Last week, I made the most AMAZING meatloaf! When I say amazing, I do not take it lightly. This was by far the best meatloaf I have ever had and was possibly the tastiest thing I have made thus far.
I had decided to make meatloaf for dinner (the hubby loves it, I am not usually a fan). After starting my recipe search, I realized that I was missing the key ingredient in most meatloaf recipes (Ketchup). I then searched for a Ketchup-free option and found this recipe from JennEtcetera. The recipe looked great but I was again missing a key ingredient, tomatoes. Then I found a jar, long forgotten, and stuffed in the back of the cabinet, of Trader Joe’s Bruschetta.
I compared the ingredients (diced tomatoes, canola oil, fresh garlic, onions, distilled vinegar, salt, basil, and spices) with the homemade sauce of the original recipe. They were similar enough so I decided try it out. The bruschetta was a little overpowered by vinegar so I just calmed it down a little with some sugar. I followed the original recipe except that I omitted the parsley (didn’t have any) and I used gluten-free bread crumbs in place of regular. The result was SPECTACULAR!
Ketchup-free Meatloaf
Inspiration: JennEtcetera
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 25 mins
Serves: 2 meat loaves
Ingredients
- 1 jar Trader Joe’s Bruschetta
- Sugar (to taste)
- 2 cups chopped onion
- 8 oz mozzarella
- 4 oz parmesan
- Sprinkle of dried oregano
- 3/4 cup bread crumbs (plain or seasoned, I used gluten-free)
- 2 large eggs, lightly beaten
- 3 lbs meat of choice (I used high quality ground beef)
Directions
- Simmer jar of Bruschetta in a small sauce pan. Add a few teaspoons of sugar to mellow the vinegar. Set aside
- Saute onion in a bit of oil
- In a large bowl, mix all ingredients (reserving half of the bruschetta)
- Spray 2 bread pans with cooking spray, then dump the mess of wonderfulness into the 2 pans.
- Cover with the remaining sauce
- Bake at 375 for 1 hour
- When you take it out of the oven let it sit for about 10 minutes to marinate
- Enjoy!
Thanks JennEtcetera for the inspiration!







