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Source: The Working Family's Cookbook

Greek Meatloaf with Tomato Sauce
Leftover meatloaf makes great sandwiches.
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Serves: 4
Prep Time: 25 minutes
Cook Time: 1 hour to 1 hour and 10 minutes
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2 tablespoons plus 1 teaspoon olive oil
3 medium-size cloves garlic, chopped
2 (11-ounce) cans Italian plum tomatoes, drained, seeded and coarsely chopped
1/4 cup red wine vinegar
1 tablespoon honey
2 pounds very lean ground beef, (90% lean, if possible)
1 medium-size onion, finely chopped
1 egg
1/2 cup fresh whole wheat bread crumbs, (about 1 slice bread)
1/2 cup chopped parsley
1 tablespoon fresh chopped oregano, or 1 teaspoon dried oregano
freshly ground pepper

Heat 1 teaspoon oil in a medium saucepan over medium heat. Add I clove of garlic and cook for 1 minute. Add the tomatoes and cook for about 5 minutes. Add the vinegar and honey and simmer for 20 to 25 minutes until thickened. Season to taste with salt and pepper.

Meanwhile, heat the oven to 350 degrees. Lightly combine the remaining ingredients, 1 teaspoon of salt and 1/2 teaspoon of pepper, being careful not to mash the meat, and pack the mixture into a loaf pan. Bake for 30 minutes. Spread the meatloaf with a little more than half of the tomato mixture and bake for another 30 minutes.

Bring the remaining tomato mixture back to a simmer. Slice the meatloaf and serve the tomato sauce on the side.

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