Sweet and Tangy Sauce for Meat Loaf

A sweet and tangy tomato sauce of tomato sauce, brown sugar, wine vinegar, dry mustard, Worcestershire and water, poured over a raw meat loaf before baking.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Sweet and Tangy Sauce for Meat Loaf, photo coming soon
  • Prep 5 min
  • Total 5 min
  • Yield About 1 3/4 cups

Jump to: Ingredients | Instructions | Tips | Print recipe

Sandra Mills keeps this sauce on hand for any meat loaf. Tomato sauce, brown sugar, wine vinegar, dry mustard, Worcestershire and water are simply stirred together and poured over the raw loaf, then baked with it into a glossy, sweet and tangy glaze.

Ingredients

  • 1 small can of tomato sauce (8 ounces)
  • 1/2 cup water
  • 3 tablespoons brown sugar
  • 3 tablespoons wine vinegar
  • 2 tablespoons dry mustard
  • 2 teaspoons Worcestershire Sauce

Instructions

  1. Mix. Mix all of the ingredients together.
  2. Use. Pour over a raw meat loaf and bake with it.

Tips

  • Try it on the Lipton Onion-Mushroom Meat Loaf or the Meat Loaf with Cheese.

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