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!
- 14.79 ml cooking oil
- 1 medium onion, diced
- 1 stalk celery, diced
- 3 slice white bread or 3 slice whole wheat bread
- 907.18 g lean ground beef
- 1 medium carrot, shredded
- 4.92 ml salt
- 1.23 ml fresh ground pepper
- 1 egg (can use an egg substitute such as Eggbeaters)
- 226.79 g can tomato sauce
- 14.79 ml light brown sugar
- 14.79 ml cider vinegar
- 14.79 ml 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.