Hi, I’m looking for a meatloaf glaze that isn’t sweet, doesn’t use tomato sauce, ketchup, or mustard. I found a meatloaf I like, but the topping is to tomato-y and too sweet (for me right now), and I’m looking for something different. Any ideas? I tried to Google, but everything came up with tomato sauce or ketchup or mustard.
Why do want a glaze?
Try treating the meatloaf as a beef roast, not a burger.
I prefer a brown gravy.
Mashed potatoes, steamed green vegetables in season.
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What condiments do you like?? Sriracha, Oyster Sauce, Teriyaki, Gochujang??
You might try to mix some Worcestershire sauce and brown sugar with a condiment you like, when you reach a taste you like – slather that on top for the last 15-20 minutes of cooking.
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Another vote for gravy, specifically mushroom gravy. Maybe make it a little thick with lots of mushrooms.
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I thin tomato paste with Worcestershire sauce and sriracha or other hot sauce for a glaze. Or you can emulate Martha Stewart and lightly sauté thinly sliced red onions and pile them on top of your meatloaf before baking.
Try Plum Ketchup. Black plums are close to in season and perfect. This freezes well every year for me. I freeze in 1/2 cup containers for use throughout the year.
(Originally from Eating Well Magazine, no longer on their website)
1-1/2 pounds red or black plums, (5-6 medium), pitted and quartered (I also peel them)
2 cloves garlic, minced
1/3 cup packed light brown sugar
1/3 cup cider vinegar
1/3 cup water (I always use less…about 1/4 cup or less)
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp freshly ground pepper
1/4 tsp ground allspice
1/8 tsp cayenne pepper
1 2-inch cinnamon stick
Combine plums, garlic, brown sugar, vinegar, water, salt, ginger, allspice, pepper, cayenne and cinnamon stick in a large heavy saucepan. Bring to a simmer, stirring frequently.
Reduce heat to low and simmer, uncovered, stirring occasionally, until the plums have cooked down to a puree, 35 to 45 minutes. Remove from heat and let cool. Discard the cinnamon stick. Transfer to a bowl or storage container. (If still too chunky, you can pulse in a food processor to smooth it out.)
Make Ahead Tip: Cover and refrigerate for up to 1 week or freeze for up to 6 months.
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I recommend the mushroom gravy, in Cooks Illustrated Steak Tips with Mushroom Gravy.
Reminds me of a trip with my parents in the 60’s. Friday after work, stopped for dinner in Tracy CA when the highway went through town. Tracy Inn, dinner special was Sirloin Tips with mushroom gravy.
I tried to recreate that gravy for decades. CI recipe is what I remember.
Or, the OP can use Knoor’s Brown Gravy.
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Another vote for mushroom gravy. Now you’re making me hungry…
