Meatloaf with Tomato Beef Sauce

 Meatloaf with Tomato Beef Sauce

A hearty, moist meatloaf finished with a rich tomato-beef glaze — recipe by tinsuf.

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Total time: 1 hr 50 min • Prep: 20 min • Cook: 1 hr 30 min

Yield: 6 servings

Table of Contents

    Introduction
    Recipe Details
    Ingredients
        Tomato Beef Sauce
    Instructions
    Troubleshooting & Consistency Tips
    Storage & Make-Ahead
    Why This Recipe Works
    Expert Tips
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Introduction

This Meatloaf with Tomato Beef Sauce is classic comfort food with a few smart tweaks for consistent moisture and flavor. Oatmeal and shredded vegetables (carrot and celery) keep the loaf tender and prevent dryness, while the tomato-beef sauce adds tang and a glossy finish during the final bake. It’s an easy weeknight main that scales well for company — tested and refined by tinsuf for reliable results.

Groceries
Recipe Details
Author     tinsuf
Cuisine     American / Comfort Food
Category     Main Dish
Prep time     20 minutes
Cook time     1 hour 30 minutes
Total time     1 hour 50 minutes
Yield     6 servings
Keywords     meatloaf, tomato glaze, comfort food, tinsuf
Ingredients

    2 lbs (≈900 g) ground beef (or a 50/50 mix of beef and pork)
    4 large eggs
    1 large onion, finely chopped
    2 tablespoons fresh parsley, chopped
    2 teaspoons salt
    1/2 teaspoon ground black pepper
    2/3 cup old-fashioned oats
    1 cup Italian-style breadcrumbs
    1 cup finely shredded carrots
    1 cup finely shredded celery
    6 tablespoons ketchup (mixed into the 

     meat)

Tomato Beef Sauce

    1/3 cup ketchup
    1 can (10.5 oz / ~300 ml) beef consommé soup
    1/2 teaspoon dried basil
    1 tablespoon cornstarch
    A few drops Frank’s RedHot or Tabasco (optional)

Instructions


    Preheat: Heat the oven to 350°F (175°C). Grease a loaf pan or line a baking sheet with parchment.
    Mix the meatloaf: In a large bowl combine 

 ground meat, eggs, chopped onion, parsley, salt, pepper, oats, breadcrumbs, shredded carrots, shredded celery, and 6 tablespoons ketchup. Mix gently until just combined — overmixing makes a dense loaf.
Shape and first bake: Form the mixture into a loaf and place in the prepared pan. Smooth the top and bake for 1 hour at 350°F (175°C).
Prepare the sauce: While the meatloaf bakes, whisk the 1/3 cup ketchup with the cornstarch until smooth. Add the beef consommé and dried basil (and hot sauce if using). Warm briefly in a saucepan over low heat or in the microwave for 2–3 minutes, stirring halfway, until slightly thickened and well combined.
Glaze and finish: After the first hour, remove the meatloaf from the oven and pour the warm tomato beef sauce evenly over the top. Return to the oven and bake uncovered for another 30 minutes, allowing the glaze to set.
Rest: Remove the meatloaf and let it rest for 10 minutes before slicing. Resting keeps the slices tidy and moist.
Serve: Slice and serve with mashed potatoes, steamed vegetables, or a crisp
 salad.

    Baking ingredients online

Troubleshooting & Consistency Tips

    Dry meatloaf: Don’t overbake. Oven temperatures vary — start checking internal temperature after 1 hour; target 160–165°F (71–74°C). The added eggs, oats, and shredded vegetables help retain moisture.
    Meatloaf falls apart: Use the oats and breadcrumbs as binders, and don’t skimp on eggs. If mixture seems too wet, add a tablespoon of breadcrumbs at a time until it holds shape when formed.
    Soggy bottom: Use a rack in the pan or a shallow baking dish; drain any excess fat halfway through baking if needed.
    Sauce too thin: Whisk the cornstarch into the ketchup first to avoid lumps, then heat gently until it thickens. If still thin, simmer a minute or two longer.

Storage & Make-Ahead

Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
Freezer: Wrap slices tightly in plastic and foil or place in freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat individual slices in a 350°F (175°C) oven for 10–12 minutes or in a skillet over medium heat until warmed through. Cover lightly to retain moisture.


Discover more
Ground meat
Beef
vegetables
Cookie
beef
SOUP
tomato
soup
meat
Soup

To make ahead: assemble the loaf, cover, and refrigerate up to 24 hours before baking. Prepare the sauce and refrigerate separately; add sauce in the final 30 minutes of baking.
Why This Recipe Works

A balance of eggs, oats, and breadcrumbs gives structure without drying the loaf. Shredded carrots and celery add moisture, mild sweetness, and texture while blending seamlessly into the meat. The two-stage bake — an initial cook to set the loaf, followed by a saucy finish — creates a glossy, flavorful glaze that enhances each slice without making it soggy.
Expert Tips

    Use a 50/50 mix of ground beef and pork for deeper flavor and juiciness.
    Finely shred vegetables so they integrate without large discernible pieces.
    Measure internal temperature with an instant-read thermometer for best doneness — aim for 160–165°F (71–74°C).
    For extra flavor, sauté the onion briefly in a little oil until soft and slightly sweet before adding to the raw mix.
    Let the meatloaf rest before slicing to retain juices and produce cleaner slices.

Recipe provided by tinsuf. If you’d like a printable card, metric conversions, or a vegetarian lentil-based variant of this meatloaf, tell me which and I’ll prepare it.