Red stuff on meatloaf.
Brown stuff on Salisbury steak.
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.
Agreed.
Mayonnaise, between two slices of whole wheat bread.
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.
A couple of strips of bacon and BBQ sauce.
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.
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?
<slight derail>
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.
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!
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 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.
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!
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.
(cliche voice on) You just haven’t had a good one yet! (CV off)
I agree with silenus- try your actual taste buds on this bad boy!
It sounds even more disgusting than most of them, combining the foul texture and mouthfeel of meatloaf with the abomination that is fungus.
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.
I like the red stuff for the tomatoey flavor and also gravy galore. Belch Appetit!!
It just strikes me as too much sugar period.