Meatloaf in Tomato Sauce
This Meatloaf in Tomato Sauce is the most tender meatloaf I have every made. The red wine tomato sauce brings such tang to this meatloaf that it not only intensifies the meatloaf but brings moisture to the dish.
Servings: 6
Calories: 736kcal
Ingredients
- 1 lbs ground veal
- 1 lbs ground beef
- 5 oz prosciutto cubed
- 6 slices day old bread (or ¾ cup breadcrumbs)
- 1 tsp dried oregano
- enough milk for soaking bread
- 6 tbsp parmesan cheese
- 1 tbsp italian parsley
- 1 tbsp salt
- ½ tsp ground pepper
- ¼ cups olive oil for frying
For Sauce
- 2 ½ cups crushed tomatoes
- 2 tbsp olive oil
- 1 onion
- 2 carrots
- 2 sticks celery
- ½ cups red wine
Instructions
- Heat olive oil and sauté vegetables. Add red wine and let the alcohol from the wine evaporate for a minute while stirring. Add tomato puree. Let simmer on stove top for about 20 minutes.
- In a large bowl, soak bread in milk for about 10 minutes. Add remaining ingredients.
- Mold bowl contents into the shape of a large log.
- Turn out onto wax paper to make it easier to roll. In medium frypan, brown sides of meatloaf carefully turning with 2 spatulas (so meatloaf doesn't break apart). Transfer meatloaf into large baking dish and pour sauce over it.
- Bake covered in pre-heated 400°F degree oven for 25 to 35 minutes. Remove cover and bake for another 15 to 20 minutes. Let meatloaf rest for about 10 minutes. Serve with sauce drippings and parmesan cheese.
Nutrition
Serving: 1/6 of Meatloaf | Calories: 736kcal | Carbohydrates: 33g | Protein: 55g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 2474mg | Fiber: 4g | Sugar: 8g