With a zingy horseradish sauce and fresh thyme and rosemary, beef tenderloin is roasted.
| Prep Time: | 1 hr 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds ground beef
- 1 cup dry bread crumbs
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 eggs
- 1 teaspoon dried minced onion
- 1 (15 ounce) can tomato sauce
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- ½ cup white sugar
- 2 teaspoons prepared mustard
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the ground beef, bread crumbs, salt, ground black pepper, eggs, onion flakes and 1/2 of the can of tomato sauce. Mix together well and place into a 5×9 inch loaf pan.
- Push the meatloaf down into the pan forming a well for the sauce around all the edges.
- Bake at 350 degrees F (175 degrees C) for 40 minutes.
- Meanwhile, in a small saucepan over medium heat, combine the remaining tomato sauce, brown sugar, vinegar, white sugar and mustard. Bring to a boil and remove from heat.
- After meatloaf has cooked for 40 minutes, remove from oven and pour sauce over the top of the meatloaf.
- Return to oven and bake at 350 degrees F (175 degrees C) for 20 more minutes. Let sit 5 minutes before removing from pan.
Nutrition Facts
| Calories | 547 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 159 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 13 g |
| Sodium | 988 mg |
| Sugars | 25 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Sweet and sour deliciousness!
I followed the recipe almost 100%. Substituted apricot jam for honey and matzo meal for breadcrumbs but used less matzo meal because it denser. 2/3 cup of Matzo meal instead of 1 cup bread crumbs. Meatloaf had perfect texture. Combined all the meatloaf ingredients in the Cuisinart. Perfectly blended. I’ll keep making these for my family and friends. Not embarrassed to serve a meatloaf dinner anymore.
It’s very easy. Simple ingredients and process with a big flavor. Our family loves it. It’s a great change from your everyday meatloaf.
12/16/21: My 3rd time making this and I find the sweet/sour sauce combo makes for a nice topping with plenty of room for artistic touches of taste. 1st time making this got 3 stars. I find it helps to add a generous dash in the beef while mixing it. But adding in pineapple chunks and some of its juice while stirring the sauce is a very nice game changer. If you dare use spice–do so VERY carefully; I find, however, this recipe doesn’t need jazzing up—Rockin’ Roller.
Very moist and delicious. Added just a touch of barbecue sauce to the meatloaf to give it some additional flavour.
I am saving this recipe along with the sweet and sour sauce one too. I only had a pound of hamburger so I adjusted slightly and I had to take a bite before my cheddar biscuits were done then one bite turned into two, three – well it was really good! Moist on the inside a perfect balance of flavor. I bet this might be good in the future with pre-boiled rice baked in for a twist. Thanks for the recipe I give it 5 stars
Family favorite…kids eat it up everytime
We have loved this recipe for years and make it at least once a month. For us there is no other recipe for meatloaf that we will make now. Love it and Thanks.
Delicious!!!
I could not find my own recipe for sweet and sour meatloaf so I tried this one…way too sweet and way too much sauce! If I make it again, I will make it into a loaf ( not in a loaf pan) and make a trough in the top in which to pour some of the sauce. I’ll half the sugar and watch as I pour the sauce that I am not drowning the loaf. The meatloaf is tasty but we have to scrape the sauce off before eating it!
Very Tasty and can be economical when ground beef is on sale. I make two and keep one in the freezer, ready for defrosting and baking. Everyone loves it. A regular rotation item. Thank you for the recipe.
One of my Favorite recipes. I use Panko breadcrumbs and I double the recipe and use 3 smaller loaf pans. 🙂
My family really loves this, and we have some very picky eaters around here. It has become my go to recipe for meatloaf. FYI I always double the sauce. So yummy…
Very good. I used crushed ritz crackers instead of bread crumbs and diced green peppers instead of the onion. Very tasty.
Substituted our homemade maple syrup for the brown sugar and white wine for the vinegar. Turned out great.
A great recipe, I just made a few small changes to suit my taste. 1) As others reviewers suggested, I eliminated the white sugar from the sauce and added a few more tsp of the brown sugar, 2) used 3/4 of the sauce to pour on the meatloaf while cooking (saved the remaining 1/4 for the table for guests to pour on as needed while eating) and for the meatloaf itself, used 1/4 cup regular ketchup, 3) drained the fat out of the pan before adding the sauce. It was yummy!
I make this all the time, but I make individual meatloaves, shaping them with my hands. Since there are only 2 of us, I freeze and then vacuum seal excess loaves and sauce. NOTE: The other day, l thawed two of the loaves, but decided not to do a meat and 3 meal. So I flattened the meat loaves, and fried them. I also fried some panko coated leftover mac and cheese. Put it all together on a bun with mustard and lettuce, and had a new meal we both liked immensely.
Instead of using minced onion, I used a package of onion soup mix… It was great! Family loved it! This is definitely going on my “make it again” list!
Only change was to double the apple cider vinegar. That sauce is so easy & delicious I won’t be using it just for this meatloaf!
Very tasty. My hubby was hungry so I made this into three loaves to cook faster. Only change was to use Panko crumbs.
My husband and all others that have eaten this meatloaf , always ask for seconds or thirds The topping really makes the flavor. Recipe does not need help but once in a while I add a little 57 Steak sauce to the meat mixture.