Little Sister's Southern Meatloaf
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
1 lrg. loaf
- Serves:
- 6
ingredients
-
LOAF
- 1 1⁄2 lbs ground beef (OR 1-1/2 lbs.,I use sirloin)
- 4 ounces tomato sauce
- 1 cup fresh breadcrumb (I've used old)
- 1 medium onion, chopped finely
- 2 eggs
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
-
SAUCE
- 4 ounces tomato sauce
- 2 tablespoons vinegar (I use 1-1/2 personal preference)
- 2 tablespoons prepared mustard
- 2 tablespoons brown sugar
- 1 cup water
directions
- Preheat oven to 350 degrees.
- Mix loaf ingredients in large mixing bowl until well blended. (I use my hands).
- Place in ungreased baking pan large enough to accommodate 1 cup sauce to be poured over loaf and run down sides. TRY YOUR CAST IRON SKILLET!
- Take rounded end of wooden spoon (a fork will work) and poke holes 1" deep for sauce to run into for added flavor throughout. Set loaf aside.
- Combine sauce ingredients in small pot and mix over medium heat until well blended. (In a hurry, whisk ingredients well by-passing pot over heat).
- Slowly pour sauce over loaf in pan.
- Bake at 350 for 45-50 minutes.
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RECIPE SUBMITTED BY
Southern Lady
East Texas, 0
<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat & potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>