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Feb 5, 2007 08:27 AM

Killer Meatloaf (with no tomato product)

Does anyone have a tasty and moist meatloaf recipe that avoids all tomato products. Dealing with an increasingly severe tomato allergy in our house in conjunction with anemia. Despite the fact that I buy the good stuff (grasslands grass fed ground round) my toddlers are meat averse. Up to now, have disguised all red meat in some kind of tomato sauce. Hoping for a killer meatloaf (or other ground meat dish) recipe that avoids all tomatoes. Thanks!

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  1. Try making this recipe and subbing the 1/4 c. ketchup with a roasted red pepper puree. The meatloaf is fabulous and hides a ton of veggies in along with the meat. It's always moist and tasty. Note: I actually use a mixture of ground beef and pork instead of the turkey.

    1 Reply
    1. re: TorontoJo

      very successful with finely chopped mushrooms sauteed and subbed for the tomato product too, pref with some italian parsley or other fresh herbs.

    2. None of the meatloaf recipes I've ever used has had tomato products - Julia Child's "The Way to Cook" and "The Joy of Cooking", both have great pate/meatloaf/meatball recipes that don't contain tomatoes.

      1. I an deathly allergic to tomatoes! I use grape jelly and mustard (equal parts) in lieu of the tomatoes in my meatloaf recipe. This gives it a BBQ taste, looks like tomatoes, and is safe for me to eat. This 1/2 grape jelly, 1/2 mustage mixture is also great on little smokies as a snack, and baked on chicken as a BBQ sauce. When you add the two ingredients it won't look too appealing until they've been heated and the jelly has had a chance to melt.

        1 Reply
        1. re: melissao

          My daughter's boyfriend, who eats at our place frequently, is also allergic to tomatoes. And sweet peppers, and tarragon, cumin, corriander... And he and my daughter both hate onions. I will try the grape jelly and mustard trick and see how that goes. Thanks!

        2. I have never used any tomatoes or tomato product in my meatloaf. Also, I do not pack the mixture into a loaf pan; instead, I mold the mix into individual small loaves. They cook in half the time and remain moist.

          Here's a recipe I devised. Because I'm cooking for only my husband and myself, it serves two generously. You can play around with the types of meats you use, as well as the herbs and spices, and the ingredient amounts.

          1/2 lb ground veal
          1/4 lb ground beef (I use neck & tenderloin.)
          1/2 small onion - finely chopped
          4-6 mushrooms, small to medium size - finely chopped
          1-2 garlic cloves - finely chopped
          1/4 cup parsely leaves - finely chopped
          1-2 tablespoons oil (any you like)
          1/2 large egg
          1/8 cup milk
          1/4 cup bread crumbs
          Parmesan Reggiano - very generous grind
          Freshly ground black pepper - generous grind
          Allspice - a pinch
          Nutmeg - a pinch (I use freshly ground.)
          Note: I don't use salt. But you can add some if you wish.

          Preheat oven to 425 degrees F.

          Heat the oil in a small pan. Saute the onions until softened. Add the garlic and cook briefly. Add mushrooms and cook until very brown and cooked down. Add parsley, combine with other ingredients, and cook for a few more moments. Remove from heat and let cool briefly

          Put all ingredients, including onion/mushroom mixture, in a bowl and combine. I use an old-fashioned wooden chopping bowl and start working everything together with a chopper. (Note: If it seems a little too moist, add more bread crumbs; if too dry, a bit more milk.) Then, I use my hands to mix and make sure everything is well-incorporated.

          Divide the mixture in two. Mold each half mixture into a little loaf. Place in ungreased pan.

          Bake for 30 minutes.

          You can leave the loaves whole and serve one per person. If you prefer smaller portions, you can cut the loaves into slices.

          I like to wrap and refrigerate any leftover cooked meatloaf overnight. It then resembles a pate, slices very nicely, and makes excellent sandwiches.

          1 Reply
          1. re: RGR

            Yep, don't know why it took so long for people to stop using the old method of stuffing it into a pan with no place for the fat to go to...yuck

          2. Other than onion, I'm not fond of any vegetables in my meatloaf, including tomato. I make a darn good meatloaf with a minimal number of ingredients using a pork/beef/veal mixture from the Amish market. For each pound of meat I'll add one small finely chopped onion, one beaten egg, a half a cup of unseasoned bread crumbs, about 1/3 cup broth or water, a generous grinding of fresh pepper, a teaspoon of kosher salt, a few dashes of hot sauce, and a scant 1/4 cup of chopped parsely, which I usually keep ready in the freezer. Mix together lightly, shape into a loaf and bake at 350 for about 45 minutes. I'll make a cheaters mushroom gravy with a butter/flour roux, Progresso's French onion soup and sliced mushrooms. Served with mashed potatoes it's always a hit. II've only served it to adults but I can't imagine kids not liking it too. It's pretty basic. I subscribe to basic is best when it comes to meatloaf.