Stove Top Meatloaf with Tomato Sauce
Satisfy your cravings for comfort food with this irresistible Stove Top Meatloaf with Tomato Sauce, a one-pan wonder that delivers bold flavor with minimal fuss. This recipe combines the hearty richness of ground beef and pork with classic seasonings like Worcestershire sauce, oregano, and garlic, creating a tender, juicy meatloaf that's cooked to perfection on the stove. Browning the meatloaf in a skillet adds a rich, caramelized crust, while simmering it in a tangy tomato sauce—enhanced with tomato paste, brown sugar, and a splash of red wine vinegar—infuses every bite with deep, savory goodness. Ready in just under an hour, this stovetop meatloaf is perfect for busy weeknights or a cozy family dinner. Serve it sliced with the rich, velvety sauce spooned generously on top, and garnish with a touch of fresh parsley for a pop of color. Easy to make and bursting with flavor, this recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 1 lb Ground beef (80% lean)
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 1 Egg
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 1.5 cups Tomato sauce
- 2 tbsp Tomato paste
- 1 tbsp Brown sugar
- 1 tsp Red wine vinegar
- 2 tbsp Parsley, chopped (optional, for garnish)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, chopped onion, minced garlic, Worcestershire sauce, oregano, salt, and black pepper. Use your hands to mix until just combined; do not overmix.
Shape the mixture into a loaf about 8 inches long and 4 inches wide. Set aside on a plate.
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Place the meatloaf into the skillet and cook for 4-5 minutes on each side until browned all over. Carefully transfer it to a clean plate and set aside.
In the same skillet, reduce the heat to low and add the tomato sauce, tomato paste, brown sugar, and red wine vinegar. Stir to combine and bring the sauce to a gentle simmer.
Carefully return the meatloaf to the skillet, spooning some of the sauce over the top. Cover the skillet with a lid and simmer on low heat for 30 minutes, occasionally basting the meatloaf with the sauce.
After 30 minutes, check the internal temperature of the meatloaf with a meat thermometer. It should read 160°F (70°C). If not, cook for a few additional minutes, checking frequently.
Transfer the meatloaf to a serving plate and let it rest for 5 minutes before slicing.
Serve the sliced meatloaf topped with the tomato sauce and garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 11.3 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 901 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
