Summer Meatloaf

I haven't had a chance to try this yet, but I found it in the cookbook Thru the Grapevine, and it looks like a unique Summertime dinner! Can be made ahead and frozen.

• Ready In: 42 mins
• Serves: 8

Ingredients

• 2  lbs  ground chuck
• 1  cup sour cream
• 1 (1 1/4ounce) envelope  dry onion soup mix
• 1  egg
• 3  stale  hot dog buns, crushed
• 1⁄2 cup tomato juice or 1⁄2 cup  V8 vegetable juice
• 1  teaspoon  leaves thyme
• 1  teaspoon  leaves tarragon
• 2  teaspoons black pepper, coursely ground

• Glaze

• 1⁄2 cup brown sugar
• 1⁄4-1⁄3 cup ketchup

Directions

1. Mix first 8 ingredients; place in loaf pan and bake at 325 degrees for 1 1/2 hours.
2. Remove from oven and let sit for 30 minutes.
3. Drain off fat; place in larger baking pan, top side up.
4. Mix together brown sugar and ketchup and glaze top and sides of meatloaf.
5. Bake at 350 degrees for 1/2 hour.
6. Cool; remove to platter and chill overnight in refrigerator.
7. Note: Can also be made in the Winter and served hot!