I would do anything for loaf, but I won’t do that.
The thick juice bound it as well as an egg would’ve. No idea why.
I’m not a food scientist, but I play one on TV.
I’m assuming you had bread crumbs in the loaf? That might have had something to do with it.
Yeah, I always use breadcrumbs. No breadcrumbs means you just fixed yourself a giant roasted hamburger.
Of the two, brown gravy. I have never put tomato sauce on meatloaf. But I often will use a lot of ketchup
Not that there’s anything wrong with that.
+1
Want.
Give.
Now.
Please.
Ketchup.
If it’s a ground-turkey meatloaf, plain.
Oh, yeah. Catsup was made for meatloaf sammys.
Dennis
I prefer a good bbq sauce - which may put it in the ‘ketchup’ category - and then cook it on a grill /in a smoker.
I also tend to make them ‘personal’ sized (in a muffin tin) - so that individuals can decide to add/subtract things like peppers/onions/etc.
Neither.
I sometimes, but not always, put homemade ketchup (not much like the store version) in the meatloaf mix.
And cold leftover meatloaf sometimes gets a dressing of some sort on the sandwich it’s probably eaten in; though what it is varies depending on what mood I’m in.
But meatloaf fresh from the oven IMO doesn’t need anything on it.
Okay, I’m not a meatloaf guy, so please explain to me: If you make it with gravy, where does the gravy come from?
I always assumed that meatloaf was only made with tomato sauce (i.e., ketchup) and we all know where that comes from (a bottle). If you make it with gravy, do you make gravy ahead of time, or use gravy from a jar or a powder, or what? Because meatloaf with brown gravy actually sounds pretty good.
(White gravy sounds intriguing too, but I’ve never seen a recipe for that.)
If we’re going outside of the two choices, I’d go with horseradish sauce or even just prepared horseradish.
½ cup ketchup
1 tsp ground cumin
dash Worcestershire sauce
dash hot pepper sauce
1 TBSP honey
Free-form the loaf onto a baking sheet, or form into a loaf pan and turn it out onto a baking sheet. Insert a meat thermometer at the middle of the loaf, and about halfway through. Place the pan in the oven. After ten minutes, brush the glaze all over the meatloaf and allow to roast until an internal temperature of 155F has been reached.
Rough Draft: If you roast your meat loaf without shoving it into a bread pan, you’ll have plenty of drippings to make gravy from. Or you can just use butter and make a pan gravy with flour and chicken stock.
Or you can just rip open a packet of McCormick’s Brown Gravy Mix. It’s meatloaf, fer Ghu’s sake!
Ah, I see. Thanks.
I find the poll results appalling.
I can’t lie. I can’t tell you I’d eat something I won’t. No matter how I try I’ll never be able.
Tastelessness knows no bounds. Food pervos FTW!
Maybe the problem is the meat. Beef? Pork? Fowl? Squirrel? Coon? Does armadillo meatloaf require Cholula sauce? Let’s say I toss a net from my cabin porch, snag a deer, get it butchered, and add onions and breadcrumbs, what would be the best sauce?