Meatloaf with Tomato Sauce

Meatloaf with Tomato Sauce
  • 6 servings
  • 0:10 Preparation
  • 1:00 Cooking
  • 1:10 Total Time


Add all
  • 1/2 lb
    (225 g)

    lean ground beef or ground veal

  • 2


  • 1 cup
    (250 mL)

    fresh or commercial breadcrumbs

  • 2 tsp.
    (10 mL)

    Dijon mustard

  • 1 Tbsp.
    (15 mL)

    chopped parsley

  • Salt and pepper to taste

  • 1 1/2 oz
    (45 g)

    onion soup mix

  • 1

    large shallot, minced

  • 2-3


  • 2 tsp.
    (10 mL)


  • 1 cup
    (250 mL)

    tomato sauce


Preheat oven to 350°F (180°C).

In a bowl, mix 1/2 cup (125 mL) tomato sauce with all other ingredients until just combined.

Do not mix overmuch or the meatloaf will be too compact.

Line a 9 x 5 x 3 in. (23 x 13 x 8 cm) loaf pan with parchment paper.

Shape mixture into a loaf and place it in the pan, patting it even.

Pour remaining tomato sauce over the meatloaf and bake for 1 hour or until a meat thermometer registers 160°F (71°C).

Tent with foil and let stand 10 minutes.

Taking hold of parchment paper, lift meatloaf out of pan. Slice and serve with mashed sweet potatoes and butter-fried mushrooms.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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