Yeah, I am going to go by eye and feel see what happens.
I prepped an asian-ish turkey meatloaf with clean-the-fridge-out veggies - fennel instead of celery, onion, and a grated zucchini that was languishing. Also some cilantro and parsley. Not sure about glaze - since it’s asian-ish, I may go the way of a gochujang blend.
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Reviving this older topic to highlight a meatloaf recipe from CH poster, Querencia, that I finally got around to trying last night. Outstanding. As she said then " It’s the brown sugar & ketchup & nutmeg glaze."
Meatloaf Querencia
In a food processor or blender liquify a small onion and half a green pepper with an egg and a glop (MTT 2 T) of ketchup.
Mix that with a pound of ground beef, 1 tsp salt, and barely enough commercial bread crumbs (MTT ¼ C homemade crumbs) to hold the mixture together.
Form this into a loaf.
Now mix a little ketchup, just enough to moisten, with a little brown sugar (MTT - 1 ½ T of each) and ¼ tsp to 1/2 tsp (or a few shakes) nutmeg and smear this all over the outside of the meatloaf.
Bake at 350* about 45 - 55 minutes (MTT 55 min) or until done but not dried out (MTT160 degrees F on instant read thermometer) .
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tried tomato sauce (not ketchup…)
resoundingly rejected . . .
I love ketchup on meatloaf.
Esp. leftover, refrigerated meatloaf that’s been pan fried in some bacon fat the next day.
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Our glaze is
1/2 cup ketchup
4 Tbsps. light brown sugar
4 tsps. cider vinegar
DH makes 3 loaves at a time and divides the glaze over them
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This is from 5 years ago so maybe it’ll just languish here, but I’m really intrigued as to the possible story behind cream cheese on a meatloaf sandwich. I would never have come up with that idea in a million years. Not saying it wouldn’t be good; just find it very unique.
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My own idea. Your question made me realize this. I suspect the idea blends two habits. When I was little, and i don’t know why, the can of jellied Ocean Spray came out not jest for turkey and chicken but for pot roast, goulash, and Frikadellen/meat loaf. Hence the Ocean Spray on meat loaf sandwiches, originally with mayo.
As an adult I discovered Costco’s turkey pinwheels, which roll turkey, cranberry cream cheese, and lettuce in a wrap which is then sliced. My meat loaf is heavy on vegetable filler so breaks up rather easily. Mayo ahheres it to the bread but not too well… Cream cheese is better putty. Nowadays if there is no O.S. or flavored cream cheese, it’s plain low-fat cream cheese and corn relish accompanying the meatloaf on bread.
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You HAD to add corn relish? If the cream cheese hadn’t gotten my interest that sure does. 
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Funny, we always had cheapo chite bread and I lived for the few times my mom would buy roman meal.
I do the Heinz, too. I very rarely use any ketchup. Meatloaf is one of those times. I prefer it on sandwiches, too.
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See, this is where I diverge from my beloved mother. I love oatmeal, but not in meatloaf. I’m a bread crumb guy. Mom like the oats. If she comes over , I can 50/50 dat action. Still, I like the ketchup version. I also love the gravy train, too. I also like Worcestershire sauce mixed in. Tried soy sauce instead of Worcestershire once, and I liked it fine.
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Any thoughts about one of these miso bbq sauces in and on this meatloaf ? I have no ketchup.
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I think it will be great, with a teriyaki bent.
You could mix some extra tomato paste in there if you want more tomato flavor.
You could also use hoisin sauce.
(My aunt tops her meatloaf with a can of diced tomatoes instead of ketchup, and they concentrate beautifully while the meatloaf cooks.)
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That stuff is fucking crack.
It would make my old jock strap taste good.
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Thanks!
I did put some tomato paste in it , (and there’s a teeny bit of 'nduja, ground pork…).
Someone who works there gave the hubs at least four bottles of “Bachan’s” of various persuasions (two with no labels). .
I see yakitori in your future
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Gah! I don’t need that image in my head.
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I doubt it very much, but do report back if that’s the case
Bacon on top? I like that idea much more than ketchup.
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