|
Fri, Jul 11, 08 at 7:04
| 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? |
Follow-Up Postings:
|
| Caramelized chopped onions, seasoned with worchestershire or a sweet white wine. Or add some heat to that chili sauce with a little red pepper. When I have done meat loaf for a funeral meal, I serve it in slices, but top some with a chunky tomato sauce I make out of canned diced tomatoes, chopped onion,celery and chicken broth, cooked until it's thick...bit of garlic. Or chopped onions sauteed uintil dark brown and sweet. Linda C |
|
- Posted by kaelkriver (My Page) on Fri, Jul 11, 08 at 12:57
| I use this: ¼ cup tomato paste Mix together and brush on meatloaf. This is enough for about 1-½ pounds of meat. Increase as necessary. It makes a tasty, shiny glaze. |
|
| I just top mine with ketchup or barbecue sauce. I put it on before I put it in the oven. |
|
| Blend some ketchup, a little chili sauce, Worcestershire sauce, garlic powder and a little bottled BBQ sauce. We love this. Sorry I don't have any measurements - it's one of those "little bit of this, little bit of that" methods of experimental cooking :) AnnVA |
|
| I put this on my meatloaf just before putting it in the oven: topping: 3T brown sugar 1/4 catsup 1 tsp mustard 1/4 tsp nutmeg Mix all together and spread over meatloaf just before baking. RL` |
|
- Posted by canarybird (My Page) on Sat, Jul 12, 08 at 5:12
| I use tomate frito...which is part of my meatloaf recipe as some of it also goes into the mix. It's a tomato sauce fried in olive oil and sold here in Spain, but also in some stores in North America. Sharper and not as sweet as ketchup, it gives a nice tang. The other toppings mentioned above also sound good!
SharonCb |
|
- Posted by paulah-gardener (My Page) on Sun, Jul 13, 08 at 8:06
| roselin32 ---This is what I would do. PAULA |
|
| I do the same as Roselin, but add about a Tblsp. of lemon juice to it. |
|
- Posted by bumblebeez (My Page) on Mon, Jul 14, 08 at 23:00
| A ketchup grape jelly blend is good too. |
|
| I have always frosted my meatloaf with: Just ketchup, garlic salt, and Worcestershire sauce. Simple but really good, and I put it on quite thick. |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Recipe Exchange Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.