I wrote earlier about the NY Times meatloaf redeaux that I make called Company Meatloaf, and now I have to write about the meatloaf I grew up eating. Mom's Meatloaf. Found in the Schulz Cookbook, this meatloaf is made, formed and then covered with this yummy tomato- vinegary sauce.

Moist. Juicy. Flavorful. All the checks for a meatloaf. So friend, you get two meatloaf options. Pick your favorite or make both like I do, you won't be sorry.

I make two meatloafs when I make this recipe as it serves 6-8. I make one for me and one to freeze. When you do this you are giving your future self a gift or gifting a very lucky friend.

Ingredients

• 1 (8 oz) tomato sauce
• 1/4 cup packed brown sugar
• 1/4 cup apple cider vinegar
• 1 tsp dry mustard
• 1 egg
• 1/2 cup minced oninon
• 1/4 cup breadcrumbs
• 2 lbs. ground beef
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

In a saucepan mix tomato sauce with brown sugar, vinegar and mustard. Heat until sugar is dissolved. Cool.

Combine egg, onion, bread crumbs, meat, S&P in a large bowl. Add in 1/4 cup cooled sauce, mix lightly with 2 forks. With your hands shape into a loaf shape and put in a shallow pan. I usually use a 9x13 dish if I am making one large meatloaf. If making two, you can shape the meat mixture into two loaves, partially wrap one up in foil and place the other meatloaf in a smaller baking dish.

Pour remainder of sauce over the meatloaf. Bake at 350 for 1 hour.

If making two, divide the sauce between the two loaves and freeze the one in foil partially wrapped. When completely frozen, finish wrapping and place in a ziplock bag with a label so you won't forget what is in there!

Slice and serve your humble meatloaf and think of Mom.

Serving Suggestions:

I usually serve the meatloaf with Mashed Potatoes and with Fresh Green Beans or a yummy green salad.