Angel's Tangy Meatloaf

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 large vidalia onion
• 1 1/2 cups quick oats
• 1 large egg
• 2 lbs lean ground beef or 2 lbs turkey
• 2 cups canned no-salt-added tomato sauce (divided)
• 1 (1 1/4 ounce) package onion soup mix (i go for the beefy onion - 1 packet)
• 1/2 teaspoon fresh ground black pepper
• chopped fresh parsley
• 1 cup water
• 1/4 cup apple cider vinegar
• 1/4 cup packed brown sugar (light or dark..i use dark)
• 1/4 cup yellow mustard

Recipe

• 1 preheat oven to 350°f.
• 2 finely chop onion. in a large bowl lightly beat egg. add chuck, onion, oats, 1 cup tomato sauce, soup mix, parsley and pepper and lightly blend with hands until just combined. in a roasting pan form mixture into a roughly 9- by 5-inch loaf and bake in middle of oven 10 minutes.
• 3 while meatloaf is baking, in a small saucepan whisk together water, vinegar, brown sugar, mustard, and remaining cup tomato sauce and bring to a boil over moderate heat. reduce heat and simmer so that sauce thickens and reduces.
• 4 after meatloaf has baked 20 minutes, spoon enough sauce over meatloaf to coat it. continue to bake meatloaf, spooning more after 45 minutes and then 1 hour and 10 minutes more, or until a thermometer inserted in center registers 160°f let meatloaf stand in pan on a rack 10 minutes.
• 5 adjust time if cooking in muffin tins.
• 6 serve meatloaf with sauce on the side.