Very Good Meat Loaf
A savory meatloaf with tangy tomato sauce, vinegar, and mustard glaze, perfect for comforting family dinners and appealing to fans of hearty, flavorful dishes.
Ingredients
Instructions
- Lightly mix ground meat, bread crumbs, beaten egg, chopped onion, salt, and pepper, then form into a loaf.
- Place the meatloaf in a shallow pan and bake at 350°F (175°C) until cooked through, about 60 minutes.
- Prepare the sauce by combining tomato sauce, vinegar, mustard, water, and brown sugar or molasses.
- Spread the sauce over the baked meatloaf before serving.
Tips & Substitutions
For a flavorful twist, consider adding minced garlic or chopped bell peppers to the meat mixture. You can also substitute ground turkey or chicken for a lighter option. If you don’t have fresh bread crumbs, use dried ones, but reduce the quantity slightly to avoid a dry loaf. Pairing this meatloaf with a side of mashed potatoes or roasted vegetables enhances the meal.
Serving Suggestions
Serve the meatloaf sliced and drizzled with the prepared sauce for added flavor. It pairs beautifully with a side of creamy mashed potatoes and steamed green beans. For a complete meal, consider serving a fresh salad or roasted vegetables on the side. You could also make meatloaf sandwiches with the leftovers for a delicious lunch option.
Storage & Reheating
Leftover meatloaf can be stored in an airtight container in the refrigerator for up to three days. To reheat, slice the meatloaf and place it in a microwave-safe dish, covering it with a damp paper towel to keep it moist. Microwave on medium power until heated through, about 1-2 minutes, or reheat in an oven at 350°F for 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Very Good Meat Loaf contains roughly 1128 calories, with 24g protein, 226g carbohydrates, and 15g fat. It is an excellent source of protein (49% of the Daily Value), iron (46% of the Daily Value), and calcium (44% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 2716mg per serving (118% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze meatloaf?
Yes, you can freeze meatloaf before or after cooking. To freeze uncooked meatloaf, shape it in a loaf pan, cover tightly with plastic wrap, and then foil. For cooked meatloaf, slice it before freezing to make it easier to thaw individual portions. Freeze for up to three months, and thaw in the refrigerator before reheating.
How do I know when the meatloaf is done?
The best way to check if the meatloaf is done is to use a meat thermometer. It should read 160°F (70°C) in the center. If you don’t have a thermometer, you can cut into the middle; it should be no longer pink and the juices should run clear. Let it rest for about 10 minutes before slicing for easier serving.
What can I use instead of tomato sauce?
If you don't have tomato sauce on hand, you can substitute it with ketchup, barbecue sauce, or even a mixture of crushed tomatoes and Italian herbs for a different flavor profile. This flexibility allows you to customize the dish according to your taste preferences while still achieving a delicious result.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).