Not-your-mama’s Meatloaf

Baked under a tangy glaze of tomato sauce, apple cider vinegar and brown sugar, this moist all-beef meatloaf is scrumptious!

1 1/2 lbs. ground beef chuck 1 cup fresh breadcrumbs 1/4 cup whole milk 1 medium onion, diced 1 egg, lightly beaten 2 Tbs. chopped fresh flat-leaf parsley, plus more for garnish 1 1/2 tsp. kosher salt 1/2 tsp. pepper 1/2 tsp. chopped fresh thyme 2 cans (8 oz. each) tomato sauce 3 Tbs. apple cider vinegar 3 Tbs. light brown sugar 2 Tbs. Dijon mustard 2 Tbs. Worcestershire sauce l

Preheat oven to 350°F. In large bowl, combine beef, breadcrumbs, milk, onion, egg, chopped parsley, salt, pepper, thyme and 1/2 cup tomato sauce.

With hands, shape beef mixture into a loaf; place in lightly greased shallow pan. In another bowl, stir together vinegar, brown sugar, mustard, Worcestershire and remaining tomato sauce. If necessary to thin sauce, add 1/2 cup water, 1-2 Tbs. at a time.

Pour about one-third of tomato sauce mixture over top of meatloaf. Bake until no longer pink in center, about 1 hour, basting with remaining tomato sauce mixture every 15 minutes. Sprinkle with extra parsley and serve.

Servings: 6. Cals.: 348. Protein: 26 g. Fat: 15 g. (5 g. saturated). Trans fat: 1 g. Chol.: 102 mg. Carbs.: 29 g. Sodium: 808 mg. Fiber: 4 g. Sugar: 18 g. Kitchen time: 20 minutes. Total time: 1 hour, 20 minutes.