Meatloaf Recipe With Tomato Sauce

I believe that every home cook deserves a **meatloaf recipe with tomato sauce** that feels truly special. This isn’t just a basic meatloaf; it’s a hearty family meal with a hidden core of sweet caramelized onions, roasted red peppers, and melted mozzarella that keeps the meat incredibly juicy and flavorful. When sliced, it looks impressive, but this **meatloaf recipe with tomato sauce** is straightforward enough for a weeknight and delivers maximum comfort with minimal fuss. We’ll walk you through preparing the filling and a simple tomato sauce from scratch, then assembling everything for a truly memorable meal. The secret to this meatloaf’s deep flavor comes from a few pantry staples that make the beef taste richer without extra effort, making this **meatloaf recipe with tomato sauce** a family favorite.

Stuffed Meatloaf Recipe with Tomato Sauce

Ingredients for the Meatloaf Mixture

• 900g (2 lbs) Lean Ground Beef (80/20): We recommend 80/20 beef for flavor and juiciness. Avoid leaner beef (like 90/10) as it tends to dry out during baking. For best results, allow the beef to sit at room temperature for 15 minutes before mixing.
• 120g (1 ½ cups) Panko Breadcrumbs: Panko breadcrumbs provide a lighter texture than regular breadcrumbs. They absorb moisture without becoming mushy, helping to keep the meatloaf tender. If substituting with regular breadcrumbs, reduce the amount slightly (use 1 cup).
• 120ml (½ cup) Milk: Milk helps hydrate the breadcrumbs, resulting in a moister meatloaf. Use whole milk for added richness. You can substitute with water or beef broth, but milk adds superior flavor.
• 1 Large Egg: The egg acts as a binder, holding the meatloaf mixture together. Use a large, high-quality egg for optimal binding power. If you are avoiding eggs, a flax egg (1 tbsp ground flax + 3 tbsp water) can be substituted.
• 1 small yellow onion, finely diced (about 120g / 1 cup): Finely dicing ensures the onion integrates evenly into the meatloaf without being overpowering. Cooking the onion briefly before adding can mellow its flavor, though raw adds a nice crunch. A sweet onion like Vidalia can also be used here.
• 2 cloves garlic, minced: Fresh garlic adds depth to the meatloaf base. Mince finely for even distribution throughout the loaf. Use fresh garlic over pre-minced for better flavor.
• 10ml (2 teaspoons) alcohol-free soy sauce: This adds a hidden layer of umami (savory depth) to the meat. Do not omit this; it makes a significant difference in the final flavor. Ensure it is alcohol-free if serving to children or for dietary reasons.
• 5ml (1 teaspoon) apple cider vinegar: The vinegar cuts through the richness of the beef and brightens the overall flavor. A small amount of acidity prevents the meatloaf from tasting flat. Red wine vinegar is an acceptable substitute if needed.
• 2.5ml (½ teaspoon) brown sugar: A small amount of sweetness balances the acidity from the vinegar and tomatoes. It also contributes to the beautiful browning on the meatloaf crust. If preferred, substitute with white sugar, or omit entirely if you are avoiding added sugars.
• 5ml (1 teaspoon) dried thyme and 2.5ml (½ teaspoon) dried oregano: Classic savory herbs that complement beef and tomato flavors perfectly. Ensure your dried herbs are fresh (not expired) for maximum potency. You can substitute with a dried Italian seasoning blend in equal measure.
• 2.5ml (½ teaspoon) smoked paprika: Smoked paprika adds a lovely, smoky background note to the meatloaf. This provides depth without requiring a smoker or barbecue. Sweet paprika can be used as a less intense alternative.
• 5ml (1 teaspoon) fine sea salt and 2.5ml (½ teaspoon) black pepper: These are standard seasonings required for the beef base. Season generously to ensure the meatloaf isn’t bland. Adjust amounts based on personal preference and whether your stock/sauce components already contain salt.

Ingredients for the Caramelized Onion & Roasted Red Pepper Core

• 2 large yellow onions, thinly sliced (about 600g / 1.3 lbs): These onions will be slowly caramelized to create a sweet, soft filling. Thin slicing ensures they break down evenly during cooking. Caramelization is key here; take your time for the best results.
• 30ml (2 tablespoons) olive oil, divided (1 tbsp for core, 1 tbsp for sauce): Use extra virgin olive oil for both sautéing the onions and building the sauce base. Vegetable or canola oil can be substituted if necessary.
• 2 cloves garlic, minced: These aromatics are added at the end of caramelization to enhance the filling.
• 5g (1 tablespoon) fresh thyme leaves, chopped: Fresh thyme adds a brighter flavor than dried thyme in the core. Use 1 teaspoon of dried thyme if fresh is unavailable.
• 200g (1 cup, drained weight) jarred roasted red peppers, roughly chopped: Jarred peppers add color, sweetness, and a soft texture to the filling. Drain well to prevent excess moisture from making the filling soggy. If using fresh red peppers, roast them yourself first, then chop.
• 100g (1 cup) shredded microbial rennet mozzarella cheese: Mozzarella provides a gooey, cheesy texture inside the core. Shredded pre-packaged mozzarella works well here. Use microbial rennet cheese if you require a vegetarian option.
• 2.5ml (½ teaspoon) fine sea salt and 1.25ml (¼ teaspoon) black pepper (for core)

Ingredients for the Simple Tomato Sauce

• 794g (28 oz) can crushed tomatoes and 60g (2 tablespoons) tomato paste: Crushed tomatoes form the base of the sauce, while paste adds depth and thickness. Use high-quality tomatoes like San Marzano for best results. A good quality tomato paste avoids a bitter, acidic flavor.
• 1 small yellow onion, finely diced and 2 cloves garlic, minced: These aromatics form the foundation of the accompanying tomato sauce. Sauté until soft and fragrant before adding the liquid components. Dice finely so they melt into the sauce.
• 5ml (1 teaspoon) dried basil and 2.5ml (½ teaspoon) dried oregano: Standard Italian herbs that pair perfectly with tomato sauce. These herbs are separate from the ones used in the meatloaf mixture itself. Fresh basil leaves can be used as a garnish after cooking.
• 2.5ml (½ teaspoon) sugar, 5ml (1 teaspoon) fine sea salt, and 1.25ml (¼ teaspoon) black pepper: The sugar balances the acidity in the canned tomatoes. Adjust salt to taste, depending on the tomatoes used. These seasonings help elevate the sauce beyond just canned tomatoes.

For Garnish

• 15g (3 tablespoons) fresh flat-leaf parsley, chopped: Use as a garnish to add color and freshness before serving. Do not cook the parsley; add it at the very end. Curly parsley or a blend of herbs can also be used.

Instructions

Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper or foil, or lightly grease a 23×13 cm (9×5 inch) loaf pan.

1. Prep the Caramelized Onion & Roasted Red Pepper Core

   In a large skillet, heat 15ml (1 tablespoon) olive oil over medium-low heat. Add the thinly sliced onions and cook slowly, stirring occasionally, for 20-30 minutes, or until deeply golden brown and caramelized. This slow cooking process is crucial; do not rush it. The goal is to maximize sweetness and depth of flavor. Add 2 cloves minced garlic and fresh thyme leaves, cook for another 2 minutes until fragrant. Remove from heat and stir in the chopped roasted red peppers, 2.5ml (½ teaspoon) fine sea salt, and 1.25ml (¼ teaspoon) black pepper. Let cool slightly, then stir in the shredded mozzarella cheese. Set aside.

2. Prepare the Tomato Sauce

   In a medium saucepan, heat 15ml (1 tablespoon) olive oil over medium heat. Add the finely diced onion (for sauce) and cook until softened, about 5 minutes. Add 2 cloves minced garlic (for sauce) and cook for 1 minute more. Stir in the tomato paste and cook for 2 minutes to cook off the raw flavor of the paste. Add the crushed tomatoes, dried basil, dried oregano, sugar, 5ml (1 teaspoon) fine sea salt, and 1.25ml (¼ teaspoon) black pepper. Bring to a simmer, then reduce heat and cook gently for 15-20 minutes, stirring occasionally, until slightly thickened. Remove from heat.

3. Prepare the Meatloaf Mixture

   In a large bowl, gently combine the ground beef, Panko breadcrumbs, milk, egg, finely diced onion (for meatloaf), 2 cloves minced garlic (for meatloaf), alcohol-free soy sauce, apple cider vinegar, brown sugar, dried thyme, dried oregano, smoked paprika, 5ml (1 teaspoon) fine sea salt, and 2.5ml (½ teaspoon) black pepper. Mix until just combined; do not overmix, as this can make the meatloaf tough. The key is to handle the meat mixture as little as possible to maintain tenderness. I often find that mixing with my hands for just 30 seconds ensures I don’t overwork the meat. If the mixture feels too dry, splash in 1-2 tablespoons more milk or water.

4. Assemble the Stuffed Meatloaf

   Divide the meatloaf mixture into two equal halves. On the prepared baking sheet or in the loaf pan, form one half of the meat mixture into a flattened rectangle, slightly larger than the core filling. Spoon the caramelized onion & roasted red pepper core mixture evenly over the first layer of meat, leaving a small border. Carefully place the second half of the meatloaf mixture over the filling, shaping and sealing the edges to fully enclose the core and form a cohesive loaf.

5. Bake the Meatloaf

   Place the meatloaf in the preheated oven. Bake for 30 minutes. After 30 minutes, spoon about half of the prepared tomato sauce evenly over the top of the meatloaf. Return to the oven and bake for an additional 35-45 minutes, or until the internal temperature reaches 71°C (160°F) when measured with a meat thermometer. Using a meat thermometer is the best way to ensure proper doneness without overcooking; 71°C (160°F) is the target.

6. Rest and Serve

   Carefully remove the meatloaf from the oven. Let it rest for at least 10 minutes before slicing to allow the juices to redistribute and the filling to set. Resting is crucial to prevent the meatloaf from crumbling when cut. While resting, gently reheat the remaining tomato sauce. Serve slices with a generous pool of the glossy tomato sauce and a sprinkle of freshly chopped parsley.

Make-Ahead & Meal Prep Tips

This stuffed meatloaf recipe with tomato sauce is an excellent choice for meal prep, allowing you to break up the cooking process or prepare several healthy dinner ideas in advance. The key to successful meal prepping is to divide the steps so you aren’t spending too long in the kitchen at once.

• Prepare the Filling and Sauce Ahead: Both the caramelized onion core mixture and the simple tomato sauce can be made up to 3 days in advance. Store them separately in airtight containers in the refrigerator.
• Assemble and Refrigerate: You can fully assemble the unbaked meatloaf up to 24 hours ahead of time. Cover it tightly with plastic wrap and store it in the refrigerator.
• Baking From Cold: When baking from cold, add an extra 10-15 minutes to the total baking time to ensure it cooks through, checking the internal temperature for doneness.
• Freezing: Leftover baked meatloaf slices (or even the unbaked loaf) freeze exceptionally well. Wrap individual slices tightly in plastic wrap, then foil, and store in a freezer bag for up to 3 months.

What to Serve with This Hearty Meatloaf

No family dinner is complete without the perfect side dishes to complement this hearty meatloaf recipe. Choose sides that absorb the rich tomato sauce or offer a healthy contrast to the comforting beef and cheese core.

• Creamy Mashed Potatoes: A classic pairing for a reason. The creamy potatoes absorb the rich tomato sauce perfectly. Try adding some roasted garlic or chives to elevate them.
• Simple Sautéed Green Beans: A quick, healthy green vegetable provides balance. Sauté with olive oil and a pinch of salt and pepper for a fast side dish.
• Steamed Broccoli and Cheese Sauce: Kids love this pairing, turning a healthy vegetable into something fun and appealing for picky eaters.
• Garlic Bread: For soaking up any extra tomato sauce, a side of warm, buttery garlic bread is always a good choice.
• Side Salad: A light, crisp side salad with a simple vinaigrette cuts through the richness of the meatloaf. My kids often request the side salad, but I always make sure to put out a simple ranch dressing dip on the side for them, otherwise they won’t eat it.

FAQs (Frequently Asked Questions)

Why did my meatloaf fall apart when slicing?

The most common reason is not letting it rest after baking. The juices need 10-15 minutes to redistribute and solidify. Cutting immediately will cause it to crumble. Overmixing the meat mixture can also contribute to this problem. I find chilling the loaf for about 15 minutes before serving helps the filling set even better.

Can I use other types of ground meat?

Yes, you can use ground poultry like turkey or chicken, or a combination of meats to vary the flavor and fat content. If using ground turkey or chicken for this meatloaf recipe, reduce the baking time slightly and monitor closely with a thermometer to prevent drying out.

What if I don’t want to stuff the meatloaf?

You can omit the stuffing steps entirely. Simply mix all the ingredients, form into a single loaf, and bake according to the recipe instructions. Adjust the baking time slightly as needed (it may cook faster without the core).

Can I use store-bought tomato sauce instead of homemade?

Absolutely. To save time, you can use 2-3 cups of your favorite high-quality jarred pasta sauce. Just ensure it has a good flavor profile that pairs well with beef. This meatloaf recipe with tomato sauce also works perfectly with high-quality store-bought sauce, making it one of the easiest dinner ideas.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave for quick individual slices. For larger portions, cover loosely with foil and reheat in a 150°C (300°F) oven until warmed through. This makes for great easy dinner ideas later in the week using this meatloaf recipe with tomato sauce.

Conclusion

This stuffed meatloaf recipe with tomato sauce is truly a step above the standard weeknight version. The hidden caramelized onion core provides a burst of flavor that transforms a simple meal into something special. With a little extra effort in preparing the core, you unlock maximum comfort food appeal that the whole family will appreciate. Save this family-favorite meatloaf recipe for your next easy dinner.

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