The meatloaf with tomato in a pot is an easy and quick recipe, a main dish different from the usual meatballs in sauce or meatballs with mushrooms. You will need ground meat, eggs, parmesan, and spices for the preparation. It cooks in a pot quickly and is perfect for a family lunch or if you have guests, plus children love it. Inside, I added cheese cut into pieces, but if you prefer, you can add boiled eggs or cold cuts, such as cooked ham, raw ham, or speck. The meatloaf with tomato is one of those recipes to save and make again and again. I hope you find it useful; a kiss, Chicca!
If you’re looking for more meatloaf recipes, take a look at these recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 251.25 (Kcal)
- Carbohydrates 9.90 (g) of which sugars 0.70 (g)
- Proteins 21.31 (g)
- Fat 14.02 (g) of which saturated 5.77 (g)of which unsaturated 6.52 (g)
- Fibers 1.39 (g)
- Sodium 673.60 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz ground beef
- 1 egg
- 1 oz parmesan
- 1 oz breadcrumbs
- to taste salt
- 2 cups tomato sauce
- 2 oz milk
- 1 Pot
- 1 Bowl
How to Make Meatloaf with Tomato
In a large bowl, place the ground meat, egg, salt, breadcrumbs, and grated parmesan.
Then, using your hands, knead everything until you get a very well-mixed dough.
Spread the meat between two sheets of parchment paper and use a rolling pin to make a rectangle.
Then fill with diced smoked cheese.
With the help of the paper, roll it up to form a roll, compact well, and then let it rest in the refrigerator for at least half an hour. This serves to compact the meat well so that it doesn’t separate during cooking.
After the resting time, place the meatloaf in a pot with a drizzle of extra virgin olive oil. Then pour the hot tomato sauce into the pot.
Cook with the lid closed. After 15 minutes, turn to the other side with two wooden spoons.
Cook for about 40-45 minutes over low heat, making sure to occasionally moisten the surface with the sauce.
Storage and Tips for Meatloaf with Tomato
The meatloaf in sauce can be stored in the refrigerator for up to two days in an airtight container. You can prepare it in the morning, keep it in the fridge, and cook it when needed. Instead of smoked cheese, you can use other cheeses like Galbanino or Provola.
FAQ (Frequently Asked Questions)
Watch the video recipe
