I voted for tomato-based topping, but I usually make it with brown gravy for my husband. He likes mashed potatoes as a side, and says that you can’t mixed ketchupy meatloaf with brown gravy.
None of this post makes any sense to me. People makes meatloaves with tomato suace and/or gravy all the time.
Not sure what you mean, unless we have different definitions of “brown gravy.” Like I’ve said above, if a sauce is served with meatloaf, brown gravy is all I’ve ever had it with. It seems like tomato sauce is more common, but, for whatever reason, I’ve never had it that way.
I mean, just look at a basic frozen dinner meatloaf. What’s that? Brown gravy. When my folks made meatloaf, that was basically what it was like. Mashed potatoes, meatloaf, brown gravy (usually mushroom gravy), and another vegetable on the side. Sometimes, there would be no gravy, but usually there was. When I make my meatloaves, I do the same thing, although not necessarily mushroom gravy, but often plain brown gravy or onion gravy.
Zoid, how bout a recipe for that mushroom gravy? Please? And thank you.