Angel S Tangy Meatloaf Recipe

Ingredients for Angel S Tangy Meatloaf

• Vidalia Onion
• Quick Oats
• 1 large egg
• Lean Ground Beef
• No Salt Added Tomato Sauce
• Onion Soup Mix
• Fresh Ground Black Pepper
• Fresh Parsley
• 1/2 cup water
• Apple Cider Vinegar
• 2 tablespoons brown sugar
• Yellow Mustard

How to Make Angel S Tangy Meatloaf

1. Preheat oven to 350°F (175°C).
2. Finely chop 1 medium onion.
3. In a large bowl, lightly beat 1 large egg.
4. Add 1.5 lbs ground chuck, chopped onion, 1 cup rolled oats, 1 cup tomato sauce, 1 packet onion soup mix, 2 tablespoons chopped fresh parsley, and 1/2 teaspoon black pepper. Gently mix with your hands until just combined.
5. Shape the meatloaf mixture into a 9x5-inch loaf in a roasting pan. Bake for 10 minutes.
6. Meanwhile, in a small saucepan, whisk together 1/2 cup water, 2 tablespoons white vinegar, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard, and 1 cup tomato sauce. Bring to a boil over medium heat.
7. Reduce heat and simmer until the sauce thickens and reduces slightly (about 10-15 minutes).
8. After the meatloaf has baked for 20 minutes, spoon enough sauce over the meatloaf to coat it.
9. Continue baking, spooning more sauce over the meatloaf after 45 minutes and again after 1 hour and 10 minutes, or until a meat thermometer inserted into the center registers 160°F (71°C).
10. Let the meatloaf rest in the pan on a wire rack for 10 minutes before slicing and serving. Serve with extra sauce on the side.
11. Note: Cooking time may need adjustment if using muffin tins. Check for doneness earlier.