View Poll Results: Meatloaf: Tomato sauce, or brown gravy?
Tomato sauce 80 59.70%
Brown gravy 54 40.30%
Voters: 134. You may not vote on this poll

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  #101  
Old 01-20-2020, 09:08 AM
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I voted brown gravy but it really depends on my mood that day. Brown gravy probably wins 60% of time.
  #102  
Old 01-20-2020, 04:43 PM
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That's a rather tender subject. Another slice, anyone?
  #103  
Old 01-21-2020, 10:18 AM
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Originally Posted by Grrr! View Post
Catsup.

If you make it with gravy, you just basically made Salisbury steak haven't you?
Pretty much, yes.

Mom used to lay strips of bacon over the top and then put a catsup based glaze over the top of that.

Me? I like to make mini meatloaves, and after cooking poach them in a red wine/onion sauce instead of a standard mushroom based Salisbury Steak gravy. I am allergic to shrooms.
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  #104  
Old 01-21-2020, 03:25 PM
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I've made meatloaf a few times, but it always wound up with a livery taste (or some other off-taste that made it less appealing than other forms of ground beef).

If I could avoid that flavor I'd probably make it on a regular basis, because the idea is appealing, especially the brown gravy part.
  #105  
Old 01-22-2020, 06:43 PM
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I can't believe that no-one has suggested my favourite - Pineapple glaze. It's pretty similar to some of the glazes previously suggested, but has vinegar and crushed pineapple (and some ginger).

Now I want meatloaf. And I'll make do with tomato sauce or brown gravy as needed.
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  #106  
Old 01-22-2020, 07:40 PM
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Originally Posted by si_blakely View Post
I can't believe that no-one has suggested my favourite - Pineapple glaze. It's pretty similar to some of the glazes previously suggested, but has vinegar and crushed pineapple (and some ginger)...
Um, you lose. Go and hide your head in shame.
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  #107  
Old 01-22-2020, 08:43 PM
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I said gravy because sometimes I do gravy. Mostly I don't bother because my meatloaf is very juicy. I use a mix of brown and wild rice instead of breadcrumbs and I add Italian sausage and make a crust of parmasan. I usually serve it with haricort beans, a forkful of sauerkraut, and dill mustard as a relish. My mother put catsup on top as a glaze; her meatloaf was pretty traditional.
  #108  
Old 01-22-2020, 09:15 PM
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Um, you lose. Go and hide your head in shame.
Google suggests that I am in pretty good company ...

I also like pineapple on pizza. Sue me.
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  #109  
Old 01-24-2020, 02:36 PM
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As for baking dishes, do any of you have the ones with the removable perforated bottom insert that's designed to drain excess grease from the meatloaf? If so, how do you like it?
  #110  
Old 01-24-2020, 02:42 PM
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My recipe (OK, dad's recipe that he probably got from a Lipton Onion Soup Mix box) uses two pounds of ground beef and one pound of ground pork (or veal). That's a lot of meatloaf! I used to put a rack in a baking pan, rather than use a purpose-built pan. Lately I've just been using two loaf pans. Two smaller meatloafs (meatloaves?) cook faster than one big one, and the slices are more manageable. I don't have a rack that fits into loaf pans, so I just let the grease collect. When they're done, I remove them from the pans and slice them and put the leftovers into a container. Taking them out of the grease and slicing them on a separate plate lets most of the grease go away.
  #111  
Old 01-24-2020, 02:52 PM
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Tomato sauce is...OK. I'll still eat it. But I prefer brown gravy since it's a red meat dish. And like others have said, I like the gravy with the accompanying mashed potatoes.
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  #112  
Old 01-24-2020, 02:58 PM
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The poll is missing an option. I would have chosen Paradise by the Dashboard Light.

But don't ask me to eat that stuff. Had more than my fill when I was a kid.
  #113  
Old 01-24-2020, 03:49 PM
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Neither. But my meatloaf usually has some diced tomato. And cheddar cheese. But Chef Guy's sauce could be a nice addition

Last edited by Mike Mabes; 01-24-2020 at 03:50 PM.
  #114  
Old 01-24-2020, 05:52 PM
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I make the meatloaf with ketchup and Worcestershire sauce, and don't put any additional sauce on it at all.
  #115  
Old 01-24-2020, 10:42 PM
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https://www.southyourmouth.com/search?q=Hamburger+gravy
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  #116  
Old 01-24-2020, 11:25 PM
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Add rice and a fried egg, and you have loco moco.
  #117  
Old 02-18-2020, 07:54 PM
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Sorry to bump an older thread but I've got some updates. I made meatloaf twice since inspired by you folks. Both time, I mostly used Ina Garter's recipe as a rough framework, though with some differences. I've been using a pork & chuck mix to her 100% beef and I've added diced bell pepper (red the first time, green last week) to the onion. I also skipped the stock. Otherwise, I followed the recipe pretty closely. Using fresh thyme is really nice.

The first time, I had enough for two full loaf pans (actually Pyrex). I glazed one in ketchup but with a little sriracha and the other was in plain yellow mustard. Each was very good but I'll give the award to ketchup. Both glazes had a noticeable vinegar tang but the ketchup's balanced sweetness won the day.

The second batch was enough for about 1 and 2/3 loaf pans. I used ketchup on the full pan and ...thousand island dressing on the partial. I fully admit that drinking helped make that decision but the salad dressing has the sweet and vinegar of ketchup, plus some other things going on. It was ok, the flavor was good but I think the emulsification prevented it from melting down and coat like you'd expect a glaze to do. It might work better as a component instead of the primary glaze.

In any case, this thread helped with some meal planning, reawakened this meatloaf fan and that's all I can ask. Meatloaf is awfully easy to make with the hardest part cleaning the loaf pans. I'll probably try some canned gravy next time.
  #118  
Old 02-19-2020, 09:48 AM
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Quote:
Originally Posted by jnglmassiv View Post
Sorry to bump an older thread but I've got some updates. I made meatloaf twice since inspired by you folks. Both time, I mostly used Ina Garter's recipe as a rough framework, though with some differences. I've been using a pork & chuck mix to her 100% beef and I've added diced bell pepper (red the first time, green last week) to the onion. I also skipped the stock. Otherwise, I followed the recipe pretty closely. Using fresh thyme is really nice.

The first time, I had enough for two full loaf pans (actually Pyrex). I glazed one in ketchup but with a little sriracha and the other was in plain yellow mustard. Each was very good but I'll give the award to ketchup. Both glazes had a noticeable vinegar tang but the ketchup's balanced sweetness won the day.

The second batch was enough for about 1 and 2/3 loaf pans. I used ketchup on the full pan and ...thousand island dressing on the partial. I fully admit that drinking helped make that decision but the salad dressing has the sweet and vinegar of ketchup, plus some other things going on. It was ok, the flavor was good but I think the emulsification prevented it from melting down and coat like you'd expect a glaze to do. It might work better as a component instead of the primary glaze.

In any case, this thread helped with some meal planning, reawakened this meatloaf fan and that's all I can ask. Meatloaf is awfully easy to make with the hardest part cleaning the loaf pans. I'll probably try some canned gravy next time.
Do yourself a favor and up your game. Ditch the loaf pans and free-form the loaf on foil on a baking sheet. That way you get a nice crusty glaze over the entire loaf, not just on the top.
  #119  
Old 02-19-2020, 12:54 PM
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Do yourself a favor and up your game. Ditch the loaf pans and free-form the loaf on foil on a baking sheet. That way you get a nice crusty glaze over the entire loaf, not just on the top.
I do freeform when I cook it in the smoker. Start on foil till things firm up, then to a rack over a drip tray. The flavor's got nowhere to hide! In this latest testing, I'm shooting for that traditional Norman Rockwell product.

It is entirely possible I make meatloaf again in the next week. It's been on my mind and the sandwiches have been fantastic. I've been using a 6" sub or telera roll, slices of feta, jarred roast red pepper, raw onion and assorted condiment combinations of mustard, ketchup, mayo, sriracha, giardiniera.
  #120  
Old 02-19-2020, 01:25 PM
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Originally Posted by jnglmassiv View Post
...and assorted condiment combinations of mustard, ketchup, mayo, sriracha, giardiniera.
Giardiniera. I never would have thought of that. Now my taste buds are demanding it! We still have half a jar of That Pickle Guy Minced Hot in the fridge. Just need to make a meatloaf. Maybe dinner Friday.....
  #121  
Old 02-20-2020, 01:34 AM
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Uncultured heathens.

A spicy barbecue sauce is the only acceptable choice.
Per the OP, is guess that makes Chisquirrel a mutant, then.

Me too! Meatloaf with BBQ sauce! (Preferably simmered in it while cooking.)

And if there's mashed potatoes along with, put BBQ sauce on that too!

True story: I ate often at a buffet restaurant that ALWAYS had real roast turkey (not that paper-thin pre-sliced crap) with mashed potatoes and choice of light or darker brown gravy, and a rotating selection of other dishes too. Thursdays they had "Miner's Bones" which was juicy greasy beef ribs swimming in a pan of BBQ sauce.

I asked them for the turkey and mashed potatoes with some of that BBQ sauce for the gravy. I took a few tries to get the server to believe I was really asking for that. What, was I the only one who ever asked for that?
  #122  
Old 02-20-2020, 01:40 AM
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I once had a meatloaf recipe that I've long since lost and wish I still had because I don't remember all the ingredients. But it included orange juice and powdered mustard and maybe some brown sugar and I-don't-remember-what-all-else and it came out Hawaiian Style Sweet And Sour Meatloaf!
  #123  
Old 02-20-2020, 02:45 AM
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Originally Posted by Voyager View Post
My wife admits that I make a better meatloaf than her mother did. When we visited our daughter and her new baby over Christmas, I made three for her freezer.

If you need either, your meatloaf must be deficient. I make mine with barbecue sauce mixed in, and some bacon on top while it is cooking for extra flavor and moistness. And it is nice and juicy without adding anything after.

Brown gravy is good with mash potatoes and turkey of course, even chicken. Have nothing against it. But not needed for my meatloaf.
he wins!

Now its funny banquet who makes a meatloaf tv dinner had a brown sauce that's flavored like its tomato covering
  #124  
Old 02-20-2020, 02:47 AM
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heres a question .... veggies in the meatloaf or no ?
  #125  
Old 02-20-2020, 08:39 AM
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heres a question .... veggies in the meatloaf or no ?
My standard recipe calls for onions and garlic as non-negotiable musts. When I can find decent leeks, I'll happily use them. Hot peppers are OK but I'd rather add heat to the glaze. I've done grated zucchini with mixed results. Grated carrots don't hurt anything but are entirely optional and borderline meaningless.
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  #126  
Old 02-20-2020, 10:50 AM
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Originally Posted by jnglmassiv View Post
I do freeform when I cook it in the smoker. Start on foil till things firm up, then to a rack over a drip tray. The flavor's got nowhere to hide! In this latest testing, I'm shooting for that traditional Norman Rockwell product.

It is entirely possible I make meatloaf again in the next week. It's been on my mind and the sandwiches have been fantastic. I've been using a 6" sub or telera roll, slices of feta, jarred roast red pepper, raw onion and assorted condiment combinations of mustard, ketchup, mayo, sriracha, giardiniera.
You might take a look at Alton Brown's recipe for some ideas. Also, up the umami with a bit of Worcesershire and fish sauce, etc., per Kenji.
  #127  
Old 02-20-2020, 11:30 AM
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I use both (well, if ketchup counts as tomato sauce). My mom's recipe calls for mixing ketchup with the beef (along with ground-up crackers and various spices) but then pouring brown gravy and mushrooms over the top and cooking uncovered. It's simple, but I love it.
  #128  
Old 02-20-2020, 12:15 PM
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That's a rather tender subject. Another slice, anyone?
Brad gets it.
  #129  
Old 02-20-2020, 09:59 PM
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Damn, you guys are making me crave some meatloaf.

I top mine with BBQ sauce or a just few dashes of Tabasco.
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