Angel's Tangy Meatloaf

• 1 large vidalia onion
• 1 12 cups quick oats
• 1 large egg
• 2 lbs lean ground beef or 2 lbs turkey
• 2 cups canned no-salt-added tomato sauce (divided)
• 1 (1 1/4 ounce) package onion soup mix (i go for the beefy onion - 1 packet)
• 12 teaspoon fresh ground black pepper
• chopped fresh parsley
• 1 cup water
• 14 cup apple cider vinegar
• 14 cup packed brown sugar (light or dark..I use dark)
• 14 cup yellow mustard

1. Preheat oven to 350F.
2. Finely chop onion.
3. In a large bowl lightly beat egg.
4. Add chuck, onion, oats, 1 cup tomato sauce, soup mix, parsley and pepper and lightly blend with hands until just combined.
5. In a roasting pan form mixture into a roughly 9- by 5-inch loaf and bake in middle of oven 10 minutes.
6. While meatloaf is baking, in a small saucepan whisk together water, vinegar, brown sugar, mustard, and remaining cup tomato sauce and bring to a boil over moderate heat.
7. Reduce heat and simmer so that sauce thickens and reduces.
8. After meatloaf has baked 20 minutes, spoon enough sauce over meatloaf to coat it.
9. Continue to bake meatloaf, spooning more after 45 minutes and then 1 hour and 10 minutes more, or until a thermometer inserted in center registers 160F Let meatloaf stand in pan on a rack 10 minutes.
10. Adjust time if cooking in muffin tins.
11. Serve meatloaf with sauce on the side.

vidalia onion, oats, egg, lean ground beef, salt, onion soup, ground black pepper, fresh parsley, water, apple cider vinegar, brown sugar, yellow mustard

Taken from www.food.com/recipe/angels-tangy-meatloaf-193208 (may not work)