Monday, September 3, 2012

Sweet and Sour Meat Loaf

It is another Monday, and I want to say “Thank You” to all who come by and take the time to read this blog.  It is truly appreciated, and I hope what you find here is useful to you.

I had to work an extra night last week, so decided to make a meatloaf for hubby to warm up for dinner.  This is a new recipe that has been in my computer files forever.

Using different mustards in this will give the sauce a slightly different flavor each time.

I make my meat loaves free-form in a 7x11-inch pan so that a sauce topping can be  used.  I did not get a chance to take a photo before the meatloaf had been sliced so the pic is not a particularly good one.  What is there about meat that it just doesn’t photograph very well?

Sweet and Sour Meat Loaf
1 1/2 lbs. lean ground beef
1 c. dry bread crumbs
1 t.  salt
1 t. poultry seasoning
1/4  t. pepper
2  eggs, slightly beaten
1/2 c. finely chopped onion or 2 T. instant chopped dried onion
1 can (15 oz.) tomato sauce -- divided
1 T. Worcestershire sauce
3 T. brown sugar
2 T. rice or wine vinegar
2 t. prepared mustard

Mix together beef, bread crumbs, salt, poultry seasoning, pepper and eggs. Add onion, half of the tomato sauce and the Worcestershire sauce.  Form into a loaf shape and place in a baking pan.  I use a 7x11-inch glass one.  Bake at 350 degrees for 50 minutes. In a saucepan, combine sugar, vinegar, mustard and remaining tomato sauce. Bring to a boil. Pour over meat loaf and bake 10 minutes more.  Serves 6 to 8.

Linking to:  Hunk of Meat Monday
Recipe Sharing Monday
Melt in Your Mouth Monday
Must Try Monday
Mangia Monday
Made by You Monday
Making Monday Marvelous

6 comments:

  1. Love the addition of vinegar! Had to chuckle at your 'hard to photograph' comment, I said the same thing! Happy Memorial Day:@)

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  2. I like the combination of flavours you used. One of these days I must do a Food on Friday on meatloaf! Have a great week.

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  3. My meat photos never give the dish justice. This sounds delicious. Great flavor combo.

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  4. My grandma has been making this recipe since I was a girl....it is our absolute fav! I wouldn't and probably haven't ever made a different meatloaf recipe! :). Thanks for sharing....I haven't seen this one out there a lot, I think she said she got it from and old taste of home magazine....about 30 years ao!

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  5. What's the best mustard to use in this recipe?

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    Replies
    1. I actually use whatever I am in the mood for or what I have on hand. Good ole yellow mustard is fine. If you want to kick it up a little try Dijon and use spicy brown if you want to kick it up more. I hope you like it.

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I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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