Vegetable Sauce for Meat Loaf

Rose Mary Mogan


I first had a sauce very similar to this many years ago while dining at a restaurant. I loved it so much that the next time I made meat loaf, I created this recipe to go with Meat Loaf & Mashed Potatoes.

I had forgotten about making this sauce till the other day when trying to think of something great to serve with the meat Loaf, & this recipe came to mind. I had never made this sauce for my husband in the 20 years that we have been together. He really loved it. Said the flavor & thickness was just right. I love it when I can make something that pleases my hubby & this sauce sure did.

pinch tips: How to Wash Fruits & Vegetables




Makes about 4 1/2 cups of sauce


25 Min


30 Min


Stove Top


1/2 large
green bell pepper,chopped
1 medium
onion, chopped
1 large
carrot, cubed or chopped
1/2 stick
3 clove
garlic,minced or 2 tsp. garlic juice
6 oz
tomato paste
14 1/2 oz
canned diced tomatoes, undrained
1 1/2 can(s)
water, use diced tomato can
2-3 tsp
sugar, according to taste
1/2 tsp
black pepper
1 Tbsp
chopped chive, optional

Directions Step-By-Step

Chop carrots, onions & bell peppers into small cube size pieces.
I got about 2 1/2 cups all together. My neighbor also made this recipe and remarked that her kid who doesn't like vegetables, had 2 servings. He loved it.
Melt butter in a medium sauce pan over medium high heat. Add the chopped veggies and cook until crisp tender.
Then add in undrained diced tomatoes, tomato paste spices and sugar. Stir until well blended. Add in the water & stir again.
Simmer about 20 to 30 minutes until flavors blend together & veggies are tender. Stirring frequently to prevent sticking on bottom of sauce pan. SERVE OVER MEAT LOAF, MASHED POTATOES OR BOTH. Also great over other meats.

About this Recipe

Course/Dish: Vegetables, Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy