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This is classic, no-fuss meatloaf with just enough personality to keep things interesting. Ground beef or veal is mixed with simple pantry staples and warm herbs, then baked in a tangy-sweet tomato glaze that caramelizes slightly as it cooks. It’s the kind of recipe that works just as well for a cozy family dinner with mashed potatoes as it does sliced cold the next day in sandwiches, or reheated for an easy lunch. It also holds up nicely for casual entertaining—just slice it straight from the pan and let the sauce do the talking.
2 pounds ground beef or veal
1 egg
1/4 cup dried bread crumbs or Manischewitz Matzo Meal
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/4 cup brown sugar, packed
1/4 cup white vinegar
1 small can Gefen Tomato Paste
1/2 cup water
Preheat oven to 400 degrees Fahrenheit. Lightly grease a 7×11-inch Pyrex baking dish.
In a large bowl, combine ground meat with egg, bread crumbs or matzoh meal, salt, pepper, basil, and oregano. Mix lightly to combine.
In a medium bowl, combine brown sugar, vinegar, tomato paste, and water and stir until smooth. Stir about 2/3 cup sauce into meat mixture.
Shape meat mixture into a loaf and place in prepared baking dish. Pour remaining sauce around meat loaf.
Bake uncovered for one hour, basting occasionally.
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