Do you glaze your meatloaf?

[chubbyalaskagriz]

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.

[Cook Chatty Cathy]

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........

[chubbyalaskagriz]

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...

[Mauve]

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

[chubbyalaskagriz]

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)

[Mauve]

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

[Mauve]

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........

Apricot or peach glaze also goes well with a pork roast

[The Ironic Chef]

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.

[Cook Chatty Cathy]

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.

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