1950’s Sweet and Sour Meatloaf

My siblings and I chose our meals for holidays and birthdays, when we were young.  We always picked sweet and sour meatloaf; how we loved it!  There was never a Christmas Eve that our home didn’t boast of its tantalizing smells, for they arose from the roasting of beef, with its contrast of vinegar and brown sugar, mustard and tomato sauce.  The aroma was remarkable.

My memory of festivities back then was that of heightened anxiety, with my troubled soul.  Celebrations  made me deeply aware of the void in my being, as I suffered greatly from lifelong mental illness.

But no more!  The powerful word of God has completely healed me; it removed all wreckage from my mind and body, just as it promises to do.

I asked Jesus into my life on December 16, 1994, but my healing didn’t begin to materialize with clarity until Mother’s Day of 2013; this marked the start of my attendance at Abundant Life Family Church, where the word is taught in all its pure simplicity.

Prior to this, I spoke out my revivification every possible chance; I did everything in my power to effect my healing.  This included suddenly taking myself off medication; that misguided effort was a disaster, as it landed me in the psyche ward on the 28th of December, the year before the Lord directed my steps to ALFC.

Indeed, our good Father honored my heart, which was bent on his truth that promises wholeness; surely my life improved by small degrees as I pressed in with my passionate perseverance.  In actuality, the stage needed to be set for his complete blessing to come: hence, my declarations of health and thanksgiving brought forth only small advancements; his gift, however, potently began when the Spirit of God led me to my present church at the end of May, 2013.  Then, I became a barnacle to the clear, unshackling truth taught there; this unswerving reality cut away all pain.

The payoff has astounded both me and those watching.  Revolution happened in my being, for peaceful, lasting order emerged in my mind at ALFC:  here I learned to take authority, at the time anything tries to disrupt my harmony; directly, all disturbances are stopped in their tracks.

I am indeed set free!  Now I thoroughly enjoy gala affairs; moreover everyday is a glorious party.  Know that heaven is here on earth-you may access these helpful teachings, just as they unfolded for me, at alfc.net.

My family still holds fast to our traditional repast of sweet and sour meatloaf; it is ever-present on holidays and blesses on my every trip home.  (Always I envision this mouth-watering dish when I think of family and food; it’s an inseparable part of our clan.)  It is extremely easy to prepare; I guarantee you will be wowed by it.

1950's sweet and sour meatloaf

1950’s sweet and sour meatloaf

Sweet and Sour Meatloaf Yields: 4 servings.  Total prep time: 1 hr & 50 min/ active prep time: 20 min/ cooking time: 2 hr.  Note: You may double this for superb sandwiches from leftovers.)

4 medium russet or baker potatoes, cleaned and wrapped in tin foil

1 egg, beaten

1/2 cup fresh bread crumbs

1 medium yellow onion, chopped

1 1/3 cup tomato sauce

3/4 tsp salt and 1/4 tsp pepper  (Real Salt is best; available in health section of local supermarket.)

1 lb ground beef  (Beef fat must be 15% /85%; natural is best; available frequently at our local Grocery Outlet, at a very good price.)

2 tbsp brown sugar, packed down in spoon  (Organic is best, available at Trader Joe’s.)

2 tbsp apple cider vinegar  (Raw is best; most economical at Trader’s.)

2 tbsp yellow mustard  (Only use yellow mustard, such as Frenchies)

1 cup water

  1. Preheat oven to 350 degrees 2 hours before serving.
  2. Place potatoes in oven when hot.  Bake for nearly 2 hours, for medium-size potatoes.
  3. In a large bowl, mix egg, bread crumbs, onion, 1/3 cup tomato sauce, salt, and pepper; then, thoroughly blend the hamburger into the sauce (it works best to use your hand to do this.)
  4. Form a loaf in a 9 1/2 x 7 1/2 x 3 inch Pyrex baking dish.  (Use a 13 x 9 1/2 inch pan if doubling.)  Make a deep indentation in the center of the loaf, so it looks like a boat-this will hold the sauce in meatloaf-therefore basting isn’t necessary.  Place meat in oven.
  5. Using the same bowl, mix all the remaining ingredients: 1 cup tomato sauce, brown sugar, vinegar, mustard, and water.
  6. Remove loaf from oven, pour the sauce over the meat, and bake for 1 1/2 hours.
  7. Serve with unwrapped, split baked potatoes, on which lots of sauce is poured.  SO GOOD!

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