Recipe courtesy of Peggy Giuliano


  • Level: Easy
  • Total: 2 hr 40 min
  • Prep: 20 min
  • Cook: 2 hr 20 min
  • Yield: 8 servings
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Tomato Sauce Topping:

1/4 cup olive oil

6 cloves garlic

Three 28-ounce cans crushed tomatoes

1 can tomato paste

1/4 cup red wine


1 pound ground beef

1 pound ground pork

1 pound ground veal

1 cup seasoned breadcrumbs

3 eggs

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons paprika

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon celery seed


  1. For the tomato sauce topping: In a pot over low heat, add the olive oil and garlic cloves and cook until the garlic is browned. To the pot, add the cans of crushed tomatoes and tomato paste. Fill one of the empty cans with water and add that to the pot as well. Finally, add in the red wine and allow the tomato sauce to simmer for 45 minutes.
  2. For the meatloaf: Preheat the oven to 350 degrees F.
  3. In a large mixing bowl, add the 3 combined pounds of ground meat, the seasoned breadcrumbs and eggs. Mix this all together with your hands until the consistency is uniform.
  4. In a small bowl, combine the garlic powder, onion powder, paprika, salt, black pepper and celery seed for seasoning the meatloaf. Add this seasoning to the large mixing bowl and mix it into the meat well.
  5. Take the ground meat mixture out of the mixing bowl and shape it into a loaf on a baking sheet. Gently pour the tomato sauce over the top of the meatloaf. Bake for 1 hour and 30 minutes and serve warm.

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