I’m not objecting to the idea of V-8 juice in meatloaf. But how does it qualify as a substitute for the eggs? The point of adding eggs to the mix is to bind the loaf together as it cooks. Juice is not going to do that; if anything it’s going to have the opposite effect.
Ketchup and sriracha.
Oh, and we make the meatloaf with Vidalia onion dressing.
Sure. A good meatloaf don’t need no sauce or gravy, just as a good French fry don’t need no ketchup. That said, it’s just so much “homier” for me when I get or make a meatloaf with mashed taters and peas and plenty of gravy.
Try meatloaf with Spanish rice. It’s pretty good!
If you ever ate my mother’s meatloaf, in which she used maybe one or two drops of Worcester during preparation, you know that more Worcester was necessary when the meal was served. I still add more, to this day.
As for the ketchup/tomato sauce/gravy question, I really don’t care–I’ve had meatloaf with all of the above, and enjoyed it every time. Always with mashed potatoes.
Catsup.
If you make it with gravy, you just basically made Salisbury steak haven’t you?
Tomato sauce on good, honest meatloaf sounds to me like a pervo abomination. Guess I’ll have to try it before I die. Just before, probably.
Uncultured heathens.
A spicy barbecue sauce is the only acceptable choice.
My mom always made it with ketchup, but I’ve had it other ways and loved them all.
Given those two choices, gravy.
They’re essentially the same thing. It’s like asking what the difference between a roast and a steak is. Just how it’s cut and the method of cooking. Now, meatloaf can come with tomato sauce instead of brown gravy, so I guess that’s one difference, but they’re both variations on the same theme.
If I were going to do it with tomato sauce I would go all out and cover it with mozzarella cheese and make a full-blown marinara type sauce and slice some artichoke hearts or something. Use a recipe like this one and substitute the meat loaf for the meatballs.
Brown sauce is OK and closer to what I prefer. But most often I squirt a few shakes of Cholula or similar hot sauce and then pour some A-1 on it. It’s meat loaf. Let it be meat loaf.
Given my druthers, I’d take a ketchup-based sauce.
But I’ll not turn down either.
A glaze of ketchup, cumin, honey, Worcestershire and hot sauce. Don’t judge me.
Same here but if you add some mushrooms to the brown gravy, that might swing me over to the opposition.
BBQ sauce is a tomato sauce. 
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 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.
Recipe, please?
I voted “tomato sauce” on the grounds that ketchup is a sauce made from tomatoes.