LOOKING for: A meat loaf 'topper'
I have to make 40 individual meat loaves today for an after Memorial Service luncheon. I make a good solid, tasty meat loaf but since this will be amongst other buffet foods as opposed to a 1 dish meal...I'd like to top it with some sort of glaze/sauce. An old landlady of mine years ago, used to spread chili sauce over her meatloaf before baking-the aroma was awesome, but the taste? Not so much. Any suggestions are welcome and with those ideas..should I apply it before baking or when it's almost done?