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.

Naturally gluten-freeDairy-freeMake-ahead

Contains: fish, soy. Based on the ingredients as written; check package labels, which can change.

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

Baked meat loaf covered in a thick sweet and tangy tomato sauce in a baking dish
  • Prep 5 min
  • Total 5 min
  • Yield About 1 3/4 cups

Updated

Jump to: Ingredients | Instructions | Tips | Nutrition | 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

New to an ingredient? See Worcestershire sauce in our kitchen glossary.

Instructions

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

Nutrition per 1/4 cup (estimated)

40Calories
8 gCarbohydrates
<1 gFiber
8 gNet carbs
<1 gProtein
<1 gFat

Estimated per 1/4 cup (the recipe makes about 1 3/4 cups), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Gluten-freeDairy-free

Tips

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

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