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Source: The Working Family's Cookbook

Greek Meatloaf with Tomato Sauce
The next time you make meatloaf, try this delicious variation.
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Serves: 4
Prep Time: 25 minutes
Cook Time: 1 and 1/4 hours
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2 tablespoons plus 1 teaspon olive oil
3 medium-size cloves garlic, chopped
2 11-ounce cans plum tomatoes, drained,seeded and coarsely chopped
1/4 cup red wine vinegar
1 tablespoon honey
Salt and freshly ground pepper, to taste
2 pounds very lean(90 % lean, if possible) ground beef
1 medium onion, finely chopped
1 egg
1/2 cup bread crumbs
1/2 cup chopped parsley
1 teaspoon oregano

Heat 1 teaspoon oil in a medium-sized saucepan. Add about a third of the chopped garlic and cook for 1 minute. Add the tomato and cook for 5 minutes. Add the vinegar and honey and simmer, uncovered, over low heat for 20 to 25 minutes until thickened. Season to taste with salt and pepper. Remove from heat.

Heat the oven to 350 degrees. Lightly combine the remaining ingredients, 1 teaspoon of salt and 1/2 teaspoon of the 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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