Toaster Oven Meatloaf (Old Fashioned Tomato Glazed Meatloaf)

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Really… toaster oven meatloaf? 

Yes, it appears that all my appliances are chatting it up and have decided to go on strike at the same time.

One of the appliances that decided to quit on me with a spark and a flame was my oven, making a clear statement by deciding to walk off the job Easter Sunday.  At first I thought it would be no big deal until I realized that I use my oven almost daily.  So until I get this problem resolved I will be doing all my baking in an old toaster oven that I had stored in my garage.  Luckily it is quite sizeable and came with a 9” X 12” glass pan that is large enough for most recipes, allowing me to cook a three pound meatloaf in it.

But sweets and breads will have to wait.  My husband has resorted to regular visits to Trader Joe’s for his sweet tooth fix.

This will be my fifth meatloaf recipe that I have posted to my blog which makes it evident that my family loves meatloaf.  Being that I was doing a test run with the new toaster oven I thought I would stick to the basics and make an old fashioned tomato glazed meatloaf. 

Here are some of my meatloaf tips and tricks:

For this recipe you will need sautéed onions and garlic for both the meatloaf and the glaze.  To save myself from doing the same job twice I cook them together and divide it up.  I chopped one large onion and three cloves of garlic and cooked them slow and low with about a Tbsp. of oil to get them nice and sweet.  Then I placed ½ of it in the bowl for my meatloaf and leave the other half in the pan for the tomato glaze which I will make in the same pan.

I always mix all the flavoring ingredients together before adding the meat so that it will distribute evenly throughout the mix.

Usually I shape my meatloaf into a log allowing the excess grease to roll away from it.  But being that I was cooking it in the toaster oven I decided to press the meatloaf mixture flat so that it would cook more evenly.  It worked well and the meatloaf ended up pulling away from the sides making it easy to pour off the grease before adding the tomato glaze.  This meatloaf was delicious with just the right amount of tangy sweet from the tomato glaze and took one hour to cook in my toaster oven.

You will end up with a yummy sticky topping by placing the tomato glaze over your meatloaf then putting it back in the oven.  If you prefer a saucier topping, finish cooking your meatloaf and pour the glaze over your meatloaf without placing it back in the oven.

Old Fashioned Tomato Glazed Meatloaf

3          pounds            ground beef

½         large                onion, chopped small

1 ½      cloves              garlic, minced

1          cup                  plain bread crumbs

1          tsp.                  kosher salt

½         tsp.                  black pepper

2          Tbsp.               Worcestershire sauce

2          Tbsp.               ketchup

1          large                egg or 1 Tbsp. mayonnaise

½         cup                  milk

Sauté the onions and garlic low and slow with about 1 Tbsp. oil until soft and sweet.

In a large mixing bowl add all the ingredients except the meat and mix well to evenly distribute the seasonings.  Break up the meat and add it to the seasonings.  Mix well and place in a baking dish.

Bake in a 350 degree (toaster) oven for 45 minutes.  Drain liquid and pour tomato sauce over meatloaf and cook for an additional 15 minutes.

Tomato Glaze

½         large                onion, chopped small

1 ½      cloves              garlic, minced

1          Tbsp.               brown sugar, packed

1          Tbsp.               red wine vinegar

1          8 oz can          tomato sauce

Sauté the onions and garlic low and slow with about 1 Tbsp. oil until soft and sweet.

Add the brown sugar, red wine vinegar and tomato sauce.  Stir to mix and bring to a quick boil.  Remove from heat and set aside until ready to use.