Sweet and Sour Meatloaf Recipe - Allrecipes.com
Sweet and Sour Meatloaf Recipe
  • READY IN ABOUT hrs

Sweet and Sour Meatloaf

Recipe by  

"Our family loves this meatloaf! It's covered with a tangy sweet and sour sauce made on the stove. It is very good!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    1 hr 10 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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 5x9 inch loaf pan.
  3. Push the meatloaf down into the pan forming a well for the sauce around all the edges.
  4. Bake at 350 degrees F (175 degrees C) for 40 minutes.
  5. 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.
  6. After meatloaf has cooked for 40 minutes, remove from oven and pour sauce over the top of the meatloaf.
  7. Return to oven and bake at 350 degrees F (175 degrees C) for 20 more minutes. Let sit 5 minutes before removing from pan.
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Reviews More Reviews

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.

 
Most Helpful Critical Review
Oct 14, 2010

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

 
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!

 
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.

 
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.

 
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.

 
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.

 
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.

 

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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.

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