"The belly rules the mind."--Spanish Proverb

Tangy Sweet and Sour Meatloaf Recipe

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This recipe for Tangy Sweet and Sour Meatloaf, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008


1 1/2 pounds ground beef
1 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon ground black pepper
2 eggs
1 teaspoon dried minced onion
1 (15 ounce) can tomato sauce
1 tablespoon SPLENDAŽ Brown Sugar Blend
2 tablespoons cider vinegar
1/2 cup SPLENDAŽ No Calorie Sweetener, Granulated
2 teaspoons prepared mustard

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the ground beef, bread crumbs, salt, ground black pepper, eggs, onion flakes and 1/2 of the can of tomato sauce. Mix together well and place into a 5x9 inch loaf pan.
Push the meatloaf down into the pan forming a well for the sauce around all the edges.
Bake at 350 degrees F (175 degrees C) for 40 minutes.
Meanwhile, in a small saucepan over medium heat, combine the remaining tomato sauce, SPLENDAŽ Brown Sugar Blend, vinegar, SPLENDAŽ Granulated Sweetener and mustard. Bring to a boil and remove from heat.
After meatloaf has cooked for 40 minutes, remove from oven and pour sauce over the top of the meatloaf.
Return to oven and bake at 350 degrees F (175 degrees C) for 20 more minutes. Let sit 5 minutes before removing from pan




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