View Poll Results: Meatloaf: Tomato sauce, or brown gravy?
Tomato sauce 72 60.00%
Brown gravy 48 40.00%
Voters: 120. You may not vote on this poll

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  #51  
Old 01-14-2020, 02:14 PM
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I prefer a good bbq sauce - which may put it in the 'ketchup' category - and then cook it on a grill /in a smoker.

I also tend to make them 'personal' sized (in a muffin tin) - so that individuals can decide to add/subtract things like peppers/onions/etc.
  #52  
Old 01-14-2020, 02:40 PM
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Neither.

I sometimes, but not always, put homemade ketchup (not much like the store version) in the meatloaf mix.

And cold leftover meatloaf sometimes gets a dressing of some sort on the sandwich it's probably eaten in; though what it is varies depending on what mood I'm in.

But meatloaf fresh from the oven IMO doesn't need anything on it.
  #53  
Old 01-14-2020, 02:59 PM
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Okay, I'm not a meatloaf guy, so please explain to me: If you make it with gravy, where does the gravy come from?

I always assumed that meatloaf was only made with tomato sauce (i.e., ketchup) and we all know where that comes from (a bottle). If you make it with gravy, do you make gravy ahead of time, or use gravy from a jar or a powder, or what? Because meatloaf with brown gravy actually sounds pretty good.

(White gravy sounds intriguing too, but I've never seen a recipe for that.)
  #54  
Old 01-14-2020, 03:08 PM
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If we're going outside of the two choices, I'd go with horseradish sauce or even just prepared horseradish.
  #55  
Old 01-14-2020, 04:33 PM
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Originally Posted by madsircool View Post
Recipe, please?
½ cup ketchup
1 tsp ground cumin
dash Worcestershire sauce
dash hot pepper sauce
1 TBSP honey

Free-form the loaf onto a baking sheet, or form into a loaf pan and turn it out onto a baking sheet. Insert a meat thermometer at the middle of the loaf, and about halfway through. Place the pan in the oven. After ten minutes, brush the glaze all over the meatloaf and allow to roast until an internal temperature of 155F has been reached.

Rough Draft: If you roast your meat loaf without shoving it into a bread pan, you'll have plenty of drippings to make gravy from. Or you can just use butter and make a pan gravy with flour and chicken stock.

Last edited by Chefguy; 01-14-2020 at 04:35 PM.
  #56  
Old 01-14-2020, 04:40 PM
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Or you can just rip open a packet of McCormick's Brown Gravy Mix. It's meatloaf, fer Ghu's sake!
  #57  
Old 01-14-2020, 04:43 PM
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Originally Posted by Chefguy View Post
If you roast your meat loaf without shoving it into a bread pan, you'll have plenty of drippings to make gravy from. Or you can just use butter and make a pan gravy with flour and chicken stock.
Ah, I see. Thanks.
  #58  
Old 01-14-2020, 04:44 PM
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I find the poll results appalling.
  #59  
Old 01-14-2020, 06:03 PM
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Originally Posted by Mean Mr. Mustard View Post
I like it with either tomato sauce or gravy.

Don't care for it plain, though.

Two out of three ain't bad.


mmm
Quote:
Originally Posted by WOOKINPANUB View Post
I grew up with tomato sauce but I can imagine some kind of worcestershire concoction might be okay. Maybe even a tacoesque sauce and served with yellow rice.
But gravy?
No, I won't do that.
I can't lie. I can't tell you I'd eat something I won't. No matter how I try I'll never be able.
  #60  
Old 01-14-2020, 07:03 PM
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Originally Posted by Gatopescado View Post
I find the poll results appalling.
Tastelessness knows no bounds. Food pervos FTW!

Maybe the problem is the meat. Beef? Pork? Fowl? Squirrel? Coon? Does armadillo meatloaf require Cholula sauce? Let's say I toss a net from my cabin porch, snag a deer, get it butchered, and add onions and breadcrumbs, what would be the best sauce?
  #61  
Old 01-14-2020, 07:22 PM
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Cumberland Sauce

Although it might depend on what you are mixing the venison with. You'll have to add some other meat, because venison doesn't have enough fat to make a good meatloaf.

Last edited by silenus; 01-14-2020 at 07:24 PM.
  #62  
Old 01-14-2020, 07:36 PM
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Originally Posted by RioRico View Post
Tastelessness knows no bounds. Food pervos FTW!

Maybe the problem is the meat. Beef? Pork? Fowl? Squirrel? Coon? Does armadillo meatloaf require Cholula sauce? Let's say I toss a net from my cabin porch, snag a deer, get it butchered, and add onions and breadcrumbs, what would be the best sauce?
For me, that would be an easy answer. I'd make a blackberry balsamic gastrique. Goes great with venison and most wild game.

Last edited by Aspenglow; 01-14-2020 at 07:36 PM.
  #63  
Old 01-14-2020, 07:40 PM
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Originally Posted by Rough Draft View Post
White gravy sounds intriguing too, but I've never seen a recipe for that.
Chopped onion and garlic sauteed in drippings, some roux (butter and flour), whole milk, salt, and freshly ground black pepper. Add some red pepper flakes, if desired.
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  #64  
Old 01-14-2020, 09:55 PM
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Originally Posted by RioRico View Post
Tastelessness knows no bounds. Food pervos FTW!

Maybe the problem is the meat. Beef? Pork? Fowl? Squirrel? Coon? Does armadillo meatloaf require Cholula sauce? Let's say I toss a net from my cabin porch, snag a deer, get it butchered, and add onions and breadcrumbs, what would be the best sauce?
Ground rat loaf. Once you’ve tasted it, you’ll never go back.
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  #65  
Old 01-15-2020, 06:27 AM
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My wife has about half a dozen dishes that she will cook. She only cooks a few times a year. She does make a pretty good meat loaf and it has a tomato sauce over it.
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  #66  
Old 01-15-2020, 07:58 AM
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Ok, people. How do you make brown gravy with a meatloaf? There's not enough drippings to make a roux. I've used jarred gravy before, but it's kinda gross.

I would like to have gravy, but I just use ketchup. My "topping" is ketchup mixed with A-1 sauce.
  #67  
Old 01-15-2020, 08:23 AM
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Originally Posted by Mean Mr. Mustard View Post
I can't lie. I can't tell you I'd eat something I won't. No matter how I try I'll never be able.
Really? I would do anything for loaf.
  #68  
Old 01-15-2020, 08:42 AM
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Originally Posted by Dolores Reborn View Post
Ok, people. How do you make brown gravy with a meatloaf? There's not enough drippings to make a roux. I've used jarred gravy before, but it's kinda gross.

I would like to have gravy, but I just use ketchup. My "topping" is ketchup mixed with A-1 sauce.
Cook bacon for breakfast and save the grease.

Bacon fat makes the best gravy.

My grandparents kept a grease can on the stove. We don't do that. We use fresh grease from earlier in the day.

Last edited by aceplace57; 01-15-2020 at 08:43 AM.
  #69  
Old 01-15-2020, 09:29 AM
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Let's say I toss a net from my cabin porch, snag a deer, get it butchered, and add onions and breadcrumbs, what would be the best sauce?
Hunger, of course.

Hunger is always the best sauce.
  #70  
Old 01-15-2020, 10:01 AM
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Ketchup mixed with grated horseradish.
  #71  
Old 01-15-2020, 10:55 AM
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Quote:
Originally Posted by Dolores Reborn View Post
Ok, people. How do you make brown gravy with a meatloaf? There's not enough drippings to make a roux. I've used jarred gravy before, but it's kinda gross.

I would like to have gravy, but I just use ketchup. My "topping" is ketchup mixed with A-1 sauce.
Perhaps your beef is too lean. I use a mixture of 20% ground and lean ground (and ground lamb, usually), which will provide some fat in the pan. Use that plus either butter or bacon fat and go from there. If it's not brown enough, add a small amount of Kitchen Bouquet.
  #72  
Old 01-15-2020, 11:20 AM
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I never knew tomato sauce was an option, we always had ketchup. But yeah now that I think about it, brown gravy would complement meatloaf and mashed potatoes really well.
  #73  
Old 01-15-2020, 12:00 PM
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Originally Posted by Dolores Reborn View Post
Ok, people. How do you make brown gravy with a meatloaf? There's not enough drippings to make a roux. I've used jarred gravy before, but it's kinda gross.

I would like to have gravy, but I just use ketchup. My "topping" is ketchup mixed with A-1 sauce.
I use Better Than Bouillon to make gravy. add herbs and spices to taste. Add some to your meatloaf mix for an extra beefy kick. Be careful though, it's really salty, so cut back on your regular salt. For gravy, I use the low sodium version.

As for preference, it' depends on my mood. Done right, a really juicy meatloaf doesn't even need gravy.
  #74  
Old 01-15-2020, 12:12 PM
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A cold meatloaf sandwich, OTOH, demands mustard and relish.
  #75  
Old 01-15-2020, 12:30 PM
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Ketchup mixed with grated horseradish.
So, cocktail sauce, then?
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  #76  
Old 01-15-2020, 05:51 PM
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I prefer brown gravy.
  #77  
Old 01-15-2020, 05:57 PM
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A cold meatloaf sandwich, OTOH, demands mustard and relish.
Mayo, you heathen.
  #78  
Old 01-15-2020, 06:02 PM
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  #79  
Old 01-15-2020, 06:07 PM
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It depends - and I'm probably about to commit heresy here, but sometimes, I like meatloaf with liver included in it - in which case, I prefer a meaty brown gravy. If it's more like a meatball-style recipe, I prefer a tomato-based sauce.
  #80  
Old 01-15-2020, 06:32 PM
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Mayo, you heathen.
Warmed meatloaf sanger with mayo.
  #81  
Old 01-15-2020, 09:37 PM
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Originally Posted by thorny locust View Post
Hunger is always the best sauce.

But Desperation is a Stinky Cologne.
  #82  
Old 01-15-2020, 09:45 PM
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Just because the cat has her kittens in the oven doesn't make them biscuits.
  #83  
Old 01-18-2020, 12:49 PM
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I don't think I've ever made meatloaf with either one but a ketchup based sauce is what I'd expect as default. I smoke meatloaf and roughly follow the Ol' Man Jim's recipe and use the tangy mustard/vinegar/sugar glaze recipe:

https://tvwbb.com/showthread.php?281...im-s-Meat-Loaf

Quote:
Originally Posted by Mangetout View Post
It depends - and I'm probably about to commit heresy here, but sometimes, I like meatloaf with liver included in it - in which case, I prefer a meaty brown gravy.
I haven't been able to stop thinking about a liver-y meatloaf with gravy since reading this a few days ago. Do you have a particular recipe to share?
  #84  
Old 01-18-2020, 12:57 PM
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I haven't been able to stop thinking about a liver-y meatloaf with gravy since reading this a few days ago. Do you have a particular recipe to share?
https://www.krumpli.co.uk/faggots-and-mash-with-peas/
  #85  
Old 01-18-2020, 01:22 PM
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A glaze of ketchup, cumin, honey, Worcestershire and hot sauce. Don't judge me.
Like you, I'm obviously a mutant with regards to meatloaf. I also glaze. Chili sauce (which is nearly ketchup and ketchup can be substituted for the chili sauce), cane vinegar, dark brown sugar, hot sauce.

I also only cook meatloaf free-form on a rack to allow the grease to escape. I cook at high temp to brown the outside, then glaze to caramelize the glaze, with some reserved for serving.

Come mid-spring through early fall, like jnglmassiv, I'll smoke my meatloaf at moderate temperature. Less browning before glazing, but nice smokiness.
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  #86  
Old 01-18-2020, 02:53 PM
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I'm a Brown Gravy Girl, and here's why: I like meat loaf with mashed potatoes. There's something... unseemly about mashed potatoes with tomato sauce.

Once in awhile I prefer macaroni and cheese with meat loaf, in which case I omit the gravy. I don't much care for tomato sauce with mac and cheese, either.
+1 for the mashed potatoes which is why I voted for brown gravy.
  #87  
Old 01-18-2020, 03:49 PM
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See, we always had potatoes au gratin with meatloaf. No need for gravy.
  #88  
Old 01-18-2020, 03:55 PM
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Just because the cat has her kittens in the oven doesn't make them biscuits.
Wasn't that a "Polish Proverb" from Banacek?
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  #89  
Old 01-18-2020, 08:33 PM
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Query: for those favouring a brown gravy option, how do you make it? I don’t like «gravy» out of a pouch, add water, etc.
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Old 01-18-2020, 08:53 PM
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See Post #71.
  #91  
Old 01-18-2020, 09:20 PM
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Missed that, thanks, but wouldn’t work for my recipe - it’s a baked meat loaf, no pan frying.
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  #92  
Old 01-18-2020, 09:24 PM
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I've long been in the habit of keeping excess beef drippings in the freezer. When I make brown gravy for meat loaf, I generally pour off whatever drippings accumulated during the baking of the meat loaf, then add some extra drippings from the freezer if there isn't enough fat.

Make a roux with flour and seasonings. Add beef broth, maybe some leftover wine. (Yeah, right! Open a new bottle!)

Bob's yer uncle. Gravy for the mashed potatoes that go alongside the meat loaf.

ETA: Northern Piper, I don't think I've ever mentioned how much I adore your tagline. Love it.

Last edited by Aspenglow; 01-18-2020 at 09:27 PM.
  #93  
Old 01-18-2020, 09:43 PM
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Query: for those favouring a brown gravy option, how do you make it? I don’t like «gravy» out of a pouch, add water, etc.
Make a roux; add some beef broth/stock, a bit of soy/Worcestershire/Kitchen Bouquet/Better Than Bouillon for color and additional umami, and that's it. I also like adding just plain ol' beef bouillon powder. If you can get some browned bits from the loaf pan, add that, too. But you don't have to overthink this. Just broth + thickener essentially.
  #94  
Old 01-18-2020, 10:54 PM
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Wasn't that a "Polish Proverb" from Banacek?
I think it's a Mary Cooperism.
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Old 01-18-2020, 11:40 PM
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burpo's the winner.
  #96  
Old 01-19-2020, 04:08 AM
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My parents make meatloaf in the pressure cooker. Ground beef, saltines, onions, egg. It's basically gray when it's cooked. My mom adds ketchup and my dad uses French's yellow mustard.

My recipe is from Cook's Illustrated and cooked in the oven, wrapped in bacon, with a ketchup and brown sugar sauce. There's a bit of dijon mustard mixed in with the meat, as well as Worchestershire sauce.
  #97  
Old 01-19-2020, 04:23 AM
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hey you can split the difference like banquet does in its meatloaf tv dinner/ pack ... just color your tomato-based sauce brown .... hungry man does the same tho i perfer it with bbq sauce .. but then ill put bbq sauce on anything

Last edited by nightshadea; 01-19-2020 at 04:23 AM.
  #98  
Old 01-19-2020, 11:43 PM
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Brown gravy over tomato sauce, I guess, but I'm more likely to just give it a good dose of ketchup.

Don't you judge me!
  #99  
Old 01-20-2020, 08:10 AM
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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.
Yes. There should have been a choice for neither. But I'll go one further and say that if the meatloaf is deficient, slathering stuff on top not only won't help it any, it will likely make it even worse.
  #100  
Old 01-20-2020, 08:33 AM
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ETA: Not sure why it double posted.

Last edited by Doug K.; 01-20-2020 at 08:34 AM.
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