After a weekend packed with travel, nothing sounds better on Sunday night than comfort food. L made Meatloaf with Roasted Tomatoes on Sunday night, and it didn’t disappoint. It’s super easy and can be adapted to your family’s tastes. Plus, you can make it ahead of time and pop it in the oven when you’re ready. Slices of leftover meatloaf make delicious sandwiches the day after. Enjoy!
Meatloaf with Roasted Tomatoes adapted from Real Simple
- 1/2 cup ketchup
- 2 tablespoons dark brown sugar
- 1/2 cup old-fashioned rolled oats
- 1/4 cup whole milk
- 2 large eggs, lightly beaten
- 1 small onion, grated (or chopped, if you don’t mind onion-y chunks)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- kosher salt and black pepper
- 1 1/2 pounds ground beef (or do 1 pound ground beef plus 1/2 pound ground pork or turkey)
- 1 pound small tomatoes on the vine or halved small plum tomatoes
- Heat oven to 400° F. Whisk together ¼ cup of the ketchup and the brown sugar in a small bowl (OR use 1/4 barbecue sauce of your choice); set aside.
- Combine the oats and milk in a large bowl. Let stand until the oats are soft, 5 minutes. Whisk in the eggs, onion, Worcestershire sauce, thyme, the remaining ¼ cup of ketchup (or 1/4 cup of barbecue sauce), ¾ teaspoon salt, and ½ teaspoon pepper. Add the meat and gently mix with your hands until just combined.
- Transfer to a 9-by-13-inch or other 3-quart baking dish and form into an 8-by-5-inch oval. Brush the top and sides of the meat loaf with the sweetened ketchup or barbecue sauce. Arrange the tomatoes around the sides.
- Bake until an instant-read thermometer inserted in the center of the meatloaf registers 165° F, 40 to 50 minutes. Let rest for 5 minutes before slicing.
This is a very forgiving recipe. Depending on your tastes, you could add a few cloves of finely chopped garlic to the meat mixture, omit the onion entirely, or substitute breadcrumbs for the oats. Bake this a few minutes longer if you like a super crusty crust on your meatloaf.