Meatloaf for Tomato Haters

Name: Meatloaf for Tomato Haters
Prep time: 20 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: American
Ingredients: 500 g ground beef (lean); 250 g ground pork; 1 cup breadcrumbs (fresh); 1 onion (finely chopped); 2 cloves garlic (minced); 2 tbsp Worcestershire sauce; 1 tbsp Dijon mustard; 2 eggs (lightly beaten); 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp thyme (dried); 1/2 tsp oregano (dried)

90 min 6 servings Medium

All Recipes

A delicious meatloaf recipe without a hint of tomato, perfect for those who prefer their meatloaf sans ketchup or tomato sauce.

Prep

20 min

Cook

60 min

Total

90 min

Servings

Difficulty

Medium

Meatloaf is a classic comfort dish often topped with a tomato-based sauce. But what if you're not a fan of tomatoes? This meatloaf recipe is designed for tomato haters, offering a rich and savoury alternative that doesn't rely on the traditional ketchup or tomato sauce. By using a combination of Worcestershire sauce, mustard, and spices, this meatloaf remains moist and flavourful. It's ideal for anyone seeking the comforting taste of meatloaf without the overpowering presence of tomatoes. Whether you're serving a family dinner or preparing meals for the week, this version will satisfy your cravings.

Instructions

Preheat oven

Preheat your oven to 180°C (350°F).

Prepare ingredients

In a large bowl, combine ground beef, ground pork, breadcrumbs, onion, garlic, Worcestershire sauce, Dijon mustard, eggs, salt, pepper, thyme, and oregano.

Pro tip: Mix gently to avoid a dense meatloaf.

Form the loaf

Shape the mixture into a loaf and place it in a loaf pan or on a baking sheet lined with parchment paper.

Pro tip: Ensure the loaf is tightly packed to hold its shape.

Bake the meatloaf

Bake in the preheated oven for 50-60 minutes, or until a meat thermometer reads 70°C (160°F).

Pro tip: Cover with foil if the top browns too quickly.

Check for doneness

Insert a meat thermometer to ensure the internal temperature has reached 70°C (160°F).

Rest the meatloaf

Remove from the oven and let the meatloaf rest for 10 minutes before slicing.

Pro tip: Resting helps the juices redistribute for a moist slice.

💡

Tips & Tricks

Ensure your breadcrumbs are fresh for the best texture.
Use a meat thermometer to ensure doneness.
Let the meatloaf rest to maintain juiciness.

Frequently Asked Questions

What can I use instead of tomato sauce in meatloaf?

Substitute tomato sauce with a mixture of Worcestershire sauce, mustard, and spices for a savoury alternative.

Is it possible to make meatloaf without ketchup?

Yes, this recipe uses Worcestershire sauce and mustard instead of ketchup for flavour.

How long do you cook meatloaf without tomato?

Bake at 180°C (350°F) for 50-60 minutes until the internal temperature reaches 70°C (160°F).

How many calories are in a tomato-free meatloaf?

This tomato-free meatloaf contains approximately 320 calories per serving.

What spices are good for a meatloaf without tomatoes?

Thyme, oregano, and black pepper add great flavour to a tomato-free meatloaf.

Can I freeze meatloaf without tomatoes?

Yes, wrap the cooled meatloaf tightly and freeze for up to three months. Reheat before serving.

Serving Suggestions

Serve this meatloaf with a side of mashed potatoes and steamed green beans for a classic meal. Pair it with a robust red wine, like a Cabernet Sauvignon, to complement the savoury flavours. You can prepare this meatloaf ahead of time and store it in the fridge for up to three days. Leftovers make great sandwiches, and the meatloaf can also be frozen for up to three months. Simply reheat slices in the oven or microwave until warmed through.

Nutrition per serving

320

Calories

25g

Protein

18g

Fat

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