Sweet and Sour Meatloaf Recipe

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Most Helpful Positive Review

Dec 14, 2003

I have had this recipe for years and everyone loves it. A couple of tips that have made this even better: bake the loaf in a larger casserole dish and double the sauce recipe - it's the best part! Since the loaf itself is just average, I use 1 lb ground sirloin and 1/2 lb hot italian sausage and I add about 1/2 cup or so of the fancy (thin) shredded sharp cheddar cheese. This has made a fantastic recipe even better. Also, for parties I have made meatballs instead of the loaf, baked them, and then put them in a crock pot with the double sauce recipe - always a big hit.

—ARNIENUVO

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Most Helpful Critical Review

Oct 14, 2010

The flavor of the meatloaf was good,but could have done without the sauce on top.

—Kristin

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353 Ratings

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Feb 17, 2005

This is great! I've made it many, many times. My roommate and I both enjoy this at least once a month. I've made a few changes though: I use 3 teaspoons of dried minced onions, add 3 teaspoons of minched garlic and add a 1/2 cup of finely shredded cheddar cheese. Suggestions: When making the sauce add the mustard as the next ingredient after the tomatoe sauce. This will ensure it gets mixed in well. Prior to pouring the sauce over the top of the meatloaf be sure to drain out the fat. I love this recipe, it is wonderful!

—RogueOnion8

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Jan 02, 2004

Yup ... five stars. Everyone LOVES this comfort meal. Just a couple of tips: after cooking for 40 minutes, drain the fat before adding the glaze, and secondly, cut back a little on the breadcrumbs if you like it a little firmer. The next time, I will try substituting the sugar for Splenda. All in all, this is a def keeper. Thanks.

—claudygirl

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Sep 28, 2005

I have been making this recipe for the past 34 years and my mother made it before that when I was growing up. The only difference is that we don't use the white sugar at all, we mix the sauce cold and pour it over the meatloaf before baking and cook it all together at one time. Makes for a few less dishes and the taste is excellent. It also freezes well, so if you have a small family you can make the meatloaf, divide it in half, pour the sauce over and freeze. Then all you have to do is thaw and bake.

—AUBYRD

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Oct 02, 2003

What an excellent change for meatloaf! My kids and husband love it! It is very rare that we find a recipe that we all enjoy, but we found this one! Thanks for sharing.

—HPR3448

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Jan 02, 2004

Very tasty, a nice change from the regular ketchup meatloaf. The meat mixture itself is nothing special, but I loved the sauce. I don't like to cook meatloaf in a loaf pan because it traps the fat, so I cooked on a broiler pan. I based the meat with sauce the last 15 minutes and served the left over sauce with dinner. It was really good. I am already trying to think of other uses for this sauce it was so tasty.

—Navy_Mommy

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Jan 02, 2004

I made this exactly as the receipe stated and it was fantastic. My whole family loved it. When I put the sauce on I put a few slits with a knife into the meat and let the sauce really get in. I have added this to my receipe box.

—SNIPPITTS

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Nutrition

Calories
547 kcal
27%

Carbohydrates
38.2 g
12%

Cholesterol
167 mg
56%

Fat
32.9 g
51%

Fiber
1.8 g
7%

Protein
24.3 g
49%

Sodium
988 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet and Sour Meatloaf

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 547
** Calories from Fat: 296

% Daily Value *
** Total Fat 32.9g 51 %
** Saturated Fat 13g 65 %
** Cholesterol 167mg 56 %
** Sodium 988mg 40 %
** Potassium 562mg 16 %
** Total Carbohydrates 38.2g 12 %
** Dietary Fiber 1.8g 7 %
** Protein 24.3g 49 %
** Sugars 25.2g
** Vitamin A 7 %
** Vitamin C 8 %
** Calcium 8 %
** Iron 39 %
** Thiamin 24 %
** Niacin 92 %
** Vitamin B6 24 %
** Magnesium 14 %
** Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.