Meatloaf with Tomato Sauce

Meatloaf with Tomato Sauce

Adapted from Mary Mac’s Tea Room Cookbook

Meatloaf with Tomato Sauce

Mary Mac’s Tea Room in Atlanta, Ga has had this meatloaf on their menu for more than 35 years.  It’s a good basic meatloaf with lots of onions and peppers which is the way I like meatloaf.  I, also, like for the vegetables to have a little crunch.  It keeps the meatloaf from having a mushy mouthfeel.  The star of the show is the tomato sauce.  It’s different from the common ketchup and karo syrup concoction that you find so often on meatloaf.  The next time I make this, I will double the recipe for the sauce.  You need to use it like gravy.   For the gound beef, I used one pound of 80/20 and one pound of 93/7.  You need some of the fat to help the flavor.  Using all lean ground beef would result in a bland meatloaf.  I don’t measure onions for dishes like this.  This recipe calls for 1 1/2 cups.  I used a whole medium sweet  onion so I probably wound up with more than 1 1/2 cups.

2 pounds ground beef

1 1/2 cups diced onion

1 cup diced green bell pepper

1 cup uncooked rolled oatmeal

1/2 cup ketchup

2 tablespoons Worcestershire sauce

2 teaspoons Heinz 57 sauce

1/2 teaspoon white pepper

1/4 teaspoon salt

2 large eggs, beaten

Tomato sauce (recipe follows)

Everybody in! Mix all ingredients together well.

Pack it all into a 9 x 5 lightly greased loaf pan. It makes a panfull.

It will come out better if you use your vintage Corningware Blue Cornflower loaf pan.

Bake for 55 minutes at 350 degrees, drain grease and bake for an additional 10 minutes.

Pour on that tomato sauce. Lots of it. The recipe suggests pouring the sauce over the top of the whole loaf. I think you need more than that. Each slice needs to be covered.

Tomato Sauce

1 tablespoon butter

1 cup tomato sauce

1/3 cup firmly packed brown sugar

1 teaspoon Worcestershire sauce

Add ingredients to small sauce pan.   After butter is melted, cook for an additional 10 minutes.  Serve warm with meatloaf

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