Ultimate Meatloaf with Tangy Sauce
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!
Ingredients
Meatloaf
- 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
Instructions
- Preheat the oven to 350F. Line a rimmed baking sheet with parchment paper. Set aside.
- In a bowl add all of the ingredients for the Tangy Sauce and whisk; set aside.
- 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.
- 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.
- 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.
- Remove from the oven and allow to cool for 15 minutes before cutting.