Meatloaf Sauce (Or Stuffed Peppers) is one of my go-to recipes when I want to make something that works beautifully in so many ways. Whether you’re topping a classic meatloaf or filling those lovely bell peppers, this sauce brings everything together with such wonderful flavor.
What makes this sauce truly special is how the brown sugar balances the tanginess of the tomato sauce and vinegar, while the mustard and Worcestershire sauce add such depth and richness. Just mix everything together thoroughly, and you’ve got a sauce that tastes like it simmered all day long—but it comes together in minutes.
I love serving this with a simple green salad and some crusty bread to soak up every last drop of that delicious sauce. My grandchildren always ask for seconds, and it’s such a joy to see them enjoying something made from scratch with love.
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Meatloaf Sauce (Or Stuffed Peppers)
Ingredients
- 1.5 cup Tomato Sauce
- 0.5 cup Water
- 3 tablespoon Distilled
- 3 tablespoon Brown Sugar
- 2 tablespoon Mustard
- 2 teaspoon Worcestershire Sauce
- 0.25 teaspoon Oregano
- 0.25 teaspoon Parsley
- 0.25 teaspoon Basil
- 0.25 teaspoon Garlic Powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 0.25 cup Mushrooms
Instructions
- Throughly mix together all ingredients.
- Spoon sauce over meatloaf.
- Bake for one hour at 350F.
- For vegan, omit the Worcestershire sauce and use vegan alternative.
