork, Worcestershire sauce, 1-1/4 teaspoons salt and 3/4 teaspoon pepper to bread mixture; mix lightly but thoroughly. Place meat mixture on an 18x12-in. piece of heavy-duty foil; shape into a 10x6-in. oval loaf. Lifting with foil, place in slow cooker on top of potatoes; press foil up sides and over edges of slow cooker, creating a bowl to contain meat loaf juices. Mix together glaze ingredients; spread over loaf., Cook, covered, on low until a thermometer reads 160°, 4-5 hours. Using a turkey baster, remove and discard liquid contained in foil; lifting with foil, remove meat loaf to a platter (or carefully remove meat loaf using foil, draining liquid into a small bowl). Let stand 10 minutes before cutting., Drain potatoes, reserving cooking liquid; transfer potatoes to a large bowl. Mash, gradually adding butter, remaining salt and pepper and enough reserved cooking liquid to reach desired consistency. Serve with meat loaf.

Steps:

• Stir ketchup, brown sugar, mustard, and nutmeg together in a bowl until sugar is completely dissolved.

Steps:

• Meatloaf:.
• Preheat oven to 350 degrees.
• Finely crush croutons and combine with broth in small bowl. Let stand 10 minutes.
• Heat oil in skillet. Add onions and cook over medium heat 8 to 10 minutes or until soft. Set aside.
• In large bowl, beat eggs. Mix in pesto, pine nuts, Worcestershire sauce, seasoned salt and pepper.
• Add meat, spinach, cooked onion and crouton mixture. Mix well.
• Place mixture in bread pan and bake 1 hour and 15 minutes. Let stand 10 minutes before slicing.
• Remove from pan and slice.
• Serve topped with sauce.
• Sauce:.
• Rub saucepan with garlic. Discard clove.
• Melt 4 tablespoons butter over low heat.
• Add flour and stir until blended. Stir in beef broth.
• Stirring constantly, cook sauce until it comes to boil. Add salt, pepper and Worcestershire sauce.
• Remove from heat, stir.
• Melt remaining 2 tablespoons butter in medium skillet.
• Add bell pepper and cook over medium heat 5 minutes or until it begins to soften.
• Add to reserved brown sauce.
• Adjust seasonings as needed and heat through.