Do you glaze your meatloaf?

A friend and I were discussing wether or not we glaze our meatloaf. She told me she does not, and I do. My fiance' does not, my mother does! Funny how the same dish can be perpared so many different ways, and yet still be good no matter how it is prepared.

So do you glaze? And if so how do you make your glaze? And when do you place it over your meatloaf?

My glaze is simply ketchup, brown sugar, and a little mustard stirred together and placed atop the meatloaf 15 min.'s before taking it out of the oven. It is a tasty addition. But I love meatloaf that is unglazed as well

I always glaze my meatloaf. I think this keeps it from getting dry especially since I mold mine in a loaf pan and then turn it out onto a cookie sheet. This is a recipe I make over and over. It calls for buffalo but I've also made it with ground venison and it's delicious.

1 pound baby Yukon Gold or Dutch yellow potatoes
5 tablespoons olive oil, divided


1 1/2 cups chopped crimini (baby bella) mushrooms
1 cup chopped red onion
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme


1 pound ground buffalo meat
1 large egg
3/4 cup tomato sauce, divided


1/2 cup panko (Japanese breadcrumbs)*
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon dried crushed red pepper


1 garlic clove, pressed
2 5-ounce bags fresh spinach

PreparationPreheat oven to 375°F. Toss potatoes with 1 tablespoon oil in medium bowl. Place on 13x9-inch rimmed baking sheet or roasting pan. Sprinkle with salt. Roast 20 minutes.

Meanwhile, heat 2 tablespoons oil in medium skillet over medium heat. Add mushrooms and onion; sauté until mushrooms are beginning to brown and onion is translucent, about 4 minutes. Remove from heat; mix in sage and thyme. Cool slightly.

Mix buffalo, mushroom mixture, egg, 1/2 cup tomato sauce, panko, salt, and pepper in large bowl. Push potatoes to sides of baking sheet; shape buffalo mixture into 6x3-inch loaf in center of sheet. Roast 30 minutes. Combine 1/4 cup tomato sauce and red pepper in small bowl. Pour over top of meatloaf. Roast 20 minutes longer. Remove from oven; let rest while preparing spinach.

Heat remaining 2 tablespoons oil and garlic in large pot over medium-high heat. Add spinach, and toss until wilted, about 3 minutes. Season to taste with salt. Slice meatloaf; serve potatoes and spinach alongside.

*Available in the Asian foods section of some supermarkets and at Asian markets.

Wow this sounds delicious, Jfain is the Buffalo meat alot leaner than ground round? I do not think I could find it here, so I would most likely have to use Gr. Round.

Yes it is much leaner. I hardly ever eat ground beef. I usually substitute in recipes that call for it with buffalo, venison or ostrich. I'm all about eating what I want with out being fat or unhealthy. People are always amazed that I eat so much and stay so skinny but it really is just all about eating low fat and exercising.

Sometimes I glaze with the ketchup and brown sugar, etc. but most of the time the requested way of making it is covered with tomato soup. That is a big favorite here - a good-sized spoon of condensed tomato soup (in place of tomato sauce, etc.) in the meat mixture and the rest slightly diluted with water and poured over.

Mine gets topped with ketchup but I wouldn't call it a glaze.

CanMan where did you get that funny Avatar??? That cracks me up, anyone ever tell you that you're a nut

Thanks for the laugh!!!

CanMan said:

Mine gets topped with ketchup but I wouldn't call it a glaze.

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Just taking up space on my computer for years. Thought it was appropriate for Thanksgiving. After years of being a webmaster and writing newsletters and bulletins for multiple organizations, I guess it made me a little nutty.

CanMan said:

Just taking up space on my computer for years. Thought it was appropriate for Thanksgiving. After years of being a webmaster and writing newsletters and bulletins for multiple organizations, I guess it made me a little nutty.

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A good nut that is fun to have around!!!

I usually coat the loaf with some canola oil, then cook it. When 30 minutes are left, I usually add a ketchup, brown sugar, and touch of chipotle sauce, mixture glaze and finish it off.

That little bit of oil ensures a good crust.

I often use the same sorta glaze that you mention, Cathy- ketchup, brown sugar and mustard. My Mom spread plain tomato paste atop hers and I like that too. I make a turkey-loaf that I glaze with apricot preserves. Sometimes I wrap the whole thing in bacon- when I do that I go glaze-free.

Apricot Glaze sounds great too! m-m-m-m My only problem with a plain tomato paste or ketchup glaze is it just pales in comparison to the usual brown sugar, ketchup & mustard it really is my favorite. Another great topping is golden mushroom condensed soup! Or just palin old cream of mushroom soup soups should be undiluted of-course! It just gives the meatloaf a different more sophisticated (meaty) feel with the soup toppings. My Eddie likes to hide stuff in the center of his meatloafs....cheese, hard-boiled eggs, broccoli, slices of ham, ect........

I feel the same way about the plain 'mater paste, Cath... still that's the way Mom did it, so I have that whacko "longing for 'Mom' foods" thang going... Ha!

I've never done much meatloaf stuffing like Eddie does- but I've seen it done a lot. Some of the results are pretty cool!

I have also seen folks stuff LASAGNA w/ different things like meatballs, sausages, hard-boiled eggs, and such...

We were raised on canned basic red-lable Campbell's soups. I loved split pea w/ ham, chicken noodle, beef vegetable, tomato, cream of mushroom... I also remember the Golden Mushroom and LOVED it, but I seldom see it today. I must make a point of seeking some out, 'cause I definitely enjoy it...

I top it off with a slather of ketchup on top of
my country style meatloaf.

Howdy Mauve-

...and welcome! We're glad you're here! I think you'll find our l'il group here to be a fine bunch of folks made up a cooks of all backgrounds from all regions. C'mon in and make yourself at home! smiles- Kevin (chubbyalaskagriz)

I usually just top my country style
meatloaf with a slather of ketchup.

Cook Chatty Cathy said:

Apricot Glaze sounds great too! m-m-m-m My only problem with a plain tomato paste or ketchup glaze is it just pales in comparison to the usual brown sugar, ketchup & mustard it really is my favorite. Another great topping is golden mushroom condensed soup! Or just palin old cream of mushroom soup soups should be undiluted of-course! It just gives the meatloaf a different more sophisticated (meaty) feel with the soup toppings. My Eddie likes to hide stuff in the center of his meatloafs....cheese, hard-boiled eggs, broccoli, slices of ham, ect........

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Apricot or peach glaze also goes well with a pork roast

Cathy, I once did an IC Blog with my friends from around the world and asked them to share their families meatloaf recipe. With all the replies I found out that almost every recipe was different. Like a snow flake or a finger print, no two are exactly alike. From the meats used, ground beef, lamb, pork, veal, Venison, turkey and chicken, Binders from bread crumbs fresh or dried, oat meal, rice,mushrooms, hard boiled eggs, spinach and other veggies and even a few fruits. Liquids, soup mixes, sauces, paste. I was shocked at differences in styles of meatloaf from one region to the next.
Just reading through this thread I see so many different glazes. The possabilities with meatloaf are endless. I have never had a turkey or chicken meatloaf (wouldn't that be a poultry loaf) but I am thinking that an apricot glaze would go wonderful on it or even one made from cranberries.
Depending on what I am serving with my meatloaf will usually depend on a glaze or type of glaze, If I'm in a gravy mood and want mashed potatoes then no glaze, gravy. If the kids want Mac and Cheese then I'll make a bbq or ketchup type glaze. If we are in the mood for pasta I'll make a meatball style meatloaf with sauce and mozzarella cheese. The possibilities are endless.

The Ironic Chef said:

Cathy, I once did an IC Blog with my friends from around the world and asked them to share their families meatloaf recipe. With all the replies I found out that almost every recipe was different. Like a snow flake or a finger print, no two are exactly alike. possibilities are endless.

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Aint it da' truth!!! Love me some meatloaf!!!!!