This classic meatloaf dish is moist and savory and is finished with an era-appropriate glaze. It is created with sautéed veggies, herbs, and spices, as well as bread crumbs. The length of time it takes to cook a loaf will vary depending on its size, shape, and baking pan. On chilly fall or winter evenings, serve this hearty dish with mashed potatoes and a straightforward mushroom gravy.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 pound carrots, peeled and sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 cucumber, peeled and sliced
- 3 stalks celery, sliced
- 1 cup cauliflower florets, broken into bite size pieces
- 1 cup broccoli florets, broken into bite size pieces
- 1 cup white sugar
- ¾ cup distilled white vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground black pepper
- 1 teaspoon prepared yellow mustard
- ¼ teaspoon salt
- ¼ cup vegetable oil
- 1 (10.75 ounce) can condensed tomato soup
Instructions
- Bring a large pot of lightly-salted water to a boil. Add the sliced carrots, and cook until just tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the carrots are cold, drain well, and place into a large glass or plastic bowl.
- Place the green pepper, onion, cucumber, celery, cauliflower, and broccoli into the bowl along with the carrot; set aside. In a separate bowl, whisk together the sugar, vinegar, Worcestershire sauce, black pepper, mustard, and salt until the sugar begins to dissolve. Whisk in the vegetable oil and condensed tomato soup until smooth. Pour the marinade over the vegetables, and stir until evenly blended. Cover, and marinate overnight in the refrigerator.
Reviews
I made this for a large gathering and it was slowly eaten up. I following the recipe exactly except cutting the sugar in half.I thought it was still too sweet. I agree with one reviewer who said it tasted like a sweet French dressing.I don’t think I will make it again.
These are awesome! Can’t believe how flavorful these were. And perfect with mini Beef Wellington and stuffed mushroom caps!
I’ve made this several times, just as written, and it’s a hit every time. I’ll be making it again in a couple of weeks for my daughter’s wedding reception. I use a slotted spoon for serving so the marinade can drain off before putting it on my plate. Yum!
I followed the recipe as written and its very good. The next time I make it I may not add the cucumber since it didn’t retain its crispness. I will be making this for Easter and I’m sure I will make it often especially in the upcoming summer months
looks great,tastes great
Too much liquid. Doesn’t keep. Won’t make again
Super Easy and very good! Reminds me of a French dressing, so if you don’t like French dressing you probably won’t care for this. I do think it was a little too sweet for my liking, next time I’ll cut the sugar in half (cut in by 1/4th this time). If you don’t have overnight to refrigerate, 4 hours will work. I drained the marinade in the morning.
Not for us.
Made this for a family BBQ. It was fine, but I wouldn’t make it again. People seemed to eat it, but I didn’t get any compliments. I have to say that I didn’t particularly like it. Another salad on this site with a similar that that I prefer is: Spiral Pasta Salad.
This recipe kicks! I’m a snob about using canned soup but thought I’d try it. I cut the sugar by half and added a good couple of squirts of Chinese rooster sauce. Any combination of vegies will work. Didn’t have cucumber or green pepper but used more cauliflower, red and yellow peppers. Son and nephew couldn’t get enough… and they’re NOT big vegetable eaters! Will definitely make again… and again.
Great recipe for a cookout, picnic, etc. I used a sweet onion and added a dash of cayenne to the marinade.
This same recipe has been in my family for at least 20 years,(in Australia) with slight variation in vegetables. The sweet/sour aspect is really nice, especially with a Barb-o-que’s.
I did a trial run as I was looking for something to take Easter. Intially I made it w/o the broc and cauliflower because I had none on hand. I’m diffently taking it sunday with all of its ingred.
Tell Mom this was Delicious… I’m not much for sugar on vegetables.But this was GREAT. It’s just a tad to sweet. Next time I will cut the sugar some and maybe add some green and black olives. Thank you very much. Tom
I really enjoyed this recipe! I love marinated vegetables but “tossed with Italian dressing” gets old! The only variation that I made was to add a bit of red pepper (cayenne) for a bit of a bump. Really, the taste is amazing and recipe is easy to make!
This is outstanding! This sweet sour sauce is very tangy and spicy. I’m making more as an appetizer for tomorrow’s Bunco game. Thanks for sharing.