Best Delicious Meatloaf Spaghetti Sauce Recipes
ITALIAN MEATLOAF WITH MARINARA SAUCE
My Italian meatloaf is made extra juicy by soaking bread in grated onion instead of using breadcrumbs. The seasonings for the meatloaf are the same as what is used for homemade Italian sausages, so this really tastes like an Italian meatloaf! And the sauce is made extra tasty by adding the loaf pan juices and cooking the meatloaf IN the sauce for part of the time.
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 1h15m
Number Of Ingredients 20
Steps:
- Preheat oven to 180C/350F. Spray a 28cm/11" loaf pan, then line with parchment / baking paper, leaving overhang (Note 2).
- Heat oil over high heat. Add capsicum, leave for 1 minute without stirring so it starts to char (burn) then stir and continue cooking to char it more (about 2 minutes in total). Remove and set aside.
- Place bread in a large bowl. Grate onion into the bowl, using a normal box cutter (Note 3). Add cream, then use your hands to squidge the mixture together so the bread is completely soaked and starts to disintegrate.
- Add remaining meatloaf ingredients, including capsicum. Use your hands to mix it together until JUST combined. Do not over mix otherwise it will become dense.
- Press into the loaf pan (Note 4). Drizzle with olive oil then bake for 30 minutes. Meanwhile, make the Sauce.
- Take the meatloaf out of the oven. Carefully lift the meatloaf out of the loaf pan (using the paper overhang) onto a work surface. Then transfer the meatloaf into the skillet with the Sauce.
- Pour juices in the loaf pan into the skillet. Return to the oven for a further 30 to 40 minutes, or until cooked to your liking.
- Take it out of the oven and let it rest for 5 minutes before slicing. Serve the meatloaf with the Sauce, garnished with parmesan if desired.
- I like to serve this with mashed potatoes but it is also lovely with pasta.
Nutrition Facts : ServingSize 307 g, Calories 356 kcal, Carbohydrate 10.7 g, Protein 718 g, Fat 13.2 g, SaturatedFat 4 g, Cholesterol 167 mg, Sodium 645 mg, Fiber 1.1 g, Sugar 5.4 g
MEATLOAF SPAGHETTI SAUCE
This was an inspired thought that sometimes happens when you think you are going to make one meal...everyone says they don't want it and magically it turns into something else..much better than the original plan! This was my fast meatloaf solution turned into spaghetti sauce. It's fun to play with and may evolve into something else if you don't watch out!
Provided by TishT
Categories Sauces
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Mush up your ground beef, eggs, bread crumbs, Italian seasoning, basil and onion and garlic as if you were making a meatloaf. When its mixed well, stop, don't put it in the loaf pan!
- In a large pot, drop your meatloaf mixture in and brown it, stirring constantly and making sure your onions are translucent when you are done.
- Dump in the tomato sauce, tomato paste, and mushrooms.
- Add red pepper if desired
- Simmer until all the flavors are blended.
- Taste. Add more red pepper and salt if desired.
- Enjoy over pasta.
- Note: This freezes well. Place in a rigid container and freeze.
- To reheat: Thaw and microwave or put in a sauce pan to heat through.
Nutrition Facts : Calories 388.7, Fat 19.6, SaturatedFat 7.3, Cholesterol 130.1, Sodium 1367.6, Carbohydrate 26.3, Fiber 4.1, Sugar 10.4, Protein 27.8
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