# Meat loaf: Tomato sauce, or brown gravy? **URL:** \ **Category:** Cafe Society\ **Created:** [August 3, 2013, 3:18pm UTC](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249 "2013-08-03T15:18:29Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\ **Post date:** [August 3, 2013, 8:43pm UTC](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249/21 "2013-08-03T20:43:58Z")
Ketchup. Not tomato sauce. ---
**Author:** ![Queen\_Tonya](https://avatars.discourse-cdn.com/v4/letter/q/4491bb/32.png) [@Queen\_Tonya](https://boards.straightdope.com/u/Queen_Tonya)\ **Post date:** [August 3, 2013, 9:08pm UTC](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249/22 "2013-08-03T21:08:55Z")
I can’t choose, we like both. I do my pot roasts in a crock pot and make tons of gravy from the awesome juices. Once cooled, I save a quart freezer bag that subsequently gets pulled out to accompany meatloaf. If I don’t have any gravy reserves, we do the tomato-y glaze instead. ---
**Author:** ![Infovore](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/infovore/32/420_2.png) [@Infovore](https://boards.straightdope.com/u/Infovore)\ **Post date:** [August 3, 2013, 9:43pm UTC](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249/23 "2013-08-03T21:43:54Z")
Brown gravy for me. That’s how my mom made it, and meat loaf is one of the few things I can actually make on my own (I fail as a cook). We usually use mushroom gravy, with extra ones tossed in because we both like mushrooms. ---
**Author:** ![huck](https://avatars.discourse-cdn.com/v4/letter/h/b5a626/32.png) [@huck](https://boards.straightdope.com/u/huck)\ **Post date:** [August 3, 2013, 10:16pm UTC](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249/24 "2013-08-03T22:16:34Z")
I voted for the gravy, but don’t really care for either. The best thing to do for meatloaf is to bake it on a flat pan, preferably on a rack, so it doesn’t turn into a soggy greasy mess. The second best thing is to use good-quality pork sausage (homemade if possible) to make up half the quantity of meat. ---
**Author:** ![Rhiannon8404](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rhiannon8404/32/17929_2.png) [@Rhiannon8404](https://boards.straightdope.com/u/Rhiannon8404)\ **Post date:** [August 3, 2013, 11:12pm UTC](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249/25 "2013-08-03T23:12:24Z")
Between the two, it’s definitely brown gravy! Yum! I do not like the baked on tomatoey stuff at all. We don’t usually have either at home. We just cook it and then dip the bites in a bit of ketchup as we’re eating it. ---
**Author:** ![tadtooornamental](https://avatars.discourse-cdn.com/v4/letter/t/c89c15/32.png) [@tadtooornamental](https://boards.straightdope.com/u/tadtooornamental)\ **Post date:** [August 3, 2013, 11:25pm UTC](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249/26 "2013-08-03T23:25:33Z")
> [@Johnny\_L.A](#): > > I’ve had bad meatloaf, and I’ve had good meatloaf. I agree that the Quaker Oats recipe sounds a bit bland, but I think it’s about what you’re used to. Some people might think dad’s recipe sounds awful. I think his was the best (in spite of the effect the dehydrated onions had on the atmosphere a few hours later). > > Hm… Maybe I’ll make meatloaf sometime in the next few days. I think the whole point for me is that meatloaf is sort of bland. That is: it tastes like meat and sauce. It’s comfort food! That said, my basic meatloaf recipe is similar to Quakers: meat, oats, egg. Sauce is ketchup, yellow mustard and brown sugar mixed. And now I want meatloaf. Guess I know what’s for dinner! ---
**Author:** ![Sigmagirl](https://avatars.discourse-cdn.com/v4/letter/s/c89c15/32.png) [@Sigmagirl](https://boards.straightdope.com/u/Sigmagirl)\ **Post date:** [August 3, 2013, 11:49pm UTC](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249/27 "2013-08-03T23:49:30Z")
Gravy for hot meatloaf, with mashed potatoes. Ketchup for cold leftover meatloaf sandwiches. ---
**Author:** ![Tethered\_Kite](https://avatars.discourse-cdn.com/v4/letter/t/a5b964/32.png) [@Tethered\_Kite](https://boards.straightdope.com/u/Tethered_Kite)\ **Post date:** [August 4, 2013, 12:38am UTC](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249/28 "2013-08-04T00:38:40Z")
I top mine with bacon strips and glaze with ketchup. My goofy SIL puts boiled eggs inside, lined up in a row so every slice has an egg slice in the middle of it. WTF? Meatloaf Surprise? No sauce. And no flavor. Last night I was reading about the Stanley Hotel in Estes Park, CO and their specialty of the house is elk, buffalo and pork meatloaf with a mushroom gravy for $22. a plate. Yum. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [August 4, 2013, 1:13am UTC](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249/29 "2013-08-04T01:13:33Z")
Ketchup-based sauce, glazed on, with more liquid after it’s sliced. Sadly, I don’t have the recipe for my favorite meatloaf. And even if I did, I’d have to adjust it a good deal, since the original recipe was for about 200 servings. ---
**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\ **Post date:** [August 4, 2013, 1:16am UTC](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249/30 "2013-08-04T01:16:24Z")
Tomato-based barbecue sauce. ---
**Author:** ![gigi](https://avatars.discourse-cdn.com/v4/letter/g/a587f6/32.png) [@gigi](https://boards.straightdope.com/u/gigi)\ **Post date:** [August 4, 2013, 4:27am UTC](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249/31 "2013-08-04T04:27:27Z")
> [@simster](#): > > Is it by the dashboard lights? then with ketchup/tomato based sauce is paradise. > > If its being served on a hot summer nite, I prefer the brown gravy. I used crushed matzah as the bread in my meat loaf. Because, you know, leaven can wait. ---
**Author:** ![dropzone](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dropzone/32/7515_2.png) [@dropzone](https://boards.straightdope.com/u/dropzone)\ **Post date:** [August 4, 2013, 4:38am UTC](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249/32 "2013-08-04T04:38:40Z")
I have never had less trouble choosing on a poll; like French fries, meatloaf exists solely as a vehicle for ketchup. It’s not that brown gravy is bad on meatloaf. It’s simply unimaginable, and that liter of ketchup I bought tonight isn’t going to eat itself. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [August 4, 2013, 4:45am UTC](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249/33 "2013-08-04T04:45:00Z")
My favorite tomato-based glaze is just plain ketchup mixed with an equal amount of Muscovado real brown sugar. Spread it all over the top and sides while the meat loaf is in the oven and then spoon on as needed when dining. ---
**Author:** ![eschereal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/eschereal/32/18939_2.png) [@eschereal](https://boards.straightdope.com/u/eschereal)\ **Post date:** [August 4, 2013, 4:48am UTC](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249/34 "2013-08-04T04:48:44Z")
Gravy on mashed potatoes? Ewww. Give me butter any day. ---
**Author:** ![Little\_Nemo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/little_nemo/32/3120_2.png) [@Little\_Nemo](https://boards.straightdope.com/u/Little_Nemo)\ **Post date:** [August 4, 2013, 4:53am UTC](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249/35 "2013-08-04T04:53:48Z")
> [@dropzone](#): > > meatloaf exists solely as a vehicle for ketchup. I thought Meat Loaf existed solely as a vehicle for Jim Steinman. ---
**Author:** ![Dallas\_Jones](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dallas_jones/32/3277_2.png) [@Dallas\_Jones](https://boards.straightdope.com/u/Dallas_Jones)\ **Post date:** [August 4, 2013, 5:19am UTC](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249/36 "2013-08-04T05:19:26Z")
Both should have been an option. Proper meat loaf gets a tomato based glaze baked into the top while in the oven. Then when sliced and plated next to the mashed potatoes, gets brown gravy over the top. ---
**Author:** ![Elyanna](https://avatars.discourse-cdn.com/v4/letter/e/b5ac83/32.png) [@Elyanna](https://boards.straightdope.com/u/Elyanna)\ **Post date:** [August 4, 2013, 5:20am UTC](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249/37 "2013-08-04T05:20:33Z")
BBQ sauce. I make a turkey, couscous, and veggie meatloaf with barbeque sauce. ---
**Author:** ![Alan\_Smithee](https://avatars.discourse-cdn.com/v4/letter/a/2acd7d/32.png) [@Alan\_Smithee](https://boards.straightdope.com/u/Alan_Smithee)\ **Post date:** [August 4, 2013, 8:06am UTC](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249/38 "2013-08-04T08:06:46Z")
> [@Elyanna](#): > > BBQ sauce. I make a turkey, couscous, and veggie meatloaf with barbeque sauce. Wow. I never imagined one food could be wrong in so many ways! 😛 ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [August 4, 2013, 2:16pm UTC](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249/39 "2013-08-04T14:16:06Z")
> [@For You](#): > > Gravy on mashed potatoes? Ewww. Give me butter any day. Can’t make gravy, eh? 😃 ---
**Author:** ![BigT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bigt/32/12044_2.png) [@BigT](https://boards.straightdope.com/u/BigT)\ **Post date:** [August 4, 2013, 2:27pm UTC](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249/40 "2013-08-04T14:27:24Z")
I honestly prefer it plain, although the red sauce doesn’t hurt that. Ketchup would, though. The sauce can’t be that strong. You can make the red sauce with ketchup, but that can’t be all that’s in it. I voted for gravy, though, based on the fact that, if you think need to put stuff on it, it’s probably not very moist, and gravy is better for moistening. But I’d still rather have a moist one with no sauce. [Previous page](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249.md?page=1) [Next page](https://boards.straightdope.com/t/meat-loaf-tomato-sauce-or-brown-gravy/665249.md?page=3)