yeah - they left off the ‘plain’ option from the poll…
I guess 2 out of 3 ain’t bad…
Intentional.
Meatloaf is usually one way or the other. I have never encountered anyone or any eatery that made meatloaf with both tomato-based sauce and gravy, or with no sauce or gravy. So those options, while occasionally used (apparently) are statistically insignificant.
It also makes for a more reasonable poll. To include all of the options I’d have to have something like this:
[ul][li]Tomato-based: Tomato sauce[/li][li]Tomato-based: Tomato paste[/li][li]Tomato-based: Tomato paste topped with tomato sauce[/li][li]Tomato-based: Catsup[/li][li]Tomato-based: Spaghetti sauce, meatless[/li][li]Tomato-based: Spaghetti sauce, with meat[/li][li]Tomato-based: BBQ sauce[/li][li]Tomato-based: With brown sugar[/li][li]Tomato-based: With mustard[/li][li]Tomato-based: With brown sugar and mustard[/li][li]Tomato-based: Sliced tomatoes[/li][li]Tomato-based: Other (Specify)[/li][li]Brown gravy: Brown gravy[/li][li]Brown gravy: Mushroom gravy[/li][li]Brown gravy: Onion gravy[/li][li]Brown gravy: Other (Specify)[/li][li]All of the above[/li][li]Some of the above[/li][li]None of the above (Specify)[/li][li]Other (Specify)[/li][li]Meatloaf! Only goons eat meatloaf![/li][li]You forgot ____! And you call yourself a cook! :mad:[/ul][/li]So the poll is one type of sauce, or the other. Even if you think you like both types equally, you probably like one just a little bit better than the other.
So nyah! 
While I did vote “brown gravy,” and don’t recall ever having meatloaf with tomato sauce, sauceless meatloaf was pretty common, too (although I’d probably put something like Tabasco on it, my dad might put A1, my brother ketchup, etc. Just standard condiments.)
I liked my mother’s meatloaf, even though it was bland and cooked in a loaf pan. As my palate developed in later years, I started adding different things to bring out more flavor, and ditched the boil-in-grease method for roasting on a baking sheet for more browned surface. Still, a meatloaf sandwich on white bread with mayo and lettuce was always a treat in my sack lunch.
Between the two, I don’t recall ever having home made meatloaf* with brown gravy, only catsup. However, I’d expect it with the gravy in a restaurant setting.
The last couple times I’ve made meatloaf, this has worked great:
Ol’ Man Jim’s Meatloaf
The glaze here is mustard/vinegar based, a really nice change.
*one word or two? This thread isn’t really clearing it up.
(golf clap) - Well done, gigi
Me? Brown gravy. Won’t touch the tomato sauce type.
Can’t vote, because my choice ain’t there. Good meatloaf doesn’t need any sort of gravy.
The only times I’ve had meatloaf with brown gravy, the gravy was lacking in flavor, so I gravitated towards a ketchup or chili sauce glaze. I usually don’t do meatloaf in the summer, but I just saw a recipe for doing it on the smoker, so I may try that.
And I make jalapeno cheddar mashed potatoes. Not only do they not need gravy, but gravy would detract from their yumminess.
My recipe includes mixing tomato sauce into the meat pre-baking, so I normally serve it with brown gravy if I think that’s necessary, which it usually is as far as DH is concerned. He says he just thinks any meatloaf, no matter who cooks it, needs gravy. Hmmph.
My version is similar to yours, but I include dry onion soup mix instead of the dried onion. I’ve also been known to mix in shredded cheese.
The A1 idea sounds plausible.
BBQ sauce or brown gravy.
Tomato sauce when it’s cold and served in a Sanger.
Help me out. A Sanger?
I think this poll is based on a faulty premise.
I make my meatloaves with ketchup on top. I dont see that as tomato sauce. Do people actually make a “sauce” of tomato things for meatloaf>
Also. I doubt that people make meatloaves with a brown gravy.
Australian slang for a sandwich, I think.
Neither. Yuck. If I’m going to put anything at all on my meatloaf I’ll use A1 sauce.
My Sweetie started making meatloaf with no breadcrumbs or eggs or any of that other crap. He uses mild chunky salsa to hold it all together and give it awesome flavor. It’s moist and yummy. It really doesn’t need any sauce at all. I used to have A1 on hand at all times just in case he made meatloaf. I don’t think I’ve had any for over 2 years now so it’s been at least that long since I’ve put anything on my meatloaf.
I like both, but meatloaf with good brown gravy is better.
Ah, that would make sense. Couldn’t piece that together and google wasn’t helping me.
Can’t vote, because “neither” is my preference. Good homemade meatloaf doesn’t need it.
Meat loaf with a tomato sauce glaze, slivers of green bell pepper on top, and au gratin potatoes that have a nice, cheesy crust is the only way to make this meal. In some restaurants here, they put a hard boiled egg in the middle, which does not taste bad but does look a bit strange when it is in a slice on your plate.
We never cooked anything on our meatloaf, and I still don’t. When I serve it, it’s usually with the ketchup bottle on the table, but occasionally, I’ll open a can of brown gravy if I make mashed potatoes.
Yes, canned gravy. If you don’t like it, you don’t have to eat it. 