Ingredients for Angel's Tangy Meatloaf
- 1 medium onion
- 1 cup quick-cooking oats
- 1 large egg
- 1 1/2 lbs ground chuck
- 2 (8 ounce) cans tomato sauce
- 1 (1.25 ounce) package dry onion soup mix
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1/2 cup water
- 2 tablespoons white vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
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How to Make Angel's Tangy Meatloaf
- Preheat oven to 350°F (175°C).
- Finely chop 1 medium onion.
- In a large bowl, lightly beat 1 large egg.
- 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.
- Shape the meatloaf mixture into a 9x5-inch loaf in a roasting pan. Bake for 10 minutes.
- 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.
- Reduce heat and simmer until the sauce thickens and reduces slightly (about 10-15 minutes).
- After the meatloaf has baked for 20 minutes, spoon enough sauce over the meatloaf to coat it.
- 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).
- 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.
- Note: Cooking time may need adjustment if using muffin tins. Check for doneness earlier.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
60g
Fat
33g
Carbs
11g
