Basic meals, such as a hearty meatloaf, are good to have on-hand. This sweet and sour meatloaf recipe is a delicious twist on a traditional favourite.
What’s also great about this recipe is just how well it freezes, meaning you can make it now and serve it when it’s needed. All you need to do is securely wrap and freeze cooled meat loaf in plastic wrap and foil. Then, to use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased 38cm x 25cm x 2.5cm baking pan in a preheated 180C oven until heated through and a thermometer inserted in centre reads 75C.
- 1 cup dry bread crumbs
- 1 tsp salt
- 1/4 tsp pepper
- 2 large eggs, lightly beaten
- 500g beef mince
- 1 tsp dried minced onion
- 1x 400g tin tomato sauce, divided
- 1/2 cup sugar
- 2 tbsp brown sugar
- 2 tbsp cider vinegar
- 2 tsp prepared mustard
- In a large bowl, combine the bread crumbs, salt, pepper and eggs; crumble beef over top and mix well. Add onion and half the tomato sauce. Press into a 23cm x 18cm loaf pan.
- Bake at 180C for 50 minutes. In a saucepan, combine the sugars, vinegar, mustard and remaining tomato sauce; bring to a boil. Pour over meat loaf; bake until no pink remains and a thermometer reads 70C, about 10 minutes longer.