Sweet and Tangy Meatloaf

I am a big meatloaf fan and I love how it is easy to put all of the ingredients into a bowl, shape it into a loaf, throw it into the oven and voila, you get a meatloaf.  

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• Here is my favorite recipe that I make that is both sweet and tangy.  

• Sweet and Tangy Meatloaf
• Serves 4 to 6
• 1 1/2 pounds ground beef
• 1 small onion, finely chopped
• 2 tsp Worcestershire sauce
• 1/2 cup milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3/4 cup panko bread crumbs
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• Glaze:
• 1tbs Dijon mustard
• 1tbs Worcestershire sauce
• 1/4 cup packed brown sugar
• 1/2 cup ketchup

Preheat the oven to 350 degrees F.  Mix all ingredients for the meatloaf into a bowl.  Shape into a large loaf and place onto a baking sheet or in a glass baking dish.   Top with the the glaze.  I save some of the glaze to dip my meatloaf in afterwards because I love it so much (I'm a girl that likes sauces with everything).   I do not like to put it into a loaf pan because as the the meatloaf cooks, it sits in its own grease.  On a baking sheet/dish, it has a chance for the fat to drain to the sides a bit more.  Bake for 40-45 minutes.  I do shape my loaf to be wide and therefore, shorter so the the cooking time will vary based on how thick your loaf is.  If it's a traditional loaf pan size, I would cook it for a hour.  Once it is done, let it rest for 10 minutes and then slice and enjoy!  Last night, we served it with mashed potatoes and sauteed zucchini from the farmer's market.