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Home-cooked meatloaf with mashed potatoes, carrots, and savory tomato sauce served on a white plate.

Meatloaf with Tomato Beef Sauce

Classic meatloaf packed with shredded carrots and celery, finished with a savory tomato-beef glaze. Tender, flavorful, and perfect for family dinners and leftovers.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
10 minutes
Total Time 2 hours
Servings: 6
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs ground meat beef, or beef and pork mix
  • 4 large eggs
  • 1 large onion finely chopped
  • 2 tablespoons chopped parsley
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • ⅔ cup oatmeal
  • 1 cup Italian breadcrumbs
  • 1 cup finely shredded carrots
  • 1 cup finely shredded celery
  • 6 tablespoons ketchup
  • Tomato Beef Sauce:
  • ⅓ cup ketchup
  • 1 can 10.5 oz beef consommé
  • ½ teaspoon dried basil
  • 1 tablespoon cornstarch
  • A few drops Frank’s Red Hot or Tabasco optional

Equipment

  • Large mixing bowl, baking dish or sheet pan, microwave-safe measuring cup

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, gently mix all meatloaf ingredients just until combined. Shape into a loaf and place in a baking dish or on a parchment-lined sheet.
  3. Bake for 1 hour.
  4. Meanwhile, whisk ketchup and cornstarch in a microwave-safe cup. Stir in consommé, basil, and optional hot sauce. Microwave 3 minutes on high, stirring halfway, until slightly thickened.
  5. Pour sauce over the meatloaf. Bake uncovered 30 minutes more.
  6. Rest 10 minutes before slicing. Serve hot.

Notes

Do not overmix the meat. Finely shred the vegetables. Rest before slicing for juicier results. Substitute beef broth + Worcestershire if needed for consommé. Excellent leftovers and freezer-friendly. Serve with mashed potatoes and green vegetables. Optional hot sauce adds subtle warmth.