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THE BEST MEATLOAF IN A TOMATO SAUCE

Best Meatloaf in a Tomato Sauce

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This Best Meatloaf in a Tomato Sauce recipe elevates the classic comfort food with a flavorful tomato sauce. Made with a combination of ground beef and ground turkey, seasoned with herbs and spices, and topped with a rich tomato sauce, this meatloaf is moist, tender, and bursting with delicious flavors. Serve it alongside angel hair pasta for a hearty and satisfying meal that the whole family will love.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium yellow onion, skin removed and cut into large chunks
  • 3 cloves garlic
  • 1 cup parsley leaves, plus extra for garnish
  • 1 pound ground beef (90% lean)
  • 1 pound ground turkey
  • 1 cup Panko
  • 1/2 cup parmesan cheese, plus extra for garnish
  • 1/4 cup milk
  • 1 egg
  • 2 Tbs. dried Italian seasoning
  • 1 (28 oz) can crushed San Marano tomatoes
  • 12 oz angel hair pasta
  • 2 Tbs. extra virgin olive oil
  • Coarse salt and freshly ground pepper

Equipment

  • Food Processor
  • Large Bowl
  • Casserole Dish

Method
 

  1. Preheat the oven to 350°F.
  2. In a food processor, combine the onion, garlic, and parsley. Pulse a few times until the mixture is a fine chop.
  3. In a large bowl, combine the beef, turkey, onion mixture, Panko, parmesan, milk, egg, Italian seasoning, and a teaspoon of coarse salt. Grind a little bit of black pepper right on in. Mix with your hands until all the ingredients are fully combined.
  4. Transfer the mixture to a flat surface and shape into a loaf. Gently place the loaf in the center of a casserole dish and carefully pour the crushed tomatoes around it. Brush the tomatoes over the top of the loaf. Sprinkle the tomatoes with a little salt.
  5. Bake for 1 hour and 15 minutes.
  6. In the meantime, boil the angel hair until al dente, just about 5 minutes (or less!), drain and toss with the 2 tablespoons of extra-virgin olive oil. Season with a pinch of salt as well.
  7. Slice and serve the meatloaf with the pasta, and a good spoonful of the bright tomato sauce! Garnish with parsley and parmesan.

Notes

This meatloaf can be made ahead of time and reheated before serving. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
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