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Roasted Tomato & Portabella Meatloaf

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Meatloaf with mashed potatoes and Italian Green Beans is my ultimate comfort meal.  But for some reason I rarely make it!  In fact, I only have one other recipe for meatloaf on my blog.  What is up with that?  There’s a good reason that I don’t make other favorites like pecan pie and cheesecake – because I puffy heart loooove them would eat way too much of those fat and sugar bombs.  But meatloaf isn’t necessarily unhealthy (you can even use ground turkey if you like!) and is so delicious.  I really need to make it more often.

My first meatloaf sammie! So good.

I adapted this recipe from my Foodie Mama, Marina‘s, recipe, which she adapted from the original Quaker Oats recipe.  I love that about the online foodie world – recipes keep shifting and changing as they pass from person to person.  I didn’t mean to get all fancy pants on my meatloaf, but baby portabella mushrooms were on sale at Aldi (LOVE ALDI!) for 99 cents and I had no idea what I was going to do with them, and when I decided on meatloaf I had no tomato sauce and had to make my own with canned roasted tomatoes (also from Aldi), so this wonderful meatloaf was born.

This is probably my favorite meatloaf I’ve had so far, but I know there are a lot of different ways to make it and I don’t have a ton of versions to compare it to.  It’s got lots of great flavor, the added veggies keep it nice and moist, and we thought the the sweet and sour roasted tomato sauce really put it over the top.  I hope you enjoy it too!

Roasted Tomato and Portabella Meatloaf

Printable recipe
Printable recipe with picture

2 lbs lean ground beef
1 tablespoon extra virgin olive oil
1 (8 oz) package mini portabella mushrooms, chopped
1 small onion (or ½ of a medium), diced
1 large clove garlic, minced
1 (15 oz) can diced roasted tomatoes, undrained
¾ cup quick oats
1 large egg
1 tablespoon + 1 teaspoon Worcestershire sauce, divided
½ teaspoon salt
¼ teaspoon black pepper
½ cup ketchup
½ cup brown sugar
¼ teaspoon lemon juice

Take the ground beef out of the refrigerator 30 minutes before starting the recipe.

Heat the oil in a skillet over medium-high heat and add the mushrooms, onion, and garlic. Saute until softened and all the liquid is evaporated; set aside. Place the roasted tomatoes, with the juice, in a food processor or blender and process for about a minute, or until pureed. Spoon out ½ cup of the puree and add the mushroom mixture to the remaining puree. Process until vegetables are very finely chopped, or until pureed if you don’t want to see them in your meatloaf. If you are using a blender, you might have to stop frequently to stir the mixture.

In a large bowl, mix the ground beef with the tomato and mushroom mixture, oats, egg, 1 tablespoon Worcestershire sauce, salt, and black pepper. Pat into a loaf pan and set aside.

In a small bowl, combine the reserved toasted tomato puree with ketchup, brown sugar, lemon juice, and 1 teaspoon Worcestershire sauce. Spread ½-2/3 cup of the sauce over the meatloaf and bake for 1 ½ hours, or until a meat thermometer inserted in the center reads 160F. Remove from oven and carefully pour off the liquid; allow to sit for ten minutes before slicing and serving. Refrigerate leftovers and make meatloaf sandwiches the next day. :)

What’s your ultimate comfort food? Here are a few of my personal favorites…

Chunky Chicken Soup

Easy Salisbury Steaks with Onion Gravy

Creamy Green Chile Chicken Enchilada Casserole

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

12 responses »

  1. Pingback: Stuffed Meatloaf with Spinach Salami and Cheese | Recipes for a Healthy You

  2. I have been making this meatloaf since my kids were young and IS the only recipe they would eat..I would make two..One for dinner and the other to be serve the next day for Sandwiches (Sammies as the kids called them) with three kids and a husband..there was never any left overs..so that is why I always made two meatloaves…Veronica, your variation of my recipe is amazing..it’s a new and improved take on the simple meatloaf..I MUST definitely try YOUR version, looks and sounds amazing….You are a genius..Happy you are back!!! <3.

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  3. I’m crazy about Aldi too Veronica! I love all the wonderful fresh produce. It’s so funny because last week when the mushrooms were on sale, I bought three boxes and made a Mushroom Bisque, so good. I couldn’t resist that price either! Your meatloaf looks wonderful. I love it to and definitely don’t make it enough!

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  4. Tony and I never ate our Mom’s meatloaf growing up because they were chock full of onions – ew! I never even ate a meatloaf until after I got married, and knowing that there weren’t going to be any gross onions in them – we love it. AND it’s about the only leftover Tony will eat – a sliced meatloaf sandwich on white bread!

    Have fun with Baby J this weekend!

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  5. Oh my gosh, I didn’t know you had Aldi as well! They are the best :D
    Your meatloaf looks absolutely delicious, perfectly fresh!

    Cheers
    Choc Chip Uru

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  6. This is my sort of meatloaf! It looks delicious!!!

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  7. i love meatloaf too! this sounds so good :)

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  8. I had some delicious meatloaf sliders last night when we went out. You have inspired me to make my own. (You cannot beat a good COLD leftover meatloaf sammie!)

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  9. This is officially my favorite meatloaf now. I tend to add more veggies (bell peppers) to my mushroom mixture. Oh & the last time I made it I did meatloaf “muffins” instead of a loaf & froze them. So today when I was craving a meatloaf sandwich it was easy peasy to just take a few out, pop them in the microwave & defrost them. Thanks, V!

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