My better half always prepares meatloaf when it’s on tap here at home. I do not interfere. (it’s for dinner tonight!). One thing she has never used, ever, is ketchup. Just mentioned I’m writing this post, and she said: “you don’t like ketchup in meatloaf.” So I guess that’s how and why, her recipe has played out over the decades. It is one of my Comfort Foods. I love it cold on a gummy white bread sandwich the next day. I pilfer chunks from the 'fridge with little guilt, when no one else is paying attention.
I always drizzle Heinz (only) ketchup on top on my meatloaf before I bake it, and I drizzle it with soy sauce as well. I am also a fan of cold meatloaf sandwiches (with mayonnaise) on gummy white bread, but I never have them because I can’t bring myself to buy the bread. When I was growing up, Wonder Bread was forbidden, and we always ate Roman Meal and some kind of Hollywood diet bread - yuck.
Ming Tsai has a recipe involving sambal and Dijon mustard that I enjoy riffing on when I make meatloaf every now and then. Usually I’ll make this meatloaf using ground turkey as the protein and the condiments really bring the flavor.
I am with you on meatloaf sandwiches and cold meatloaf, except for me it’s rye bread.
I love ketchup but I do not like it on or in meatloaf. Not sure why. I make a more 'Italian" style meatloaf, and I do use some marinara sauce and either romano or parmagian cheese. I love this meatloaf
Definitely ketchup and some brown sugar on top with what the girls call my “Martha (Stewart)” meatloaf.
I add grated celery, carrots, parsnip, a splash or Worcestershire, along with my usual of white onion, garlic, egg, bread crumbs or old bread, some white wine s&p.
So that out of the way, lets move on the second part of this topic:
I call it cold meatloaf, the girls call it leftovers… I really do not care what you call it, but a little slice cold out of the fridge, dipped in ketchup or mustard is one of my go to favs, and I will often lay in bed at 3AM wide awake wondering at what point in my life will I break my own rule of eating in the middle of the night…I do confess having a piece of meatloaf slightly warmed with two over easy on top for breakfast, and if it was covered with some bacon, it be on anyone’s menu.
Additionally it can be on “Gummy” white, baguette, challah (Which by the way Friday night diner growing up often was roast chicken and meatloaf and of course a big shinny challah on the table.) It really does matter what kind of bread. I guess we can do a thread on paring up different types of meatloaf on different breads?
A big NO NO…lettuce and tomato on the sandwich…
Made a meatloaf on Sunday, (note that was prior to the start of this thread), and did a ketchup/chipotle/habanero salsa glaze and it was really good.
I’ll be having that white bread sandwich so lovingly described above for lunch. I might add a schmear of leftover mashed potatoes to it as well. I’ll cut a slice of the cold meatloaf and quickly toast it in a skillet with a bit of bacon fat.
BTW, the loaf itself was a off-the-cuff affair with grass fed beef, homemade toasted bread crumbs, a little water, a half package of onion soup mix, a little garlic salt, some parsley, a bit of Worcestershire, a tsp of beef bouillion and a slight handful of dried onion flakes I wanted to use up.
Just realized reading through the replies in this thread that I neglected to talk main ingredients my wife uses to make up the loaf. Here goes. Two / one ratio, 70/30 hamburger, and ground pork–not pork sausage, so less grease. Two eggs cracked into the meats and combined by hand. 1.5 cups of milk, 1.75 cups of breadcrumbs, one envelope, dry onion soup mix. A pinch of sea salt. A pinch of black pepper.