Glazed Meatloaf I

SUBMITTED BY: Delia Martinez PHOTO BY: Grvqn

"This is a succulent meatloaf glazed with a sweet and sour sauce that everyone will enjoy!"

PREP TIME	10 Min
COOK TIME	1 Hr 10 Min
READY IN	1 Hr 20 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 cup ketchup
1/3 cup brown sugar
1/4 cup lemon juice, divided
1 teaspoon mustard powder
2 pounds ground beef
3 slices bread, broken up into small pieces
1/4 cup chopped onion
1 egg, beaten
1 teaspoon beef bouillon granules

READ REVIEWS (593)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder.
In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.

Wine Tip

Try with a California Zinfandel or Syrah.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 23, 2004 by JMLANGE

My children didn't even know what meatloaf was, as I had never made it before. My childhood memories of meatloaf did not provide any encouragement for me to make that dish for my family. When I ran across this recipe, it was so highly rated that I decided to try it out. My family loved it! I have made it many times since. I even made it for a friend's family when she was convalescing after surgery. Her son said, "This is better than your meatloaf, Mom!" :) She requested the recipe and now makes it for her family. I used to use the slices of bread but I really like using dry bread crumbs better (about 1 cup). I don't end up with any visible chunks of bread in the loaf.

21 users found this review helpful

Reviewed on Jul. 13, 2003 by GINNYG

This recipe was a nice change from regular meatloaf. Very good...will make again...

16 users found this review helpful

Reviewed on Jul. 13, 2003 by TRACKY8

As much as I love my mom, her meatloaf recipe wasn't the best. I've been looking for one to replace it,and this is the one! The best part about this recipe is the glaze/sauce. I doctored the actual meat loaf up a little bit with some minced garlic and finely chopped green peppers and onion, some seasoning (garlic salt, onion powder, etc), some steak sauce, etc... I also used bread crumbs instead of the cubed bread. It came out perfect anyway-very moist and flavorful. Double the amount of sauce so you will have some extra. I served the leftover on a couple of little toasted French rolls with melted Provolone and extra sauce as a meatloaf sandwich. Great recipe-thanks!

15 users found this review helpful

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