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Mexican Meatloaf

1 1/2 lbs. ground beef (extra lean not advised for best flavor)
2 lg. cans tomato sauce
2 pcs. bread
1 med. onion
2 tbsp. mustard (I like French's but any is good)
2 tbsp. brown sugar
2 tbsp. cider vinegar
1 tbsp worcestershire sauce

preheat oven to 350 degrees
grease a 9" by 13" pan

Mix beef, onion, bread and 1/4 of can of tomato sauce and form into a dome shape and place in center of pan. Make sure dome is even thickness for proper cooking.
Combine remaining ingredients and tomato sauce and stir thoroughly. Pour over loaf and bake for one hour or until loaf is cooked through. Baste loaf regularly.

We love to use the extra sauce for our baked potatoes. I serve it paired with a cuke and onion salad with vinegar and oil dressing.

Thanks to Jeff and Julie MacDonald for this recipe.

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