+
0 (0)

Category: Main courses

H.T. Grill classic meatloaf with roasted tomato sauce

H.T. Grill classic meatloaf with roasted tomato sauce
Gary Friedman / Los Angeles Times

DEAR SOS: We tasted the most delicious meatloaf at H.T. Grill in Redondo Beach. I would appreciate the recipe. WALTER STRACK Torrance DEAR WALTER: Chef Steven Matthews sent the meatloaf recipe, which comes from Tim Dolan, a manager for Hennessy's ... Read more

Total time: 2 hours | Serves 6 to 8

Roasted tomato sauce

  • 5 plum tomatoes
  • Salt, pepper
  • 1/2 tablespoon olive oil
  • 1/2 cup cilantro leaves, loosely packed
  • 1 tablespoon lemon juice
  • 1 tablespoon granulated garlic with parsley

Step 1Heat the broiler.

Step 2Cut the tomatoes in half and place them on a baking sheet. Sprinkle them with salt and pepper to taste and the olive oil. Broil until blackened, 5 minutes on the skin side and 10 minutes on the cut side.

Step 3Place half of the tomatoes, the cilantro, lemon juice, 1/2 teaspoon of pepper and the granulated garlic in a blender and blend until smooth. Remove the sauce to a bowl. Puree the remaining tomatoes until smooth and add to the tomato sauce. Set aside.

Meatloaf

  • Nonstick cooking spray
  • 1/4 cup olive oil
  • 3 stalks celery, minced
  • 1 carrot, grated
  • 1/2 green bell pepper, minced
  • 1/2 red bell pepper, minced
  • 1/2 onion, minced
  • 1 1/2 pounds ground beef
  • 4 eggs
  • 1 tablespoon tomato paste
  • 1/2 pound bacon slices, 4 slices chopped fine, divided
  • 1 1/4 cups fresh bread crumbs
  • 1/2 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon herbes de Provence
  • 1/3 cup flour

Step 1Heat the oven to 350 degrees. Coat a shallow baking pan with cooking spray and set aside.

Step 2Heat the olive oil in a large skillet over medium-high heat. Add the celery, carrot, green and red peppers and onion and cook over medium-high heat until slightly softened, 2 to 3 minutes. Remove from the heat and set aside.

Step 3Combine the beef, eggs, tomato paste, chopped bacon, bread crumbs, salt, cayenne and black peppers, garlic, herbes de Provence, flour and the cooked vegetables in a large mixing bowl. Mix together well. Shape into a loaf in a shallow baking pan and cover the loaf with the bacon slices.

Step 4Bake until a meat thermometer inserted into the loaf registers 155 degrees, 1 hour, 15 minutes. Then, if needed, place the meatloaf under the broiler to brown the bacon, about 2 minutes. Let stand 10 minutes before slicing. Serve with Roasted Tomato Sauce.

Each of 8 servings:
469 calories; 581 mg sodium; 178 mg cholesterol; 34 grams fat; 11 grams saturated fat; 15 grams carbohydrates; 27 grams protein; 2.33 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Croquettes
Lamb shank tagine with fruit and nuts
Rigatoni with cauliflower
Korean Shish Kebab (Sanjok)