Main dishes
Baked Meatloaf with Homemade Tomato Sauce
Baked meatloaf with seasoned meat, carrot and homemade tomato sauce. Includes shaping, baking, resting and slicing technique.
- Total time
- 75 min
- Servings
- 6
- Difficulty
- Medium
Ingredients
For the meatloaf
For the sauce
Method
Preheat the oven
Preheat the oven to 180 C (356 F).
Mix the meat
Mix the meat with the onion, garlic, cooked carrots, breadcrumbs, milk, cumin, salt and pepper.
Shape the loaf
Shape a compact, even loaf and place it on a baking tray.
Bake
Bake for about 50 minutes as a guide, until the center reaches 71 C (160 F). Check with a thermometer.
Make the sauce
While it bakes, saute the onion and garlic for the sauce; add the crushed tomato, tomato sauce, sugar, cumin and paprika, and cook until it thickens.
Let it rest
Take the loaf out of the oven and let it rest for about 10 minutes before slicing.
Slice and serve
Slice and serve with the tomato sauce.
The step photos are illustrative.
Notes
Tips
- Ground meat (beef, pork or a mix) must reach 71 C (160 F) at the center to be safe; color alone is not reliable.
- Mix only until combined: overworking it makes the loaf tough.
- Resting lets the loaf be sliced without falling apart.
Substitutions
- Breadcrumbs: rolled oats, ground, in the same amount.
- Mixed meat: you can use only beef or only pork.
Storage
Refrigerate leftovers in a closed container for up to 3-4 days. It can be frozen in portions and reheated until piping hot.
Nutrition facts
1 slice of meatloaf with sauce (about 220 g)
- Protein
- 34 g
- Carbohydrates
- 19 g
- Fat
- 31 g
- Saturated fat
- 12 g
- Fiber
- 3 g
Estimate calculated from raw ingredients, divided by servings. It does not replace advice from a nutrition professional.
Reference source: USDA FoodData Central (SR Legacy)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Baked meatloaf is one of the most beloved comfort dishes in Colombian homes: a mix of beef and pork with carrot, breadcrumbs and spices, packed into an even loaf and baked until the center reaches a safe temperature. The homemade tomato sauce, cooked separately with onion, garlic and a touch of paprika, is served over the rested slices. Letting the loaf rest before slicing is the step that makes the difference: it keeps it from falling apart and locks the juices into each slice. It's a generous recipe, perfect for a family lunch or to take as leftovers the next day.
Frequently asked questions
How do I know the meatloaf is done?
The most reliable way is with a kitchen thermometer: the center should reach 71 C (160 F).
Can I use only beef?
Yes, although the beef-and-pork mix adds more juiciness. If using only beef, choose one with some fat so it doesn't dry out.
How long does it keep in the fridge?
Up to 3 to 4 days in a closed container. Reheat the slices to 74 C (165 F) before serving.
Can I freeze the meatloaf?
Yes, once baked and sliced, up to 3 months well wrapped in plastic wrap and foil.
