Recipe: Moist and Saucy Meatloaf

MOIST AND SAUCY MEATLOAF

FOR THE MUSTARD SAUCE:
1/2 cup firmly packed brown sugar
1/4 cup prepared mustard
FOR THE TOMATO SAUCE:
1 cup canned crushed tomatoes
1 (8 ounce) can tomato sauce
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
FOR THE MEATLOAF:
2 pounds ground sirloin
1 onion, minced
1 green bell pepper, diced
3/4 cup brown sugar, firmly packed
1/2 cup crushed saltines (about 20)
2 large eggs, lightly beaten
1/4 cup steak sauce
3 tablespoons ketchup
1 teaspoon salt
1/2 teaspoon garlic salt

TO MAKE THE MUSTARD SAUCE:
Combine 1/2 cup firmly packed brown sugar with 1/4 cup prepared mustard. Set aside.

TO MAKE THE TOMATO SAUCE:
Combine 1 cup canned crushed tomatoes, 8 ounces of tomato sauce, 1/4 teaspoon salt, 1/4 teaspoon garlic salt, and 1/4 teaspoon pepper. Set aside.

TO PREPARE THE MEATLOAF:
Combine ground sirloin and the remaining ingredients; shape mixture into a 14x8-inch loaf. Place on a lightly greased 15x10-inch jellyroll pan.

Brush top of meat loaf evenly with Mustard Sauce; pour Tomato Sauce evenly over meatloaf.

Bake at 375 degrees F for 1 hour or until loaf is no longer pink in center. Let stand 15 minutes; drain before serving. (Meatloaf will be soft in texture.)

Servings: 10
Source: Southern Living magazine, November 1999