Best Ever Tangy Meatloaf

This is the meatloaf my mom and my grandmother always made and is the best I have ever had. I have tried to improve the original, but I always go back to the original recipe, because it just can't be improved.




1½ pounds ground beef, extra lean 1 cup fresh bread crumbs 1¼ teaspoon salt 1 green pepper, chopped 1 onion, chopped 3 eggs ¼ teaspoon pepper 2 cans tomato sauce 2 tablespoons mustard 2 tablespoons prepared mustard 2 tablespoons brown sugar ½ cup water

Nutritional information

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Mix the first seven ingredients together with one of the cans of tomato sauce. Make into two loaves in a large prepared baking dish. Mix the other can of tomato sauce with the remaining ingredients and pour over loaves. Bake at 350 fro 1½ hours, basting occasionally. I sometimes double the sauce because we like the meatloaf served with mashed potatoes and use the sauce as gravy.