Tangy Meatloaf Sauce Food

TANTALIZINGLY TANGY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9x5 inch loaf pan.
• Bake in preheated oven for 30 to 50 minutes.
• Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.

ULTIMATE MEATLOAF WITH TANGY SAUCE

Steps:

• 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.

TANGY & MOIST MEATLOAF WITH SPECIAL SAUCE

Steps:

• Meatloaf:.
• Preheat oven to 350 degrees.
• Lightly grease a 5x9 inch loaf pan.
• Press the brown sugar in the bottom of the loaf pan.
• In a small sauté pan, melt butter.
• Add chopped onions and cook until soften, about 5 minutes.
• In a mixing bowl, combine ground beef, egg, breadcrumbs, milk and 3 tablespoons of the Heinz 57 sauce. Add cooked onions and season the mixture with salt and pepper.
• Shape mixture into a loaf and press into pan.
• Brush remaining 3 tablespoons Heinz 57 sauce on top of loaf.
• Bake uncovered for about 1 hour or until juices are clear.
• Sauce:.
• Whisk cornstarch in water until blended.
• In a small saucepan over low heat, combine cornstarch mix, Heinz 57, Heinz Kicker Ketchup, A1 sauce, regular ketchup, apple juice and brown sugar. Heat until bubbly. Sauce will be thick.
• Pour sauce over meatloaf to serve.

TANGY MEATLOAF

Steps:

• Combine ketchup, brown sugar, dry mustard.
• Remove and reserve 4 tablespoons for topping.
• To remaining ketchup mixture, add worcestershire sauce, garlic powder, onion, salt, pepper and egg.
• Blend well; then add green pepper and wheat chex.
• Add ground beef and mix well.
• Shape into loaf in shallow pan.
• Bake at 350 degrees for 50 minutes.
• Pour reserved 4 Tbsp.
• of topping over meatloaf and bake 15 minutes longer.

SWEET AND SAVORY MEATLOAF WITH SWEET AND TANGY GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the meatloaf mix, breadcrumbs, spinach, mushrooms, prunes, dill, parsley, Worcestershire, eggs, garlic, onion, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

TANGY MEATLOAF BURGERS

Steps:

• Preheat a grill to medium high. Soak the onion rings in a bowl of cold water. Meanwhile, combine the meatloaf mix with the diced onion, parsley, breadcrumbs, egg, paprika, 1 tablespoon each ketchup and duck sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Gently form into four 1-inch-thick patties; make an indentation in the center of each.
• Brush the patties with the olive oil and grill until marked on the bottom, about 6 minutes. Meanwhile, mix the remaining ketchup and duck sauce in a small bowl for brushing; set aside a few tablespoons. Turn the patties, brush with the ketchup mixture and continue grilling until cooked through, about 5 more minutes. Toast the buns, if desired.
• Spread the buns with the reserved ketchup mixture. Drain the onion rings. Serve the patties on the buns; top with the onion, lettuce, tomato and pickles. Serve with sweet potato chips, if desired.

TANGY MEATLOAF SAUCE

Steps:

• Stir ketchup, chili sauce, brown sugar, lemon juice, mustard, and Worcestershire sauce together in a bowl with a whisk until the sugar dissolves.

SUSAN'S SWEET AND TANGY MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine the ground beef, bread crumbs, egg, garlic, worcestershire, crushed red pepper, salt and pepper. Mix well and place into a 9x5 inch loaf pan.
• Bake in preheated oven for 30 minutes.
• Meanwhile. in a separate medium bowl, stir together the ketchup, brown sugar and apricot preserves and pour over the meatloaf.
• Bake another 20 minutes.

TANGY MEAT SAUCE

Steps:

• Crumble beef into a 2-qt. microwave-safe dish. Add the onion, green pepper and garlic. Cover and microwave on high for 5-6 minutes or until meat is no longer pink and vegetables are tender, stirring frequently; drain. , Stir in the tomato sauce, tomato paste, sugar, vinegar, salt, basil and oregano. Cover and microwave at 70% power for 6-8 minutes or until heated through, stirring once. Serve with spaghetti.

TANGY GLAZED MEAT LOAF

Steps:

• In a small skillet, saute onion in butter until tender. In a large bowl, combine the onion, eggs, milk, oats, parsley and seasonings. Add beef and mix well. Press into an 8x4-in. loaf pan lined with waxed paper. Refrigerate for 2 hours. , Unmold loaf into a shallow baking pan. Bake at 350° for 30 minutes. Meanwhile, combine glaze ingredients. Remove loaf from oven; drain. Brush with some of the glaze. Return to oven; bake 1 hour longer or until no pink remains, occasionally brushing with glaze.

HEARTY HAM LOAF WITH SWEET & TANGY SAUCE

Steps:

• In a very large bowl, combine the eggs, milk, cracker crumbs, onion salt, salt and pepper. Crumble meat over mixture; mix well., Shape into three loaves, about 9x3-1/2x1-3/4 in. each. Transfer to greased 9x5-in. loaf pans. Bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 160°. , Meanwhile, in a saucepan, combine the sauce ingredients. Cook and stir until sugar is dissolved. Serve with ham loaves.

SWEET AND TANGY MEATLOAF RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, Worcestershire sauce, ketchup, brown sugar and apricot preserves.
• Place in a greased 9x5 inch loaf pan.
• Cook for 40-50 minutes.
• In a separate bowl combine ketchup, brown sugar and apricot preserves. Remove meatloaf from oven after it has cooked, spread on glaze and cook for an additional 20 minutes.

TANGY MEAT LOAF

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Pat into a greased 9x5-in. loaf pan. Cover and bake at 350° for 1 hour; drain. Combine glaze ingredients; pour over loaf. Bake, uncovered, 15 minutes longer or until the meat is no longer pink and a thermometer reads 160°.

TANGY MEATLOAF WITH SOUR CREAM MUSHROOM SAUCE

Steps:

• In large bowl combine the eggs, 1/2 cup of the onion sour cream dip, the bread crumbs, celery, onion, pimento, dill weed, salt and pepper; mix well. Blend in the ground beef and pork.
• In slow cooker, crisscross two 15" x 2" strips of foil (use heavy duty or double thickness of regular ), across the bottom and up the sides. Place the meat mixture atop the foil strips, pressing lightly to form a round loaf that doesn't touch the sides of the pot.
• Cover; cook on low heat 8-9 hours. Lift out the meatloaf, using the foil handles; drain off excess fat. Serve with Sour Cream Mushroom Sauce:.
• In saucepan, combine remaining 1/2 cup of onion sour cream dip and cream of mushroom soup.
• Heat through, stirring occasionally.