This Meatloaf with Red Wine Tomato Sauce is the most tender meatloaf I have every made. The red wine tomato sauce brings such tang to this meatloaf that it not only intensifies the meatloaf but brings moisture to the dish.
Up until now, I had never made a meatloaf. Ok, I made one long time ago, but it was so dry I couldn't bare the thought of making meatloaf again. People are always suggesting to use an onion soup mix to make meatloaf.
But, now that I've made this Meatloaf with Red Wine Tomato Sauce, it's become a regular meal in my family. And most importantly it's a winning meal in my house.
Tips and Tricks to Making this Tender Meatloaf with Red Wine Tomato Sauce
This Meatloaf, once assembled will need to go in either a baking dish large enough to accommodate it's size or a roasting pan. Either one will work fairly well. However, I do prefer to use a roasting pan that has a lid. This isn't necessary, but, when you are cooking a meatloaf, it's helpful to be able to quickly cover and uncover the meatloaf as necessary either in the oven or when you take it out. I used a roaster like the one in this picture here.
Once you have assembled the meatloaf, you will need to make the sauce for the meatloaf. The meatloaf will cook in the sauce. There are times that added ingredients for a tomato based sauce isn't necessary. Those are the times when simple is better.
But, this is not one of those times. This sauce calls for carrots, celery, onions, and herbs. And, it tastes pretty good. In addition, let's not forget the addition of the wine. Now there are times when I would say if you don't like wine, don't add it. But, I would by lying if I said it wasn't needed.
I don't know, the wine adds a je ne sais quoi savory taste to the sauce and meatloaf. It needs that acidity. So, if you are not into wine in your sauce, I can't say how the recipe will turn out without it. I guess, you will need to leave me a comment below and let me know if it turned out ok without wine.
If you decide to buy crushed tomatoes, it may take you a while to find the brand of tomato puree that you like. Be patient, you will find it. One of my favorite store bought tomato puree brands is the Aurora Brand, like this one here. For clarify tomato puree = crushed tomatoes.
Frying Pan vs. Saucepan
Really, you could use either a frying pan or a saucepan to make your the sauce. Me, personally, I love using a frying pan to cook my sauce. I find that the sauce cooks way quicker in a frying pan and tastes a little bit better. Cook your tomato sauce covered for about 30 minutes.
This meatloaf will store fairly well as leftovers. In fact, this is one of those dishes that tastes better the longer is sits in the fridge. Store leftovers for this Tender Meatloaf with Red Wine Tomato Sauce refrigerated in an airtight container for a maximum of 4 days. You can also freeze for later.
Just a suggestion, that if you plan to take out single servings to pre-slice before you place the meatloaf in the freezer. When you want to eat it, thaw it out in the fridge for 24 hours and then warm it up.
Drop a comment below if you made this Meatloaf with Red Wine Tomato Sauce. I’d love to see your pictures. So don’t forget to post them on your Instagram account. Tag me at #girl_with_a_spatula and follow me @girl_with_a_spatula
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Make this recipe for Tender Meatloaf with Red Wine Tomato Sauce now or PIN it for later.
- 1 lbs ground veal
- 1 lbs ground beef
- 5 oz prosciutto (cubed)
- 6 slices, day old bread (or ¾ cup breadcrumbs)
- 1 tsp dried oregano
- enough milk for soaking bread
- 6 tbsp parmesan cheese
- 1 tbsp italian parsley
- 1 tbsp salt
- ½ tsp pepper
- ¼ cups olive oil (for frying)
- 2 ½ cups crushed tomatoes
- 2 tbsp olive oil
- 1 onion
- 2 carrots
- 2 sticks celery
- ½ cups red wine
- Heat olive oil and sauté vegetables. Add red wine and let the alcohol from the wine evaporate for a minute while stirring. Add tomato puree. Let simmer on stove top for about 20 minutes.
- In a large bowl, soak bread in milk for about 10 minutes. Add remaining ingredients.
- Mold bowl contents into the shape of a large log.
- Turn out onto wax paper to make it easier to roll. In medium frypan, brown sides of meatloaf carefully turning with 2 spatulas (so meatloaf doesn't break apart). Transfer meatloaf into large baking dish and pour sauce over it. Bake covered in pre-heated 400°F degree oven for 25 to 35 minutes. Remove cover and bake for another 15 to 20 minutes. Let meatloaf rest for about 10 minutes. Serve with sauce drippings and parmesan cheese.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 736Total Fat: 41gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 150mgSodium: 2474mgCarbohydrates: 33gFiber: 4gSugar: 8gProtein: 55g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.