I usually just top my country style
meatloaf with a slather of ketchup.
meatloaf with a slather of ketchup.
Cook Chatty Cathy wrote: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........
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.
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 wrote: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!!!!!:p