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


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

  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.

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

  4. My grandma has been making this recipe since I was a 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!

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

    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.


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

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