- Special Pricing
Mom's Meatloaf with Roasted Tomato Coulis and Roasted Garlic Mashed Potatoes
- Active Time 20m
- Total Time 2h 10m
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 chili, 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 breadcrumbs
- 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)
Companion recipe: Mashed Potatoes
FOR THE COULIS:
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 oil 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.
FOR THE MEATLOAF:
Preheat the oven to 350 degrees F. To prepare the meatloaf, soak the breadcrumbs 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 2-3 minutes longer. Transfer to a large mixing bowl and let cool. Add the breadcrumbs, 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 5-10 degrees F after it has been removed from the oven.
FOR THE MASHED POTATOES:
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.
nutrition information per serving
1001 calories; 53g total fat; 197mg cholesterol; 1223mg sodium; 79g carbohydrates; 7g fiber; 54g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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