Only two voting options. If you put something else on, then you’re some kind of mutant. (Nothing wrong with that.)
Do you prefer meatloaf with tomato sauce, or meatloaf with brown gravy?
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.
Does catsup count as tomato sauce?
Yeah, when I was a kid, I used ketchup. Now it’s gravy, if anything.
There should be a dent in the top of the meatloaf before you put it in the oven. This dent is filled with the tomato sauce of your choosing.
Once the loaf has been cooked, rested, sliced, and plated, there should be gravy. Either brown of hopefully, mushroom.
Both are fine, I guess gravy by a nose. Actually grandma made it with brown gravy, tomato sauce was in the TV dinners, so far and away brown gravy with tomato sauce still in the starting gate.
How grandma changs things.
I used to put V-8 juice into my meatloaf back when Little Pianola had an egg allergy. It was an acceptable substitute. I poured the rest of the 6 oz can over the top.
Now I’ve gone back to using an egg. Brown gravy all the way. Meatloaf requires mashed potatoes.
although my meatloaf recipe is essentially my meatball recipe. I could easily serve slices alongside spaghetti with marinara sauce.
I live in a mixed household. I’m tomato sauce, the wife is gravy. So she makes two smaller loaves rather than one bigger one. With mashed.
This really can go either way for me, but I typically make it with brown gravy, because, as has been said, mashed potatoes (and usually peas, too, for me.)
Yes.
I grew up with tomato sauce. The only places I’ve seen meatloaf with gravy are diners and buffets.
I wonder if it’s a regional thing? WAG: Brown gravy is more popular in the South.
White gravy. Seriously.
I like it with either tomato sauce or gravy.
Don’t care for it plain, though.
Two out of three ain’t bad.
mmm
Worcestershire sauce. Seriously.
Tomato sauce is my second choice.
Tomato sauce, i.e., ketchup mixed with dark brown sugar and slathered over the top of the loaf before sticking it back in the oven for the final fifteen minutes of baking. :o
Worcestershire sauce is an integral part of the loaf itself.
Gravy when it’s hot.
Ketchup on cold meatloaf sandwiches.
I wouldn’t turn down either but if I had to pick in a restaurant I’d go for gravy. Now, meatloaf sandwiches are another story, no tomato sauce or gravy, just lettuce and some spicy mustard, thanks.
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, Little Pianola and Little Banjo always require peas with meatloaf and mashed potatoes. Even though they are now 29 and 24,