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Dutch Meatloaf

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“I adapted this recipe from an old elementary school cookbook, making a few good-for-you substitutions. I used to make this meatloaf all of the time when I was younger--it was often requested by my parents for special dinners. You can use any type of ground beef, chicken, or turkey you'd like -- it tastes just as good!”
READY IN:
1hr 50mins
SERVES:
6
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Using a large spoon, combine onion, 8-oz tomato sauce, breadcrumbs, egg, salt, and pepper.
  3. Add ground beef, mixing with hands.
  4. Form into a loaf and place into a casserole dish, preferrably one with a lid. I like to poke a few holes into the top of the loaf so some of the sauce can get down into the loaf itself.
  5. In a bowl, whisk together water, 8-oz tomato sauce, mustard, brown sugar, and vinegar.
  6. Pour half of the mixture over the loaf. Cover the casserole dish with the lid, and bake the meatloaf for 1 1/2 hours. Baste at least once.
  7. Pour the remaining mixture into a saucepan and bring to a simmer, allow sauce to reduce until about as thick as tomato sauce. This takes about 20 minutes.
  8. Allow meatloaf to cool for 10 minutes before slicing. Pour thickened sauce over slices to serve.

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