Updated: May 20
Say goodbye to dry meatloaf; this recipe is moist and delicious. The mixture of the three meats with the tomato sauce makes it flavorful.
I changed it from the original recipe by substituting veal for beef, and used 80% lean beef. I also added my homemade tomato sauce. For leftovers, we made a meatloaf with smoked Gouda and roasted red pepper pimento cheese sandwich (see photo), which was amazing! For dinner, I served the meatloaf with steamed asparagus drizzled with soy sauce.
1 lb. ham (I used Wellshire Black Forest ham) cut into chunks
1 lb. ground pork
1 lb. ground beef
4 cups tomato sauce (homemade: recipe below or store bought)
1 cup breadcrumbs
1 onion, chopped
1 red pepper, roasted seeds and membrane removed
1 teaspoon salt
1 teaspoon pepper
Yield: serving for 8-10
Prep Time: 30 minutes
Cook Time: 1 hour
Preheat oven 400°F.
In a food processor, puree 2 cups of tomato sauce with the red pepper. Set aside, as this’ll be used as a topping.
Place the ham chunks in the food processor, and pulse until it's minced.
Place the minced ham in a large bowl. Add the beef, pork, 2 cups of the remaining tomato sauce, eggs, breadcrumbs, onion, salt and pepper. Mix well.
Place on a parchment lined baking sheet.
Top with the tomato-pepper sauce.
Bake for 1 hour.
2 lb. ripe, vine tomatoes, cut in half
3 carrots, peeled and chopped
4 stalks celery, chopped
2 onions, rough chopped
2 gloves garlic, chopped
salt and pepper
Place the tomatoes in a dutch oven.
Cook for 10 minutes.
Add the rest of the ingredients.
Cook for 20 minutes.
Puree in a food processor.