1950’s Sweet and Sour Meatloaf

When we were young, my siblings and I chose the meals for our birthdays and holidays.  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.

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 at celebrations, and blesses on my every trip home.  Always I envision this mouth-watering dish when I think of family and food, for 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: 2 hr/ active prep time: 20 min/ cooking time: nearly 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 c fresh bread crumbs

1 medium yellow onion, chopped

1 1/3 c tomato sauce

3/4 tsp salt and 1/4 tsp pepper  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)

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

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

2 tbsp apple cider vinegar  (Raw has health benefits; most economical at Trader’s.)

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

1 c 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 c 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 pan, or other deep 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 the center of meatloaf); therefore, basting isn’t necessary.  Place meat in oven.
  5. Using the same bowl, mix all the remaining ingredients: 1 c 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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