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Mom's Meatloaf with Roasted Tomato Coulis and Roasted Garlic Mashed Potatoes

Source: Beef for All Seasons
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Rating: 3   Reviews: 4 See Reviews
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Active Time:  20 Minutes
Total Time:  2 Hours 10 Minutes
  Serves 4
This dish is a delicious comfort food, but with an elegant twist or two. In this recipe, although we do not pour the sauce over the meat when cooking, you can prepare it that way if you (or your guests) prefer. Instead, we like the idea of preparing the meatloaf with the bacon on top - picking the bacon off before eating the meatloaf seems like such a treat. Bear in mind that the shape of the loaf will determine the exact baking time; you can reduce the baking time by forming the meatloaf into 4 individual loaves.
For the Coulis:
8 roma tomatoes, cored and cut in half lengthwise
1 onion, cut in half
1 jalapeno chile, cut in half lengthwise and seeded
1 head garlic
3/4 cup vegetable stock
2 tablespoons extra virgin olive oil
2 teaspoons chopped parsley
1 teaspoon chopped oregano
1/4 teaspoon chopped rosemary
1/2 teaspoon chopped thyme

For the Meatloaf:
1 cup fresh bread crumbs
1/4 cup milk
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 red bell pepper, roasted, peeled, seeded, and diced
1 1/2 pounds lean high-quality ground beef
2 eggs, beaten
1/2 cup prepared barbecue sauce
1/4 cup tomato ketchup
2 teaspoons worcestershire sauce
1/4 cup chopped parsley
1 tablespoon chopped oregano
1 teaspoon chopped rosemary
1 teaspoon dried red pepper flakes
6 slices bacon
1 recipe Mashed Potatoes (see recipe)
Other necessary recipes:
Mashed Potatoes
Preheat the oven to 350 degrees F. To prepare the coulis, place the tomatoes, onion, and jalapeno cut side down on an oiled baking sheet, add the whole head of garlic, and roast in the oven about 1 hour, or until the tomatoes begin to blacken and the onion is soft. Remove 4 garlic cloves from the head of garlic and squeeze out the pulp; reserve the remaining roasted garlic for the mashed potatoes. Puree the tomatoes, onion, jalapeño, and squeezed garlic pulp in a food processor or blender for 2 or 3 minutes, or until smooth, adding about 1/4 cup of the stock if necessary to make pureeing easier. Heat the olive in a sauce pan, add the pureed vegetables, remaining vegetable stock, parsley, oregano, rosemary, and thyme, and cook over medium heat until reduced slightly and thick enough to coat the back of a spoon, about 20 minutes. Season with salt and pepper. Reheat the coulis just before serving.

Preheat the oven to 350 degrees F. To prepare the meatloaf, soak the bread crumbs in the milk, and then squeeze out and discard the liquid. Heat the olive oil in a small saucepan and sauté the onion over medium heat until softened, about 5 minutes. Add the garlic and sauté for 2 to 3 minutes longer. Transfer to a large mixing bowl and let cool. Add the bread crumbs, bell pepper, beef, eggs, barbecue sauce, ketchup, Worcestershire sauce, parsley, oregano, rosemary, and pepper flakes, and season with salt and pepper. Mix gently to combine but do not overwork the meat, as it will become tough. Form the mixture into a loaf and place on an oiled baking sheet. Cover the top of the meatloaf with the bacon slices and bake in the oven for about 1 hour, or until the meatloaf is no longer pink inside and the internal temperature reaches 160 degrees F. Note that the internal temperature of the meatloaf will continue to rise by 5 to 10 degrees F after it has been removed from the oven.

About 30 minutes before serving, prepare the mashed potatoes. Squeeze the roasted garlic from 8 of the reserved cloves and mash into the potatoes. Season the potatoes with salt and pepper to taste, and serve immediately.

Carefully transfer the meatloaf to a warm serving platter. Spoon the warm coulis around the meatloaf and serve the mashed potatoes on the side.

WINE RECOMMENDATION: A powerful wine with body, such as Italian Amarone, Chianti Classico, or a French Chateauneuf-du-Pape.

HELPFUL TIPS: The oil in the coulis can be omitted although it provides rich flavor. If you double the amount of coulis (to yield about 4 cups), you can serve it alone for a meal with penne or bowtie pasta (you might want to keep the amount of stock the same while doubling all the other ingredients). This recipe calls for keeping the blackened skin on the tomatoes and jalapeño, but remove it if you prefer.

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 1001
Fat. Total: 53g
Fiber: 7g
Carbohydrates, Total: 79g
Sodium: 1223mg
% Cal. from Fat: 48%
Cholesterol: 197mg
Protein: 54g
Spotlight Recipe Review See all 4 reviews »

Rating: 1
by: Sheila, CA Reviewed: 02/02/2009
I don't know about you, but my mother never would have taken the amount of time that is necessary for this recipe to make meatloaf. In fact, she wouldn't have taken this amount of time for any recipe. She had a job and a family and just never had this kind of time.
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