Sweet-And-Sour Meat Loaf

Sweet-and-sour meatloaf is the diner-classic version of the family meatloaf, the kind your mother or grandmother probably made on rotation. The base is straightforward, ground beef, bread crumbs, eggs, onion, and half a can of tomato sauce mixed and shaped into a loaf.

What sets this version apart is the second-stage glaze. The remaining tomato sauce gets boiled with white sugar, brown sugar, vinegar, and prepared mustard into a tangy-sweet sauce that pours over the meatloaf in the last 10 minutes of baking.

The quick second bake caramelizes the sugars on top into a glossy, tacky crust that beats ketchup-and-call-it-good every time. Skipping this step gives you a fine but unremarkable loaf, doing the glaze is the whole point.

Use 80/20 ground beef for the right balance of moisture and structure, leaner mixes turn dry in the long bake. Rest the loaf 10 minutes after pulling from the oven so the juices settle before slicing.

Serve with mashed potatoes and steamed green beans for the full classic plate.

Kitchen Tips

• Mix the meatloaf with your hands, but barely, overworking compresses the loaf into a dense brick.
• Soak the bread crumbs in a splash of milk first if you want an extra-tender crumb.
• Use a meat thermometer, 160°F (71°C) at the center is the safe done point for ground beef.
• Tip the rendered fat off before adding the glaze, otherwise the sauce slides off into a greasy puddle.

Variations

• Swap white vinegar for apple cider vinegar for a fruitier, deeper sweet-sour note.
• Use half ground beef and half ground pork for a juicier, more flavorful loaf.
• Add a teaspoon of Worcestershire sauce to the meat mix for extra savory backbone.