Prep 0 mins
Cook 0 mins
- 1 1⁄2 lbs meat, Ground
- 1 1⁄2 teaspoons salt
- 1 cup breadcrumbs
- 1⁄4 teaspoon pepper
- 8 ounces tomato sauce with onion
- 2 tablespoons brown sugar
- 2 tablespoons mustard
- 1 egg
- 1 tablespoon vinegar
- Mix meat, breadcrumbs, 1/2 tomato sauce, egg, salt & pepper.
- Shape into loaf.
- Combine remaining ingredients with 1/2 tomato sauce.
- Pour over meat.
- Bake at 350 degrees for 75 minutes.
Now THIS is a keeper! My mom is RIGHT off the boat from the Netherlands and this is almost exactly what I remember having growing up! This time though I "doctored" it up a bit. I threw a bar of Mozzerella in the middle, and left some sauce on the side for people to pour over their loaves. And in this particular case, I used elk meat, as that's what we had in the freezer. I thought it would turn out dry, but it was perfect! Thank you for sharing this phenominal recipe!!!
This is similar to a Pennsylvania Dutch meatloaf I make, with a few exceptions. The meatloaf mixture has 1 cup of FRESH breadcrumbs, 1 chopped onion and a beaten egg added. The sauce also calls for a cup of water. It was originally a Hunt's tomato sauce recipe. Very good, used to make it all the time. I found this when I was going to post my recipe, didn't think mine was different enough to post.
Awesome recipe! The sauce is DELICIOUS! I can honestly say this was the first edible thing I've cooked.