Sweet-and-Sour Meat Loaf

Classic meat loaf has held up over time because it’s the perfect back-pocket, short-notice meal that everyone will enjoy. The basic meat loaf recipe only requires a handful of ingredients, but it can also be easily customized to add spice, a glaze, extra vegetables or fresh herbs. This sweet-and-sour meat loaf recipe starts with a simple mixture of ground beef, eggs and bread crumbs, but adds a vibrant, tangy and sweet sauce that makes it a meat loaf unlike any other.

While there are many ways to make meat loaf, our recipe replaces the popular ketchup or barbecue glaze with a homemade one made from granulated sugar, brown sugar, cider vinegar, mustard and tomato sauce. The thick glaze is distinctly sweet and sour at the same time. You can use light or dark brown sugar, depending on how deeply you want to taste the molasses in the sugar, or another type of vinegar to make the sauce a little more or less sharp. This flavorful twist on a classic will remind you why meat loaf is one of the best comfort food dinners.

Sweet-and-Sour Meat Loaf Ingredients

• Dry bread crumbs
• Salt
• Pepper
• Eggs
• Ground beef
• Dried minced onion
• Tomato sauce
• Sugar
• Brown sugar
• Cider vinegar
• Prepared mustard

Directions

Step 1: Mix and shape the meat loaf

In a large bowl, combine the bread crumbs, salt, pepper and eggs. Crumble the ground beef over the top and mix well. Add the onion and half of the tomato sauce. Press it into a 9×5-inch loaf pan.

Editor’s Tip: For the juiciest meat loaf, press the beef mixture into the pan, but do not pack it tightly.

Step 2: Bake the meat loaf and make the sauce

Bake the meat loaf at 350°F for 50 minutes. Meanwhile, in a saucepan, combine the sugar, brown sugar, vinegar, mustard and the remaining tomato sauce, and bring the mixture to a boil.

Step 3: Add the sauce and finish baking the meat loaf

Pour the sauce over the meat loaf and bake it until no pink remains and a thermometer inserted into the cernter reads 160°, about 10 minutes longer.

How to Store Sweet-and-Sour Meat Loaf

Store leftover sweet-and-sour meat loaf in the refrigerator or freezer, wrapped tightly or transferred to a food storage container. You can store the meat loaf in a large chunk or in individual slices. The cooked meat loaf will last up to four days in the refrigerator. Enjoy leftovers cold, or reheat them in the oven or microwave.

Can you freeze sweet-and-sour meat loaf?

Sweet-and-sour meat loaf is a great meal to freeze, and will last up to three months if stored properly. Tightly wrap the cooled meat loaf and place it in freezer-safe food storage bags or containers. Thaw it in the refrigerator overnight, and reheat in a preheated 350° oven until a thermometer inserted in the center reads 165°.

Sweet-and-Sour Meat Loaf Tips

How can I use leftover meat loaf?

The most classic way to use leftover meat loaf is to make a meat loaf sandwich. Fry slices of meat loaf in a skillet to get them slightly crispy, then layer them between two slices of bread with your favorite burger toppings or a simple smear of mustard or mayonnaise. You can also crumble leftover meat loaf and use it in easy weeknight dinners instead of ground beef. Try it in spaghetti sauce or chili con carne and skip the initial step of browning uncooked meat. Add it to your favorite pizza or stuff it into taco shells with all your favorite toppings.

What should I serve with sweet-and-sour meat loaf?

You can serve sweet-and-sour meat loaf with hearty classic sides, like mashed potatoes and gravy or one of our best mac and cheese recipes. You could also load your plate with vegetables and make crispy Brussels sprouts, creamed spinach or Italian green beans. If you don’t have much time, a simple green salad and some warm, buttered rolls are more than enough for a great meal.

What is the best meat for meat loaf?

Ground beef or prepared meat loaf mix are the best choices for meat loaf. Meat loaf mix is a blend of ground beef, pork and veal, but using all ground beef with a ratio of 80% lean to 20% fat yields a similarly tender and juicy result. For a different flavor, you can mix some ground lamb or bison with the beef. Ground turkey and chicken are much softer and leaner, so they requires different amounts of of eggs and bread crumbs in order to hold together and stay tender.