Few dishes embody American home cooking like a hearty meatloaf with a tomato beef sauce. This version takes the traditional recipe up a notch with finely shredded vegetables for added moisture and nutrients, along with a rich, savory sauce that blends ketchup and beef consommé. Whether you’re cooking for a family dinner or meal prepping for the week, this dish is cozy, satisfying, and timeless.
Why This Meatloaf Stands Out
- Tender & Moist: The combination of oatmeal, breadcrumbs, and veggies keeps it juicy.
- Flavor-Packed Sauce: A beefy tomato glaze infused with herbs and optional heat.
- Freezer Friendly: Make ahead and freeze slices for easy future meals.
- Kid-Friendly: A classic flavor profile with hidden veggies they won’t even notice.
Ingredients (Serves 6)
For the Meatloaf:
- 2 lbs chopped meat (beef, or a mix of beef and pork)
- 4 eggs
- 1 large onion, finely chopped
- 2 tablespoons chopped parsley
- 2 teaspoons salt
- ½ teaspoon black pepper
- ⅔ cup oatmeal
- 1 cup Italian breadcrumbs
- 1 cup finely shredded carrots
- 1 cup finely shredded celery
- 6 tablespoons ketchup
For the Tomato Beef Sauce:
- ⅓ cup ketchup
- 1 can (10.5 oz) beef consommé soup
- ½ teaspoon dried basil
- 1 tablespoon cornstarch
- A few drops Frank’s Red Hot or Tabasco (optional)
Instructions
Step 1: Prepare the Meatloaf
In a large mixing bowl, combine all meatloaf ingredients. Use your hands or a spatula to mix gently but thoroughly—overmixing can make it dense.
Step 2: Shape and Bake
Form the mixture into a loaf and place it in a baking dish or on a parchment-lined baking sheet. Bake at 350°F (175°C) for 1 hour.
Step 3: Make the Sauce
While the meatloaf bakes, prepare the sauce. In a microwave-safe measuring cup, whisk together ketchup and cornstarch. Add beef consommé, basil, and hot sauce (if using). Microwave on high for 3 minutes, stirring halfway through. Sauce should be warm and slightly thickened.
Step 4: Glaze the Meatloaf
After the first hour of baking, pour the sauce evenly over the meatloaf. Return to the oven and bake for an additional 30 minutes, uncovered, to allow the sauce to set and glaze the loaf.
Step 5: Rest and Serve
Let the meatloaf rest for 10 minutes before slicing. Serve hot with mashed potatoes, green beans, or roasted vegetables.
Serving Suggestions
- Classic Combo: Mashed potatoes and buttered peas.
- Lighter Side: Serve with a crisp garden salad or steamed broccoli.
- Leftover Upgrade: Make meatloaf sandwiches with crusty bread and a smear of extra sauce.
Make-Ahead & Storage Tips
- Prep Ahead: Mix and shape meatloaf, cover, and refrigerate up to 24 hours before baking.
- Leftovers: Store in an airtight container in the fridge for up to 4 days.
- Freezer Friendly: Slice and freeze individually wrapped pieces. Reheat in oven or microwave with a splash of broth.
Recipe Tips
- Don’t Overmix: Blend just until combined for tender texture.
- Add Moisture: Use lean meat but not extra-lean—some fat helps the meatloaf stay juicy.
- Flavor Depth: Substitute part of the ketchup with barbecue sauce for a smoky twist.
- No Beef Consommé?: Use beef broth with a splash of Worcestershire sauce as a substitute.
Variations to Try
- Turkey Meatloaf: Use ground turkey for a leaner option.
- Cheesy Middle: Stuff with mozzarella or cheddar before baking.
- Spicy Version: Add a chopped jalapeño and use chipotle ketchup.
- Gluten-Free: Replace breadcrumbs and oats with gluten-free versions.
Final Thoughts
When you crave comfort food that’s hearty, nostalgic, and deeply flavorful, meatloaf with a tomato beef sauce delivers every time. This recipe blends classic technique with a few tasty upgrades—perfect for anyone looking to feed a hungry family or enjoy leftovers that actually taste better the next day.
It’s not just meatloaf—it’s a warm hug on a plate.
Meatloaf With A Tomato Beef Sauce
Ingredients
For the Meatloaf:
- 2 lbs chopped meat beef, or a mix of beef and pork
- 4 eggs
- 1 large onion finely chopped
- 2 tablespoons chopped parsley
- 2 teaspoons salt
- ½ teaspoon black pepper
- ⅔ cup oatmeal
- 1 cup Italian breadcrumbs
- 1 cup finely shredded carrots
- 1 cup finely shredded celery
- 6 tablespoons ketchup
For the Tomato Beef Sauce:
- ⅓ cup ketchup
- 1 can 10.5 oz beef consommé soup
- ½ teaspoon dried basil
- 1 tablespoon cornstarch
- A few drops Frank’s Red Hot or Tabasco optional
Instructions
Step 1: Prepare the Meatloaf
- In a large mixing bowl, combine all meatloaf ingredients. Use your hands or a spatula to mix gently but thoroughly—overmixing can make it dense.
Step 2: Shape and Bake
- Form the mixture into a loaf and place it in a baking dish or on a parchment-lined baking sheet. Bake at 350°F (175°C) for 1 hour.
Step 3: Make the Sauce
- While the meatloaf bakes, prepare the sauce. In a microwave-safe measuring cup, whisk together ketchup and cornstarch. Add beef consommé, basil, and hot sauce (if using). Microwave on high for 3 minutes, stirring halfway through. Sauce should be warm and slightly thickened.
Step 4: Glaze the Meatloaf
- After the first hour of baking, pour the sauce evenly over the meatloaf. Return to the oven and bake for an additional 30 minutes, uncovered, to allow the sauce to set and glaze the loaf.
Step 5: Rest and Serve
- Let the meatloaf rest for 10 minutes before slicing. Serve hot with mashed potatoes, green beans, or roasted vegetables.
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