Making a savory meatloaf with sun dried tomatoes is an excellent way to elevate a classic comfort food into something special. Sun dried tomatoes add a burst of umami and tang, balancing the richness of the meat for a flavorful, moist loaf that’s sure to impress at family dinners or gatherings. This guide will walk you through everything you need to create a delicious meatloaf from scratch, with tips for preparation, cooking, troubleshooting, and making it your own.
What You’ll Need
- 1.5 lbs (680g) ground beef (80/20 or 85/15 for best flavor and moisture)
- 1/2 lb (225g) ground pork (optional, but adds richness)
- 2/3 cup sun dried tomatoes (not oil-packed), finely chopped
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 2 large eggs
- 3/4 cup milk
- 1 cup fresh breadcrumbs (or panko)
- 1/3 cup grated Parmesan cheese
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for sautéing)
- 1/2 cup ketchup (for glaze)
- 1 tablespoon balsamic vinegar (for glaze)
- Mixing bowls
- Loaf pan (9×5-inch recommended) or sheet pan
- Aluminum foil (optional, for tenting)
- Instant-read thermometer
Step-by-Step
- Prepare the Sun Dried Tomatoes: If using dry sun dried tomatoes, soak them in warm water for 10-15 minutes until softened. Drain well and finely chop. Oil-packed tomatoes can be patted dry and chopped directly.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds. Set aside to cool slightly.
- Preheat Oven: Set your oven to 350°F (175°C). Lightly grease your loaf pan or line a sheet pan with parchment paper if shaping by hand.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, milk, Worcestershire sauce, and tomato paste until well combined.
- Add Dry Ingredients: To the wet mixture, add breadcrumbs, grated Parmesan, oregano, basil, salt, and pepper. Let sit for 2-3 minutes so the breadcrumbs can absorb moisture.
- Combine Meats and Aromatics: Add the ground beef and pork (if using), sautéed onions and garlic, and chopped sun dried tomatoes to the bowl. Gently mix by hand or with a fork until just combined. Avoid overmixing to prevent a dense loaf.
- Shape the Meatloaf: Transfer the mixture to your prepared loaf pan, or shape it into a loaf on a sheet pan. Press lightly to form a uniform shape, but don’t compact it too tightly.
- Prepare the Glaze: In a small bowl, mix ketchup and balsamic vinegar. Spread about 2/3 of the glaze over the top and sides of the meatloaf, reserving the rest for later.
- Bake: Place the meatloaf in the oven and bake for 50-60 minutes. After 35-40 minutes, brush with the remaining glaze. Begin checking the internal temperature at 50 minutes. The loaf is done when it reaches 160°F (71°C) in the center.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for at least 10 minutes before slicing. This helps the juices redistribute, keeping the loaf moist. Slice and serve with your favorite sides.
Common Mistakes
- Overmixing the Meat: Mixing too much leads to a dense, tough texture. Mix until just combined.
- Skipping the Soak for Sun Dried Tomatoes: If using dry tomatoes, not soaking them makes them chewy and hard to blend into the meat.
- Not Letting the Loaf Rest: Slicing immediately causes juices to run out, making the loaf dry.
- Using Lean Meat Only: Meat that’s too lean results in a dry meatloaf. A mix of beef and pork or beef with some fat content is best.
- Underbaking or Overbaking: Not checking the internal temperature can lead to undercooked or overly dry meatloaf.
- Skipping the Glaze: The glaze not only adds flavor but helps keep the top moist and appealing.
Tips
- Add Vegetables: Finely chopped mushrooms, carrots, or bell peppers can be added for extra moisture and nutrition.
- Customize the Herbs: Fresh herbs like parsley, thyme, or rosemary can be used in place of or in addition to dried herbs.
- Cheese Variations: Try adding shredded mozzarella or provolone for a cheesy twist.
- Make Ahead: Prepare the meatloaf mixture a day ahead and refrigerate, covered. Bake just before serving.
- Freeze for Later: Shape and freeze the uncooked loaf tightly wrapped. Thaw overnight in the fridge and bake as directed.
- Leftovers: Meatloaf sandwiches are a great way to enjoy leftovers. Reheat slices gently in the microwave or oven with a small splash of water covered with foil to keep moist.
- Alternative Glazes: Mix barbecue sauce or honey mustard with ketchup for a different flavor profile.
Troubleshooting
- Meatloaf is Falling Apart: If your meatloaf crumbles when sliced, it may need more binding agents. Next time, increase the breadcrumbs or add an extra egg. Letting the loaf rest before slicing also helps it firm up.
- Meatloaf is Too Dense: Overmixing the meat or packing it too tightly in the pan can cause density. Mix gently and shape without compressing.
- Dry Meatloaf: This can result from lean meat, overbaking, or not enough moisture. Make sure to use meat with enough fat, add vegetables or cheese, and don’t skip the milk/breadcrumb soak. Always check doneness with a thermometer.
- Uneven Cooking: If the edges are overdone but the center is undercooked, try shaping the loaf thinner and more even, or use a meat thermometer to monitor doneness. Tent with foil if the top browns too quickly.
- Glaze Burnt or Slid Off: Apply glaze in two stages: once at the start and again halfway through baking. If it burns, tent loosely with foil for the remainder of the bake.
- Sun Dried Tomatoes Too Chewy: Be sure to soak dry tomatoes well before chopping. Oil-packed varieties can be used directly after draining excess oil.
Frequently Asked Questions
- Can I make this meatloaf without pork?
- Yes. Simply use all beef, or substitute ground turkey or chicken for a lighter version.
- Are oil-packed sun dried tomatoes okay?
- Yes, but drain excess oil and pat dry before chopping to avoid a greasy texture.
- How do I store leftovers?
- Store cooled meatloaf in an airtight container in the fridge for up to 4 days. Reheat slices gently to keep them moist.
- Can I freeze cooked meatloaf?
- Absolutely. Wrap tightly and freeze for up to 3 months. Thaw in the fridge before reheating in the oven or microwave.
- What sides go well with this meatloaf?
- Classic mashed potatoes, roasted vegetables, green beans, or a crisp salad all pair well.
- Can I prepare the meatloaf ahead of time?
- Yes, you can assemble the loaf a day in advance and keep it covered in the fridge until ready to bake.
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Savory Meatloaf with Sun Dried Tomatoes: Step-by-Step Guide