# So what's on your meatloaf? **URL:** \ **Category:** Cafe Society\ **Created:** [July 14, 2010, 1:03am UTC](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615 "2010-07-14T01:03:08Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![Claude\_Remains](https://avatars.discourse-cdn.com/v4/letter/c/898d66/32.png) [@Claude\_Remains](https://boards.straightdope.com/u/Claude_Remains)\ **Post date:** [July 14, 2010, 2:15pm UTC](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615/41 "2010-07-14T14:15:03Z")
Red stuff on meatloaf. Brown stuff on Salisbury steak. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 14, 2010, 2:18pm UTC](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615/42 "2010-07-14T14:18:43Z")
> [@devilsknew](#): > > - I find that quite ironic\*, as the original Hamburger is a Frikadelle and more meatloaf, farce, or faggot -like than its modern inheritance. Sure. But the modern hamburger is not a frikadelle, farce, faggot, or meatloaf. So it really doesn’t matter what its provenance is, that is not what it is today. It’s one of the main things that distinguish an American hamburger from its ancestors. ---
**Author:** ![MTCicero](https://avatars.discourse-cdn.com/v4/letter/m/a4c791/32.png) [@MTCicero](https://boards.straightdope.com/u/MTCicero)\ **Post date:** [July 14, 2010, 2:40pm UTC](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615/43 "2010-07-14T14:40:24Z")
> [@pulykamell](#): > > And White Castle burgers, so far as I can tell, do not contain any filler in the same way a meatloaf does. It doesn’t taste anything like meatloaf. Agreed. ---
**Author:** ![Huerta88](https://avatars.discourse-cdn.com/v4/letter/h/82dd89/32.png) [@Huerta88](https://boards.straightdope.com/u/Huerta88)\ **Post date:** [July 14, 2010, 2:43pm UTC](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615/44 "2010-07-14T14:43:41Z")
Mayonnaise, between two slices of whole wheat bread. ---
**Author:** ![Terraplane](https://avatars.discourse-cdn.com/v4/letter/t/74df32/32.png) [@Terraplane](https://boards.straightdope.com/u/Terraplane)\ **Post date:** [July 14, 2010, 3:22pm UTC](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615/45 "2010-07-14T15:22:10Z")
I make mine with a spicy tomato based chili sauce and when I was a kid mom made it with the standard ketchup glaze so I’ve never tried it with brown gravy. It does sound good that way but the red stuff is what I’m used to. ---
**Author:** ![Tethered\_Kite](https://avatars.discourse-cdn.com/v4/letter/t/a5b964/32.png) [@Tethered\_Kite](https://boards.straightdope.com/u/Tethered_Kite)\ **Post date:** [July 14, 2010, 3:24pm UTC](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615/46 "2010-07-14T15:24:23Z")
A couple of strips of bacon and BBQ sauce. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [July 14, 2010, 3:43pm UTC](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615/47 "2010-07-14T15:43:05Z")
Bacon and ketchup for a glaze. Brown gravy then goes over the potatoes and the slices of loaf on my plate. Cold meatloaf sandwiches are served with relish. ---
**Author:** ![Rushgeekgirl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rushgeekgirl/32/3715_2.png) [@Rushgeekgirl](https://boards.straightdope.com/u/Rushgeekgirl)\ **Post date:** [July 14, 2010, 3:43pm UTC](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615/48 "2010-07-14T15:43:40Z")
Red. Actually tomato paste with brown sugar. My filler is a mix of milk-soaked white bread and oats. I add red and green peppers and onions to a mix of ground chuck or turkey and italian sausage. I sometimes add bacon to the bottom and top of the dish. Occasionally I add a layer of mashed potatoes if I have some left over laying around. Everyone begs me to make it on holidays so I reckon it must taste good. I don’t think I’ve ever had brown gravy on meatloaf. Isn’t that like a big hunk of Salisbury steak? ---
**Author:** ![In\_Winnipeg](https://avatars.discourse-cdn.com/v4/letter/i/a8b319/32.png) [@In\_Winnipeg](https://boards.straightdope.com/u/In_Winnipeg)\ **Post date:** [July 14, 2010, 3:47pm UTC](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615/49 "2010-07-14T15:47:50Z")
\ My girlfriend once ordered meatloaf at Perkins. When it arrived, she found out that the meat in it looked to be leftover taco meat like they used for nachos. ---
**Author:** ![Claude\_Remains](https://avatars.discourse-cdn.com/v4/letter/c/898d66/32.png) [@Claude\_Remains](https://boards.straightdope.com/u/Claude_Remains)\ **Post date:** [July 14, 2010, 3:57pm UTC](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615/50 "2010-07-14T15:57:59Z")
> [@silenus](#): > > Cold meatloaf sandwiches are served with relish. This is so interesting that I’m about to nuke a frozen Boston Market meatloaf dinner then chill it off and make me a sammich! ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [July 14, 2010, 4:34pm UTC](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615/51 "2010-07-14T16:34:37Z")
> [@pulykamell](#): > > And White Castle burgers, so far as I can tell, do not contain any filler in the same way a meatloaf does. It doesn’t taste anything like meatloaf. As a whole it tastes like meatloaf, it’s a deconstructed meatloaf… the bun is the filler. Why, there are even [White Castle meatloaf recipes](http://www.astray.com/recipes/?show=Castle%20loaf%20supreme) the things are so redolent and akin to meatloaf. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 14, 2010, 5:02pm UTC](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615/52 "2010-07-14T17:02:33Z")
> [@devilsknew](#): > > As a whole it tastes like meatloaf, it’s a deconstructed meatloaf… the bun is the filler. Why, there are even [White Castle meatloaf recipes](http://www.astray.com/recipes/?show=Castle%20loaf%20supreme) the things are so redolent and akin to meatloaf. So? They make stuffing out of White Castle hamburgers, it doesn’t mean a White Castle is “deconstructed” stuffing or anything silly like that. I’m sure you can make a meatloaf out of a McDonald’s hamburger, too. And that doesn’t make that a “deconstructed meatloaf,” either. Once again, let’s just agree to disagree on this. ---
**Author:** ![Loisseau](https://avatars.discourse-cdn.com/v4/letter/l/2bfe46/32.png) [@Loisseau](https://boards.straightdope.com/u/Loisseau)\ **Post date:** [July 14, 2010, 7:59pm UTC](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615/53 "2010-07-14T19:59:08Z")
My mom’s meatloaf had ketchup in the meat and bacon and ketchup all over it while baking. Bacon was chewy and the ketchup ended up like a sweet bbq sauce. Served with mashed spuds and mixed veggies. Great comfort food! ---
**Author:** ![CrazyCatLady](https://avatars.discourse-cdn.com/v4/letter/c/dfb087/32.png) [@CrazyCatLady](https://boards.straightdope.com/u/CrazyCatLady)\ **Post date:** [July 14, 2010, 8:34pm UTC](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615/54 "2010-07-14T20:34:25Z")
There’s nothing on my meatloaf because, as a person with actual taste buds, I don’t eat the stuff when avoidance is at feasible and gag down as little as possible when avoidance isn’t feasible. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [July 14, 2010, 8:41pm UTC](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615/55 "2010-07-14T20:41:59Z")
(cliche voice on) You just haven’t had a good one yet! (CV off) ---
**Author:** ![Loisseau](https://avatars.discourse-cdn.com/v4/letter/l/2bfe46/32.png) [@Loisseau](https://boards.straightdope.com/u/Loisseau)\ **Post date:** [July 14, 2010, 8:49pm UTC](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615/56 "2010-07-14T20:49:23Z")
> [@CrazyCatLady](#): > > There’s nothing on my meatloaf because, as a person with actual taste buds, I don’t eat the stuff when avoidance is at feasible and gag down as little as possible when avoidance isn’t feasible. I agree with silenus- try your actual taste buds on this bad boy! [Tuscan meatloaf with mushroom sauce](http://simplyrecipes.com/recipes/tuscan_meatloaf_with_mushroom_sauce/) ---
**Author:** ![CrazyCatLady](https://avatars.discourse-cdn.com/v4/letter/c/dfb087/32.png) [@CrazyCatLady](https://boards.straightdope.com/u/CrazyCatLady)\ **Post date:** [July 14, 2010, 9:10pm UTC](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615/57 "2010-07-14T21:10:33Z")
It sounds even more disgusting than most of them, combining the foul texture and mouthfeel of meatloaf with the abomination that is fungus. ---
**Author:** ![NAF1138](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/naf1138/32/3245_2.png) [@NAF1138](https://boards.straightdope.com/u/NAF1138)\ **Post date:** [July 14, 2010, 9:13pm UTC](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615/58 "2010-07-14T21:13:52Z")
Generally this mixture 1 c ketchup 1/3 c dark brown sugar 1/3 c white sugar juice of half a lemon 1 tsp dry mustard 1 tsp yellow mustard 1/4 tsp liquid smoke (mesquite) 1 T balsamic or red wine vinegar 1/4 tsp cayenne pepper (or to taste) 1/4 tsp onion powder 1/4 tsp garlic powder Mixed well and 1/3 incorporated into the meat mixture the remainder used as glaze. I guess that puts me in the ketchup camp. My only problem with this recipe is that it is a bit too wet after cooking. I would like a slightly firmer (but not quite crusty) glaze. But I don’t want to add more sugar. If anyone has suggestions I would love to hear them. ---
**Author:** ![Eugene\_of\_Sandwich](https://avatars.discourse-cdn.com/v4/letter/e/c37758/32.png) [@Eugene\_of\_Sandwich](https://boards.straightdope.com/u/Eugene_of_Sandwich)\ **Post date:** [July 14, 2010, 9:27pm UTC](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615/59 "2010-07-14T21:27:31Z")
I like the red stuff for the tomatoey flavor and also gravy galore. Belch Appetit!! ---
**Author:** ![samclem](https://avatars.discourse-cdn.com/v4/letter/s/a9a28c/32.png) [@samclem](https://boards.straightdope.com/u/samclem)\ **Post date:** [July 14, 2010, 10:21pm UTC](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615/60 "2010-07-14T22:21:08Z")
> [@NAF1138](#): > > Generally this mixture > > 1 c ketchup > 1/3 c dark brown sugar > 1/3 c white sugar > juice of half a lemon > 1 tsp dry mustard > 1 tsp yellow mustard > 1/4 tsp liquid smoke (mesquite) > 1 T balsamic or red wine vinegar > 1/4 tsp cayenne pepper (or to taste) > 1/4 tsp onion powder > 1/4 tsp garlic powder > > Mixed well and 1/3 incorporated into the meat mixture the remainder used as glaze. > My only problem with this recipe is that it is a bit too wet after cooking. I would like a slightly firmer (but not quite crusty) glaze. But I don’t want to add more sugar. It just strikes me as too much sugar period. [Previous page](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615.md?page=2) [Next page](https://boards.straightdope.com/t/so-whats-on-your-meatloaf/546615.md?page=4)