Recipe: 6 Recipes Using Tomato Sauce

Ingredients:

3 pounds ground beef
1 small onion, chopped
1/4 - 1/2 cup bread crumbs, italian style
1 egg, beaten
2 (8 ounce) cans tomato sauce
4 tablespoons brown sugar, packed
1/4 cup white vinegar

Combine tomato sauce, brown sugar and vinegar in small bowl. Mix thoroughly. Taste to make sure it isn't too sweet or too sour. Should be an even mix of both. Set aside.

Preheat oven to 350.

Combine remaining ingredients in large bowl and mix thoroughly. Add 1/2 cup of tomato mixture. Put meat into baking dish and mold into loaf. Pour 1/4 cup of tomato mixture over top of meat. Place in oven on middle rack. Cook for approximately 50-70 minutes, depending on oven.Makes 4-6 servings
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Barbecue Meatloaf

Ingredients (6 servings)

----INGREDIENTS-----
2 lb Lean Ground Meat
1 1/2 c Bread crumbs
1 lg Onion; chopped
1 cn (8 oz) Tomato Sauce
1 lg Egg
1 tb My Seasoning (follows)
1 md Green Pepper; chopped

SAUCE:
1/2 c Water
3 tb Vinegar
3 tb Brown Sugar
2 tb Prepared Mustard
1 1/2 c Tomato sauce
2 tb Butter

Instructions

Combine the beef, bread crumbs, onion, 8 oz tomato sauce, egg, My Seasoning, and green pepper. Mix well and place in a loaf pan.

Combine all sauce ingredients. Cook in a saucepan until butter melts. Pour sauce over meat loaf and bake at 350F^. for 1 hour. While baking, the sauce needs to be spooned over the meat occasionally.

Note: Make sure you use a pan large enough for the meat and sauce, or the sauce will tend to boil over while it is cooking.

Seasoning: Mix
1 part garlic powder,
1 part onion powder,
1/2 part black pepper.
Mix well before measuring and adding to the recipe.

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Dutch Meatloaf

Ingredients (6 servings)

1 1/2 lb Ground neat
1 1/2 ts Salt
1 c Breadcrumbs
1/4 ts Pepper
8 oz Tomato sauce. w/onions
2 tb Brown sugar
2 tb Mustard
1 ea Egg
1 tb Vinegar

Instructions

Mix meat, breadcrumbs, 1/2 tomato sauce, egg, salt & pepper. Shape into loaf. Combine remaining ingredients with 1/2 tomato sauce. Pour over meat. Bake at 350 degrees for 75 minutes.
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THREE-CHEESE CHICKEN BREASTS IN TOMATO SAUCE

1/4 cup olive oil
6 skinless boneless chicken breast halves
1/2 large onion, chopped
2 large garlic cloves, chopped
1 tablespoon dried oregano
1 15-ounce can tomato sauce
1 14 1/2-ounce can Italian-style stewed tomatoes
1/3 cup dry white wine
2 bay leaves

8 ounces penne, freshly cooked
1 cup grated mozzarella cheese
1/3 cup grated Asiago or Romano cheese
1/3 cup grated Parmesan cheese

Preheat oven to 375 F. Butter 13x9x2-inch glass baking dish. Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet;saut until outside is white, about 1 minute per side; transfer to plate. Add onion, garlic and oregano to skillet and saut until onion begins to soften, about 4 minutes. Add tomato sauce, stewed tomatoes with their juices, wine and bay leaves and cook until sauce thickens, breaking up tomatoes with spoon, about 8 minutes; discard bay leaves.

Line prepared dish with penne. Arrange chicken over. Spoon sauce over, covering chicken and pasta completely. Mix cheeses in small bowl. Sprinkle cheeses over sauce. Bake until chicken is just cooked through and sauce bubbles, about 20 minutes.
6 Servings
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Tomato Sauce

olive oil
1/2 medium onion - diced
6 scallions - chopped
8 beefsteak tomatoes - chopped
1 carrot - chopped
1 celery stalk - chopped
1/2 cup white wine
3 scallions - chopped fine
1 medium onion - diced

In a large pot, heat the oil. Lightly saut the onion and scallions. Deglaze with the wine.

Add the tomatoes, carrot and celery. Season with salt and pepper. Simmer slowly for 30- 40 minutes or until vegetables are tender. Remove from the heat and strain to remove tomato skin and seeds. Blend to puree. Split the sauce in half and separate into two bowls.

Heat a saucepan with olive oil. Saut the scallions and onion lightly. Add half of the reserved sauce. Heat and serve.
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Tomato Soup

Prepared sauce (from above)
4 oz. fat free cream cheese
red pepper flakes
salt and pepper
basil leaves for garnish

In a blender, puree the ingredients in batches until smooth. Chill and serve. Garnish with
basil.
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Meatloaf Extra!ordinaire

1.5 lb. lean ground beef (or beef & pork mixture)
1/4 cup milk
1 egg
1 med. onion, chopped
2 T. green pepper, chopped
2 T. ketchup
1 tsp. prepared horseradish
1 tsp. sugar
1 tsp. ground allspice
1 tsp. dill weed
1 tsp. garlic powder
1 tsp. onion flakes
additional ketchup

In a large bowl, combine everything additional ketchup. Press into an ungreased loaf pan. Bake at 350 for one or or so.
Drizzle top with ketchup, bake another 15 min. or until no pink remains.
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Low Fat Comfort Food -- Turkey Meatloaf

Ingredients

2 egg whites, lightly beaten or equiv. egg substitute
2 cloves garlic, minced
3/4 t. dried basil
1/2 t. salt
1/2 t. dried rosemary
1/4 t. crushed red pepper
1 medium apple, peeled, cored & finely shredded
1/2 C. chopped onions
1/2 C. fine ry seasoned bread crumbs
1 lb. ground turkey breast
2/3 C. reduced-fat spaghetti sauce
2 T. grated Parmesan cheese

Preheat oven to 350 deg. In large bowl, stir together the egg whites, garlic, basil, salt,
rosemary and red pepper. The stir in the apple, onion, and bread crumbs. Add turkey and mix well.

Spray a loaf pan with non-stick spray. Pat turkey mixture into pan. Bake for 15 minutes.

Spread the spaghetti sauce over top of turkey. Bake about 25 minutes more or until the turkey is no longer pink. (How you can tell that with spaghetti sauce slathered all over the top, I don't know.) Let stand for 5 minutes. Transfer to plate and sprinkle parmesan cheese on top.

NOTE: make sure that you buy ground turkey breast meat. Ground turkey uses the
dark and white meat as well as some bones and all the skin. It's usually not any leaner than ground beef.