Saturday, April 30, 2011


This is a Herry family favorite!  The sauce is sweet and sour and the meatloaf is tender. This recipe started as one out of "Talk about Good", but I've added so many things it no longer resembles that original recipe.
It kinda looks like a big meatball, Huh?
Meat mixture:
  • 2 lbs. of meatloaf mix
  • 1/3 C. chopped onions, fine
  • 1/3 C. chopped green pepper, fine
  • 2 eggs
  • 1 T. kosher salt
  • ½ T. black pepper
  • 2 T. Worcestershire sauce
  • ½ C. of chopped Rotel tomatoes (save the juice for the sauce)
  • ¾ C. bread crumbs
  • ¾ C. parmesan cheese
  • 2 (8oz.) cans of tomato sauce
  • ½ C. juice of the Rotel tomatoes
  • ¼ C. apple cider vinegar
  • 1 T. Dijon mustard
  • 1 T. Worcestershire sauce
  • ¼ C. brown sugar
  1. Preheat oven to 350 degrees
  2. Mix all ingredients for the meat mixture in a large bowl
  3. Form a meatloaf shape in the center of a 13 x 9 pan
  4. In a different bowl mix the ingredients for the sauce
  5. Pour the sauce over the meatloaf
  6. Bake for 1 hour and 15 minutes
  7. Baste every 15 minutes
 Tips and Tricks:
  • Meatloaf mix is ground beef, pork, and veal.  I have made this recipe with just ground chuck and it is good.  It is great with the meatloaf mix.
  • The sauce starts thin and runny.  It thickens up as it cooks with the meatloaf.
  • Mashed potatoes are a great side dish with this meatloaf.
  • This freezes well. 

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