This meatloaf, with variations as our diet has changed, has been my favorite for years. It’s a simple loaf with only a few ingredients. The sauce is the real star here, a sweet and sour barbecue-y marvel that is worlds away from plain tomato sauce or, heaven forbid, tomato soup. It gives the whole house a wonderful aroma while it cooks. I always make at least a double recipe. It makes great sandwiches. You can also use ground turkey and make a lower-fat version.
1 1/2 pounds (680 g) extra-lean ground beef (93% lean)
1 cup (115 g) bread crumbs
1 onion, finely chopped
1/4 cup (60 ml) egg substitute
1/4 teaspoon (0.5 g) black pepper
8 ounces (225 g) no-salt-added tomato sauce, divided
1/2 cup (120 ml) water
2 teaspoons (10 ml) Worcestershire sauce
3 tablespoons (45 ml) vinegar
2 tablespoons (30 g) mustard
3 tablespoons (45 g) brown sugar
1. Preheat oven to 350°F (180°C, or gas mark 4).
2. Mix together beef, bread crumbs, onion, egg substitute, pepper, and half the tomato sauce. Form into one large loaf or two small ones; mix remaining tomato sauce and remaining ingredients together; pour over loaves.
3. Bake for 1 to 1 1/2 hours.