Prep 30 mins
Cook 1 hr
This meatloaf recipe has been in my 3-ring binder of recipes clipped and pasted from magazines for a long time. I think it may originally have been from Good Housekeeping magazine. Anyway, it's one of the best meatloafs I've ever had and I'm posting it on Zaar for safekeeping!Leftovers make GREAT meatloaf sandwiches!
- 1 tablespoon cooking oil
- 1 medium onion, diced
- 1 stalk celery, diced
- 3 slices white bread or 3 slices whole wheat bread
- 2 lbs lean ground beef
- 1 medium carrot, shredded
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 egg (can use an egg substitute such as Eggbeaters)
- 1 (8 ounce) can tomato sauce
- 1 tablespoon light brown sugar
- 1 tablespoon cider vinegar
- 1 tablespoon prepared yellow mustard
- In medium frying pan over medium heat, saute onion and celery until tender, about 10 minutes, stirring occasionally.
- Into large bowl, tear bread into small pieces.
- Add onion mixture, ground beef, carrot,salt,pepper,egg, and 1/2 of tomato sauce and mix well with a spoon.
- Turn mixture into a meatloaf pan( I use one with an insert that lets any grease drip to the bottom of the pan) and shape into a loaf.
- If not using a meatloaf pan, in a 12" by 8" baking dish, shape mixture into a 8" by 4" loaf.
- In a small bowl, mix the brown sugar, vinegar, mustard, and remaining tomato sauce.
- Spoon mixture evenly over meatloaf in pan.
- Bake at 350 degrees for 1 1/2 hours.
- Serve meatloaf warm or cover and refrigerate to serve cold later.
I make this recipe all the time, it's straight out of the 1980 Good Housekeeping cookbook. The only difference is it calls for 1 1/2 tsp of salt.
Leslie what a wonderful meal we had. Kudos for sharing this recipe, for the moistest meatloaf I have ever eaten. Tasty, tasty tasty. Moist tender and extremely favorful. It held together beautifully considering how tender it was. I didn't have any tomato sauce so I used spagetti sauce instead. It worked beautifully with your recipe. Thank you so much for sharing this tasty dish. Made for Andi's Country Cooking - May :)
Very nice meatloaf, lots of flavour and did stand up to sliceing well. I just made half a recipe, we liked the combination of veggies and the topping was very tasty, although I had no tomato sauce so I used crushed stewed tomatoes. over all the meatloaf was lovely and moist and I used 100% whole wheat bread. thanks for posting I will be making it again.