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11-14-2008, 05:17 AM
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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.
    
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11-14-2008, 07:36 AM
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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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11-14-2008, 07:44 AM
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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...
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