Ultimate Meatloaf with Tangy Sauce

  • Author: TKWAdmin

This truly is the Ultimate meatloaf with a lip-smacking, tangy tomato sauce. This is perfect for a weeknight dinner or leftover meatloaf sandwiches! We’re talking pure comfort food at it’s finest!

Ultimate Meatloaf with Tangy Sauce
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  • 3lb ground beef, 80/20
  • 3 Xl eggs, beaten
  • 4 slices bread, torn in pieces
  • 1/3 cup milk
  • 2 tablespoon tomato paste
  • 1 tablespoon fresh chopped parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/4 cup tangy sauce
  • 1/4 cup panko bread crumbs

Tangy Sauce

  • 1 1/2 cups ketchup
  • 2 tablespoon tomato paste
  • 1/4 cup brown sugar
  • 3 tablespoon apple cider vinegar
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 1 teaspoon minced garlic
  • 2 tablespoon molasses (not black strap)
  • 1/2 cup beef stock


  1. Preheat the oven to 350F. Line a rimmed baking sheet with parchment paper. Set aside.
  2. In a bowl add all of the ingredients for the Tangy Sauce and whisk; set aside.
  3. In a medium bowl add the bread, panko and milk. Press the bread into the milk and set aside. Allow to soak for 5 minutes.
  4. In a large bowl add the rest of the meatloaf ingredients and the bread/panko/milk mixture. Gently mix until combined. Do not overimx as the meatloaf will be tough. Transfer the mixture to the baking sheet and using your hands, form a loaf that is about 12 inches long, 6 inches wide, and about 2 1/2-3 inches tall. The loaf should be smooth and have rounded edges. This will help the loaf stay together when serving.
  5. Bake for 35 minutes. Remove from the oven and spread Tangy Sauce all over the top and sides of the meatloaf. You’ll use about 1 -1 1/2 cups of sauce. Save the leftover sauce for meatloaf sandwiches. Put the meatloaf back into the oven and bake for an additional 25-30 minutes or until a thermometer inserted reads 165F.
  6. Remove from the oven and allow to cool for 15 minutes before cutting.
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