Recipe by JOLO
"Our family loves this meatloaf! It's covered with a tangy sweet and sour sauce made on the stove. It is very good!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 pounds
dry bread crumbs
ground black pepper
dried minced onion
1 (15 ounce) can
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.
The flavor of the meatloaf was good,but could have done without the sauce on top.
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!
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Sour Meatloaf
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 547
** Calories from Fat: 296
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Make a Jewish-style brisket that’s sweet, sour, and delicious.
These 5-star cocktail meatballs are simmered in a simple sweet and sour sauce.
See how to make a lighter, easier version of sweet and sour pork.