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We were never meatloaf fans (the food, not the singer) until our youngest son found a recipe that he wanted me to try. I was skeptical, but after a few tweaks, this one is a keeper. I think it's all about this sauce that keeps it moist and flavorful. I usually try to set some aside for later use before it contacts the meat. Pair it with Garlic Smashed Potatoes and glazed carrots. Your tummy and tastebuds will thank you!
The leftovers are great for meatball sandwiches.
Brock’s Meatloaf
1 - 1 ½ Lbs Ground Beef
1 C Breadcrumbs
¾ Onion, diced
1 Egg, slightly beaten
1 ½ tsp Salt
½ tsp Pepper
2 8-oz. Cans Tomato Sauce
3 Tbsp Vinegar
3 Tbsp Brown Sugar
2 Tbsp Dijon Mustard
Preheat the oven to 350 degrees. Mix together beef, breadcrumbs, onion, egg, salt, pepper, and ½ Cup of tomato sauce. Form the meat mixture into a loaf and place in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire sauce, and water as needed to thin the sauce. Pour the sauce over the meatloaf. Save excess sauce for garnishing baked meatloaf. Bake for 1 hour, basting every 15 minutes with juices from the pan.
Serve with garlic mashed potatoes.
Garlic Smashed Potatoes
Yes, we call them smashed potatoes, cuz that’s what you do to mash them - you smash ‘em!
These pair well with any meat dish when you want to get a little fancy or don’t want to make gravy.
We like them with meatloaf, salmon, and pork chops. You might get a sidelong look when you serve
them up without sauce, but your guests will soon get over it.
3-4 Potatoes (Russets or Reds will work just fine)
Water and Chicken Bouillon or Chicken Broth
2-4 Tbsp Butter
Several Tbsp of Sour Cream
Garlic Powder (if needed)
Salt to Taste
Herbs for Garnish
Peel and quarter potatoes. Add enough chicken broth or water and bouillon to cover.
Add minced garlic and salt as desired. Bring to a boil and cook until tender. Drain, reserving
liquid to add later if needed for consistency. Smash those spuds! Use a vegetable masher,
electric mixer, or ricer to mash potatoes until smooth. Add butter and sour cream.
Stir or beat until smooth. Add reserved liquid until desired consistency is achieved.
You will want to be able to drop potatoes from a serving spoon. If more garlic flavor is desired,
use garlic powder as needed.
Garnish with butter and chives or parsley.
Find more of my favorite recipes HERE.
Question: Do you have a recipe to share? Comment below.
Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!
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