Pennsylvania Dutch Meatloaf

An easy meatloaf with a slightly crunchy veggie texture. Flavorful sauce adds that classic slightly sweet & tangy tomato flavor. HINT: To reduce fat, I bake this for one hour, pour any grease off and *then* pour the sauce over and then bake for the last 15 minutes.

• Ready In: 1 hr 40 mins
• Serves: 8

Ingredients

• MEATLOAF

• 1  medium onion
• 1  medium green bell pepper
• 1 1⁄2 lbs ground beef
• 1  cup  breadcrumbs
• 1 (8 ounce) can tomato sauce, divided
• 1  egg
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon pepper

• SAUCE

• 1⁄4 cup water
• 2  tablespoons brown sugar, packed
• 2  tablespoons prepared yellow mustard
• 1  tablespoon vinegar

Directions

1. Preheat oven to 350°F.
2. Chop onion and green bell pepper.
3. Gently mix ground beef, bread crumbs, onion, green bell pepper, 1/2 of the tomato sauce, egg, salt, and pepper until combined.
4. Do not overmix. Form into a loaf and place in a shallow pan.
5. Whisk together the rest of the tomato sauce, water, brown sugar, mustard, and vinegar until smooth. Pour over the meatloaf.
6. Bake for 1 hour and 15 minutes, basting with pan juices about every 20 minutes. Let rest 15 minutes before cutting and serving.