BuffettNews.com

Yes I add Ketchup on top of my Meatloaf with brown sugar and musterd mixture.
I also add green peppers to the meatloaf.
Joe says its good.

I use ground beef (looked into ground turkey and it was higher in fat that lean beef), slow cook oatmeal, chopped onions, green peppers, grated carrots, garlic, Italian Seasoning, Liquid Summer (Datil), egg, ketchup (cuz Firefox says so! ) and Tony Chachere's, and then put a layer of ketchup mixed with hot sauce on top.

And I throw it all in the mixer- why get dead cow under your nails if you don't need to?

I haven't had home made meatloaf since I was a kid. I think my mom used to make it with a ketchup galze, but sometimes the glaze seemed to burn and ruin the flavor of an already marginal dish. (To call it glaze is being generous as well. More like tar.) I certainly used ketchup as a dipping sauce to help get it down.

I must confess.....
We buy ours pre-made from a Cajun meat market....Its beef mixed with pork sausage, spices, onions, green and red peppers.

The last time I had homemade it had cheese and the ketchupy stuff on top.

I like the glaze. My sis used to make the BEST meatloaf. I'm actually in the market for a good recipe for meatloaf. Victoria has been hungry for it lately and I don't like how my MILs recipe turns out.

Meatloaf is one of those dishes best automatically put in the fridge to reach leftover status as soon as possible. I love leftover meatloaf more than fresh-from-the-oven meatloaf any time.

ewww!

I sometime put brown gravy on it or tomato paste and then sometimes nothing at all.

To me? Meatloaf is just a big glob of hamburger. Which, unless it's doctored up with a lot of fixings, is icky.

popcornjack wrote:I haven't had home made meatloaf since I was a kid. I think my mom used to make it with a ketchup galze, but sometimes the glaze seemed to burn and ruin the flavor of an already marginal dish. (To call it glaze is being generous as well. More like tar.) I certainly used ketchup as a dipping sauce to help get it down.

Here at our house we might call that cajun style

buffettbride wrote:Meatloaf is one of those dishes best automatically put in the fridge to reach leftover status as soon as possible. I love leftover meatloaf more than fresh-from-the-oven meatloaf any time.

Yummy...meatloaf sammich with mustard and pickles

SMLCHNG wrote:To me? Meatloaf is just a big glob of hamburger. Which, unless it's doctored up with a lot of fixings, is icky.

Agree with you, I put in an egg, bread crumbs, mustard, onions, celery, accent, chili or jerk seasoning, parsley, onion power and garlic powder, sometimes a dab of ketchup inside, just no ketchup on outside for me.

Coconuts wrote:I use ground beef (looked into ground turkey and it was higher in fat that lean beef), slow cook oatmeal, chopped onions, green peppers, grated carrots, garlic, Italian Seasoning, Liquid Summer (Datil), egg, ketchup (cuz Firefox says so! ) and Tony Chachere's, and then put a layer of ketchup mixed with hot sauce on top.

And I throw it all in the mixer- why get dead cow under your nails if you don't need to?

The ground turkey breast has about half the calories of lean beef I think.

Look for Honeysuckle Brand. It's prolly all a lie. I'm certainly not getting any weight off.

Maybe it's the ketchup!!

I have always thought that meatloaf is one of those very personal foods--you have the kind that you like, and nobody else's will do.

One of my best friends has always told me she hates meatloaf. When she bought her first microwave, the first thing she cooked in it was meatloaf---her rationale was that she didn't like meatloaf, so if it really was awful, it was no great loss

Turns out she realized that she really liked meatloaf, but really hated the meatloaf her mother had made all her life.

Oh, and no ketchupy-tomato-y stuff on top, please!

Meatloaf is one of those things like chicken soup.....I never make it the same way twice....it depends on what I have on hand or what I'm in the mood for.
I don't use recipes for things like that.....

we buy a pre mixed meat loaf from our local butcher...... not a super market meat shop ...... Lou mixes ground sirloin with Italian sausage and some ground pork... as much as I like K-sup..... it would be SIN to out it on Lou's meatloaf.

Yes, the, "left overs," are THE BST TOO!!!!

Nothing like a meatloaf samach on wheat bread with katsup

meatloaf sandwiches are the bomb!!! and yes it must have the glaze.

Meatloaf Rocks, I can handle it with the glaze but prefer none.

We go the "no glaze" route - although a glaze wouldn't offend me.
All the "stuff" is mixed in with the meat - bread crumbs, ketchup, onions, spices, etc.
The proper serving method is with mashed potatoes and peas.
And the mashed potatoes are bathed in butter, not gravy.
True connoisseurs usually mix the peas in with the potatoes.

conched wrote:

buffettbride wrote:Meatloaf is one of those dishes best automatically put in the fridge to reach leftover status as soon as possible. I love leftover meatloaf more than fresh-from-the-oven meatloaf any time.

Yummy...meatloaf sammich with mustard and pickles

Oh see, I just like it with lots of mayo on soft, white bread.