Country Herbed Meatloaf is better than your mama’s meatloaf. It might even be better than grandma’s. It’s definitely better than your best friend’s mother’s cousins version. This could probably even be called “catch a husband meatloaf”, for it just might deliver. It’s that good!
This meatloaf is definitely one of those recipes that you’ll want second helpings of. The sauce is incredible and together they make for one irresistible bite. A meatloaf that will likely win over the pickiest eaters.
Prime example, my husband, who hates meatloaf with the passion of a thousand burning suns, just might have had a change of heart, where meatloaf is concerned. Generally, he’s always a good sport to try whatever I’m making for the blog and dish out his honest opinion. With this meatloaf, he took a bite, then proceeded to make himself a sandwich. I shrugged it off as being one of those meals he truly detests. You can’t win them all. Then, as I was putting away the leftovers, he came, bowl in hand, looking for a helping of meatloaf. Score!
Loaded with sautéed onions, mushrooms and garlic, the flavours in this meat loaf are perfect for a cozy, comforting dinner. This really is comfort food on overload. A traditional meatloaf with a tomato herb sauce that will quickly have you updating your weekly meal rotation to include this main dish recipe.
Now that I have you thoroughly convinced this is the best meatloaf, let’s dig in. Here’s how you can make Country Herbed Meatloaf in your kitchen too! There’s nothing surprising in terms of ingredients. You can probably find everything you need already in your pantry, but the combination is what really sets this dish apart.
How to Make Country Herbed Meatloaf
Start by sautéeing the mushrooms, onions and garlic. Once the onions are transparent stir in the tomatoes, tomato paste, salt, pepper and sugar. Stir until completely combined. Remove a cup and a half to use in the meatloaf mixture. Then, add in the water and basil. Let this simmer away while you cook the meatloaf.
In a large bowl, mix together the ground beef, breadcrumbs, milk, eggs, Worcestershire sauce and reserved tomato herb sauce. Get in there with your hands and really mix everything together. In a roasting pan, mold the meatloaf mixture into a loaf shape. Alternately, you can press it into a loaf pan lined with parchment paper and then tip it over into the roasting pan and lift the loaf pan and parchment paper off before cooking. It should hold its shape.
Bake meatloaf for 45 minutes, then drain and spoon on a cup of the tomato herb sauce over the top. Place it back in the oven and bake for an extra 15 minutes or until cooked through. To serve cut slices to a half inch or more and spoon on extra tomato herb sauce. We like our meatloaf on a bed of creamy mashed potatoes.
You likely have all the ingredients on hand to make this meatloaf recipe, add in the fantastic tomato herb sauce and it will quickly become a favourite. Don’t wait, give this Country Herbed Meatloaf recipe a try tonight. I promise you won’t be disappointed.
If you love Country Herbed Meatloaf, check out these other delicious recipes, I’m sure they’ll hit the spot:
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
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Country Herbed Meatloaf
A traditional meatloaf made even better with a flavourful tomato herb sauce. A recipe so good, you'll quickly update your weekly meal plans to include this main dish.
INGREDIENTS
Tomato Herb Sauce
- 1/4 cup olive oil
- 8 oz fresh mushrooms, chopped fine
- 1 onion, large, chopped
- 1 clove garlic, minced
- 28 oz tomatoes, crushed
- 6 oz tomato paste
- 1 tsp salt
- 1/4 tsp pepper
- 2 tsp sugar
- 1 cup water
- 2 tsp basil, dried
Meat Loaf
- 2 lb ground beef
- 1 cup seasoned bread crumbs
- 3 tbsp milk
- 2 eggs, beaten
- 1 tbsp Worcestershire sauce
INSTRUCTIONS
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Preheat oven to 350 degrees F.
Tomato Herb Sauce
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In a skillet, heat olive oil over medium heat. Saute onions, mushrooms and garlic until onions are transparent. Stir in the crushed tomatoes, tomato paste, salt, pepper, and sugar until everything is well combined. Reserve a cup and a half of the sauce for the meatloaf mixture.
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After you've removed the cup and a half, stir in the water and basil. Cover and simmer for about an hour, stirring occasionally.
Meatloaf
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Meanwhile, combine the meat loaf ingredients with the reserved cup and a half of tomato herb sauce. In a roasting pan, using your hands mold the meat mixture into a loaf shape. Bake for 45 minutes.
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Remove and drain meatloaf. Top with a cup of tomato herb sauce and bake for an additional 15 minutes or until fully cooked. Spoon remaining tomato herb sauce over individual slices.
RECIPE NOTES
Adapted from J. Boyd’s recipe and found in the Radbourne Family Cookbook.