The Ultimate Meatloaf

Name: The Ultimate Meatloaf
Prep time: 10M
Total time: 120M
Yield: 6 Servings
Ingredients: 1 can GOYA® Tomato Sauce; 2 tbsp. brown sugar; 1½ tbsp. Adobo All-Purpose Seasoning with Pepper; 1 tsp. Dijon Mustard; 1½ lbs. meatloaf mix (ground beef, ground veal and ground pork); 1 cup GOYA® Bread Crumbs Made with Sazonador Total; ½ cup onions, finely diced; 1 egg, beaten; 1 tbsp. GOYA® Minced Garlic

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<h2 class="subheader">Meatloaf with a GOYA Twist!</h2> The secret to Meatloaf that’s brimming with flavor: GOYA® <a title="Adobo with Pepper" href="https://goya.com/en/products/adobo-with-pepper" data-id="8345">Adobo All-Purpose Seasoning with Pepper</a>. This special mix of black pepper, oregano and other Latin spices transforms your already-tasty dinner staple into an unforgettable main dish. For a meal that’s sure to make your family smile, try GOYA® Meatloaf tonight! A simple shake is all it takes!

Total Time

120m

Prep Time:10m

Yields:6 Servings

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Ingredients

1 can
(8 oz.)

GOYA® Tomato Sauce

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2 tbsp.

brown sugar

1½ tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided

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1 tsp.

Dijon Mustard

1½ lbs.

meatloaf mix (ground beef, ground veal and ground pork)

1 cup

GOYA® Bread Crumbs Made with Sazonador Total

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½ cup

onions, finely diced

egg, beaten

1 tbsp.

GOYA® Minced Garlic

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Directions

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Step 1

Heat oven to 400°F. In small bowl, mix together tomato sauce, brown sugar, 1 tbsp. Adobo and mustard; set aside.

Step 2

In large bowl, mix together meatloaf mix, ¾ cup tomato sauce mixture, breadcrumbs, onions, beaten egg, garlic and remaining Adobo until well combined. Form meat mixture into oblong loaf shape. Transfer meat to greased 2-lb. loaf pan; cover with foil.

Step 3

Cook until internal temperature registers 155°F on quick-read thermometer, about 1 hour 15 minutes.

Step 4

Remove pan from oven; discard foil. Carefully drain and discard fat in pan. Heat broiler. Spoon remaining tomato sauce mixture on loaf. Cook until sauce turns dark golden brown and internal temperature registers 165°F on quick-read thermometer, about 10 minutes more. Remove from oven; let rest 10-15 minutes.

Step 5

To serve, slice meatloaf into 6 portions; serve warm.

Perfectly Portioned Meatloaf

For individual meatloaves that cook quickly, form meat mixture into six 4-oz. meatball shapes. Place meatloaf balls into greased muffin tins, cover with foil; cook until internal temperature registers 165°F on quick read thermometer, about 45 min. Then follow step 4 (above). Serve by placing each mini meat loaf on plate.

Products in this Recipe

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Tomato Sauce

Buy at Shop.goya.com

Find in-store

Adobo All-Purpose Seasoning with Pepper

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Bread Crumbs Made with Sazonador Total

Find in-store

Minced Garlic

Perfectly Portioned Meatloaf

For individual meatloaves that cook quickly, form meat mixture into six 4-oz. meatball shapes. Place meatloaf balls into greased muffin tins, cover with foil; cook until internal temperature registers 165°F on quick read thermometer, about 45 min. Then follow step 4 (above). Serve by placing each mini meat loaf on plate.

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