Patient-Pleasing Meatloaf With ‘Dang Good’ sauce
This may be the best meatloaf you’ve ever had! Found in a recipe box decades ago when I was managing a hospital kitchen, it was always a patient and staff favorite. If you like a little “crust” on your meatloaf, ditch the loaf pan for as much surface area as possible.
Ingredients
- 2 pounds meatloaf mix (or 80/20 ground beef)
- 1½ cups breadcrumbs*
- 1 large onion, finely chopped
- ¾ cup ketchup
- 2 eggs
- 1 teaspoon black pepper
- 2 teaspoons salt
- ½ teaspoon baking soda
- 4 tablespoons water
- 1 can (15-ounce) tomato sauce
- 1 sauce can of water
- ¼ cup yellow mustard
- 3 tablespoons each brown sugar and molasses
- ¼ cup apple cider vinegar
*Crumb options: cracker or stale breadcrumbs, panko, packaged stuffing mix or crushed pork rind
Directions
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Combine all meatloaf ingredients in a bowl (meat through salt) and mix well. Place into an oiled baking dish and form into a loaf, making indentions to puddle sauce.
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Combine baking soda and water and brush loaf to make it extra crusty. Let stand 20 minutes before baking.
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Preheat oven to 350 degrees.
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Combine sauce ingredients (tomato sauce through vinegar) and lightly drizzle most of the sauce over the loaf, enough to pool around it. Reduce remainder on a low simmer as extra for cooked loaf.
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Bake 40–50 minutes until the interior reaches 165 degrees. Let stand 5 minutes before serving. Serve with reduced sauce.
