Tangy and Moist Meatloaf * (Not IC Safe)



We love this recipe!  It delivers moist and tangy meatloaf that will make you and your guests want more!  We used 1/2 and 1/2 and I used onion powder.  I added 3 T. of brown sugar to the top.  I used 90% lean ground beef.  I used my meatloaf pan so that the meat doesn’t sit in all of the oil and juices.  The meatloaf pan had about 1/4″ of fat and juices in the bottom.  I highly recommend that pan!  Enjoy!



  • 1 1/2 lbs ground beef (ground shoulder roast is good)
  • 1 slice bread (broken or chopped finely)
  • 1 egg
  • 1 small vidalia onions or 1 small type sweet onion, finely chopped**
  • 1 teaspoon table salt
  • 1/4 teaspoon black pepper**
  • 4 tablespoons ketchup**
  • 1/2-2/3 cup whole milk or 1/2-2/3 cup half-and-half


  • 4 tablespoons apple cider vinegar**
  • 2 -4 tablespoons dark brown sugar, packed firm (to taste)
  • 1/2 cup ketchup**

**Known IC irritants, tread carefully!



  1. Spray loaf pan or meatloaf pan.  Combine meat loaf ingredients and place into a loaf baking dish.
  2. Smooth out top.
  3. Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
  4. Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.

Other tips:

  • The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
  • Recipe should be”plump” from the addition of the milk or Half & Half.  It should NOT be runny.
  • A second batch of sauce served hot is good to serve with the meatloaf.

Read more about this recipe at Food.com.

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