Ingredients
2
slices firm white sandwich bread
2
pounds ground beef chuck
2
cups canned tomato sauce
1/2
tsp freshly ground black pepper
1/4
cup packed light brown sugar
1/4
cup yellow (ball-park) mustard
Directions
1.
Preheat oven to 350°F.
2.
Finely chop onion. Cut enough bread into 1/2-inch cubes to measure 1 1/4 cups. In a large bowl lightly beat egg. Add chuck, onion, bread cubes, 1 cup tomato sauce, salt, and pepper and lightly blend with hands until just combined. In a roasting pan form mixture into a roughly 9- by 5-inch loaf and bake in middle of oven 10 minutes.
3.
While meatloaf is baking, in a small saucepan whisk together water, vinegar, brown sugar, mustard, and remaining cup tomato sauce and bring to a boil over moderate heat.
4.
After meatloaf has baked 10 minutes, spoon enough sauce over meatloaf to coat it. Continue to bake meatloaf, spooning more sauce over it after 30 minutes, 1 hour and 10 minutes more, or until a thermometer inserted in center registers 160°F. Let meatloaf stand in pan on a rack 10 minutes. Return sauce remaining in saucepan to a boil and simmer 1 minute.
5.
Serve meatloaf with sauce on the side.
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