Sun-Dried Tomato Meatloaf Recipe

Introduction

Sun-Dried Tomato Meatloaf is a modern twist on the classic comfort food, combining the savory richness of ground beef with the tangy sweetness of sun-dried tomatoes. Infused with garlic, fresh herbs, and a hint of Parmesan, this meatloaf is moist, flavorful, and irresistibly aromatic. It’s perfect for a family dinner, meal prep, or even as a hearty weeknight treat. The sun-dried tomatoes elevate the flavor profile, giving every bite a burst of umami, while the glaze on top adds a slightly sweet and tangy finish that keeps you coming back for more.

Why I Love This Recipe

I love this recipe because it transforms a traditional meatloaf into something gourmet yet simple. The combination of sun-dried tomatoes, garlic, and herbs provides a depth of flavor that keeps it from being ordinary. Every slice is juicy and tender, and the topping glaze caramelizes beautifully in the oven. It’s a dish that feels cozy, like home, yet impressive enough to serve guests.

Why It’s a Must-Try

This meatloaf is a must-try because it balances flavors and textures perfectly:

• Moist interior with a flavorful crust.
• Savory meat paired with the sweet-tangy sun-dried tomatoes.
• Easy to make, yet looks and tastes like it took hours to prepare.
• Great for both family dinners and meal prepping for the week.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 6–8
• Calories: Approximately 320 per serving

Cuisine and Course

• Cuisine: American / Modern Comfort Food
• Course: Main course

Ingredients

Meatloaf

• 1½ lbs (680 g) ground beef (85% lean)
• ½ cup sun-dried tomatoes, finely chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• ½ cup breadcrumbs
• ½ cup grated Parmesan cheese
• 2 large eggs
• ¼ cup milk
• 2 tsp Italian seasoning
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped

Glaze

• ¼ cup ketchup
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce

Simple Cooking Directions

1. Preheat oven to 375°F (190°C).
2. Mix all meatloaf ingredients in a large bowl.
3. Shape mixture into a loaf and place in a baking pan.
4. Mix glaze ingredients and spread over the top.
5. Bake for 55–60 minutes or until internal temperature reaches 160°F (71°C).
6. Let rest 10 minutes before slicing.

Step-by-Step Preparation Method

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the Meat Mixture:
   In a large mixing bowl, combine ground beef, chopped sun-dried tomatoes, diced onion, minced garlic, breadcrumbs, Parmesan, eggs, milk, Italian seasoning, salt, black pepper, and parsley.
3. Mix Gently:
   Use your hands or a spatula to mix ingredients until just combined. Avoid overmixing to prevent a dense meatloaf.
4. Shape the Loaf:
   Form the mixture into a loaf shape and place it in the prepared pan.
5. Prepare the Glaze:
   In a small bowl, mix ketchup, brown sugar, Dijon mustard, and Worcestershire sauce.
6. Apply Glaze:
   Spread the glaze evenly over the top of the meatloaf.
7. Bake:
   Bake in preheated oven for 55–60 minutes or until the internal temperature reaches 160°F (71°C).
8. Rest Before Slicing:
   Let the meatloaf rest for 10 minutes after baking. This helps retain juices and makes slicing easier.

How to Serve

• Slice into thick pieces and serve with mashed potatoes or roasted vegetables.
• Pair with a simple side salad or garlic bread for a complete meal.
• Drizzle any leftover glaze over slices for extra flavor.

Additional Recipe Tips

• For extra moisture, add ¼ cup finely grated zucchini or carrot.
• Use a mix of ground beef and ground pork for more depth of flavor.
• Let the meatloaf rest before slicing to prevent crumbling.

Variations

• Cheesy Sun-Dried Tomato Meatloaf: Add ½ cup shredded mozzarella into the center before baking.
• Spicy Version: Include ½ tsp crushed red pepper flakes or chopped jalapeños.
• Low-Carb: Use almond flour instead of breadcrumbs.

Freezing and Storage

• Freezing: Wrap cooled meatloaf tightly in plastic wrap and aluminum foil. Freeze for up to 3 months.
• Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently in the oven or microwave.

Special Equipment Needed

• 9×5-inch loaf pan
• Mixing bowls
• Meat thermometer (recommended for perfect doneness)
• Spatula or wooden spoon

FAQ

Q: Can I make this meatloaf ahead of time?
A: Yes, you can assemble it the night before and refrigerate. Bake it the next day for fresh, hot meatloaf.

Q: Can I use fresh tomatoes instead of sun-dried?
A: Fresh tomatoes are much juicier and may require draining. Sun-dried tomatoes provide concentrated flavor.

Q: Can I bake it without a glaze?
A: Yes, but the glaze adds sweetness and moisture. You can also use BBQ sauce as an alternative.

Q: How do I know when it’s done?
A: Use a meat thermometer; it should read 160°F (71°C) in the center.

Conclusion

Sun-Dried Tomato Meatloaf is a delicious, comforting, and flavorful dish that elevates the classic meatloaf to a new level. Juicy, aromatic, and bursting with sun-dried tomato goodness, it’s perfect for family dinners, meal prep, or impressing guests. With its simple preparation, versatile variations, and excellent storage options, this recipe is sure to become a favorite in your kitchen. Give it a try—you won’t be disappointed.