Sweet and Sour Meat Loaf
This recipe is delicious! It's the only meatloaf I make for my family. Warning: This is an extremely sweet recipe.
This recipe is delicious! It's the only meatloaf I make for my family. Warning: This is an extremely sweet recipe.
- Carbohydrate 40.2219986481975 g
- Cholesterol 217.16 mg
- Fat 22.3764486033625 g
- Fiber 3.00810178756269 g
- Protein 31.1173633241921 g
- Saturated Fat 8.08543408073102 g
- Serving Size 1 1 Serving (267g)
- Sodium 778.317604569379 mg
- Sugar 37.2138968606348 g
- Trans Fat 3.38248278318399 g
- Calories 491 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ground beef, bread crumbs, salt, ground black pepper, eggs, onion flakes and 1/2 can of tomato sauce.
- Mix together well and place into a 5 x 9 inch loaf pan.
- Push the meatloaf down into the pan forming a well for the sauce around all of the edges.
- Bake at 350 degrees F (175 degrees C)for 40 minutes.
- Meanwhile, in a small saucepan over medium heat, combine the remaining tomato sauce, brown sugar, vinegar, white sugar and mustard.
- Bring to a boil and remove from heat.
- After meatloaf has cooked for 40 minutes, remove from oven and pour sauce over the top of the meatloaf.
- Return to the oven and bake at 350 degrees F (175 degrees C)for 20 minutes.
- Let sit for 5 minutes before removing from the pan.
Granulated sugar and brown sugar combine to exceed one-third cup per pound of beef in this glaze, meaning unauthorized reductions will fundamentally alter the caramelization chemistry at 350 degrees Fahrenheit. Substituting plain bread crumbs with seasoned varieties introduces unexpected sage and garlic notes that clash aggressively with cider vinegar and prepared mustard. Mixing the ground beef and dry components requires cold hands to prevent the fat from rendering prematurely against body heat, which results in a dense texture rather than a tender crumb. Pressing the raw mixture into a 5-by-9-inch metal loaf pan creates a specific thermal mass that cooks through in exactly sixty minutes total oven time. Pouring the heated tomato sauce and sugar mixture over the partially baked loaf at the forty-minute mark prevents the high sugar content from burning during the initial phase. Allowing the sliced beef to rest for five minutes permits internal juices to redistribute so the slices hold their shape cleanly on the plate. Refrigerating leftover portions in an airtight container for up to three days preserves the structural integrity for cold sandwiches.
