Meatloaf With Cumin-Scented Tomato Sauce

  • 2 tablespoons olive oil
  • 1 small white or yellow onion, chopped
  • 2 stalks celery, chopped
  • 1 medium carrot, chopped
  • 2 tablespoons finely chopped fresh garlic
  • 1/2 teaspoon salt
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)

 

  • 1 pound ground pork
  • 1 pound ground veal
  • 1 pound ground beef
  • (or 3 pounds lean ground beef)
  • 1/4 cup milk
  • 2 large eggs
  • 2 tablespoons cider vinegar
  • 4 tablespoons tomato purée
  • 1 tablespoon sugar
  • 1 cup fresh breadcrumbs
  • 4 slices bacon
  • Butter or oil for greasing pan

 

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 (28 ounce) can diced tomatoes, crushed
  • 1/2 teaspoon salt
  • Bottled hot pepper sauce (optional)
  • 2 teaspoons ground cumin

Preheat oven to 350ºF.

Heat 2 tablespoons olive oil in medium sauté pan over medium heat. Add onion and cook, stirring occasionally, until translucent and beginning to brown. Add celery and carrot; cook 2 minutes.

Stir in garlic, salt, and thyme; continue cooking 1 minute more. Stir to combine well and remove from heat. Set aside to cool.

Place meats in large mixing bowl. In another bowl, whisk milk, eggs, vinegar, tomato purée, and sugar together until well combined and sugar is dissolved. Add breadcrumbs and stir. Combine the egg mixture and onion mixture with ground meats; mix well. Shape meat mixture into loaf; place in generously greased 1 1/2-quart glass loafpan. Cut bacon strips in half crosswise and lay on top of loaf. Bake at 350ºF for 60 minutes or until 160ºF in center of the loaf.

Meanwhile, heat 1 tablespoon olive oil in medium saucepan over medium heat. Add garlic and sauté until it begins to brown. Stir in tomatoes, salt, hot pepper sauce, and cumin; stir well. Reduce heat to low and simmer, breaking up the pieces of tomato, until sauce thickens, about 15 to 20 minutes. Serve alongside or spooned over meatloaf which has been divided into 8 pieces.

Serves 8