Meat Loaves with Tomato Sauce

Originally published on August 5, 2011

My meatloaf always has a terrible way of drying out so the night I made this recipe I was looking for a way to keep it especially moist. With the extra bread crumbs and the cream, this recipe definitely hit the mark – and it’s the best meat loaf I’ve ever had. I kept one loaf free of sauce when I served it, as my husband isn’t a big sauce-eater or dipper, but he even wanted some (I think because the rest of ours looked so good!)

Everyone really loved this and, because the loaves are so small, they make for a great weeknight supper too, when you’re in a rush! And the tastiness really can’t be stressed enough!


For the sauce:

1 can whole tomatoes, with juice, crushed with hands 
3 large cloves garlic, minced  
1 bay leaf, dried  
1 teaspoon chili pepper flakes  
1 tablespoon chili powder  
1 teaspoon onion salt 
1 tablespoon dried basil  
1 tablespoon dried oregano  
1/2 teaspoon salt  
1/2 teaspoon black pepper 
2 teaspoons brown sugar  
1 teaspoon balsamic vinegar  

For the loaves:
1 pound ground beef 
1 tablespoon dried basil  
1 tablespoon dried oregano  
1 teaspoon ground mustard 
1/2 teaspoon salt 
1/2 teaspoon black pepper  
2 cups bread crumbs, plus 1 cup  
2 eggs 
1/4 cup heavy cream  
1/4 cup butter, melted 
2 cloves garlic, minced  


1.) In a medium-sized saucepan over medium-high heat, combine all of the ingredients for the sauce and mix thoroughly. Bring to a boil, then turn heat to medium-low. Cover and continue to simmer for 30 – 45 minutes, stirring occasionally.

2.) Preheat oven to 350 degrees Fahrenheit and lightly oil 4 individual aluminum pot pie shells.

3.) Meanwhile, break eggs into a small bowl and add 1/4 cup heavy cream; beat lightly.

4.) In a large bowl, mix together: ground beef, basil, oregano, mustard, salt, pepper, 2 cloves garlic, egg and cream mixture, salt, pepper, and 2 cups of bread crumbs. Lightly mix together but do not over-mix! Scoop up a handful at a time once mixed, and place into pot pie shell; gently press down to create an even surface. Continue filling the remaining pie shells with the remaining meat.

5.) Place 1/4 cup melted butter in a small bowl and add 1 cup of bread crumbs. Stir to thoroughly combine. Place 1/4 cup of bread crumbs onto each meat loaf and spread to entirely cover meat.

6.) Place in a preheated oven and bake 30 – 40 minutes until thoroughly cooked.

7.) When loaves are finished cooking, remove from oven and allow to rest for 5 minutes before removing from pie shell. Then generously spoon tomato sauce over top.

8.) Serve and enjoy!