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There was a famous diner in town, and this meatloaf recipe was from there
The topping is for a basic 1.5# meatloaf-
Mix sauce ingredients together and pour over meatloaf before baking, at 350 for 1 hr, 30 mins
8 oz tomato sauce
8 oz water
1 T yellow mustard
2 T brown sugar
2 T vinegar
It is quite watery, but at the end of the 1 1/2 hour baking time it thickens up.
I always do ketchup on top before baking my meatloaf, BBQ sauce is good too.
Yeah, I used to use Sweet Baby Ray's Chipotle BBQ sauce. I don't make my meatloaf anymore because it's so gloriously unhealthy and it's ruined me for any other meatloaf, LOL. I used the BBQ sauce in the meat mixture too and then added a ton of shredded smoked cheddar. Bacon too sometimes.
Re: the concern about meatloaf being unhealthy, have you used the meatloaf pans they sell on the Miles Kimball website? They're double-bottomed with perforations so the fat drains down into the lower pan. The loaves get a nice light crust and are totally non-greasy.
Re: the concern about meatloaf being unhealthy, have you used the meatloaf pans they sell on the Miles Kimball website? They're double-bottomed with perforations so the fat drains down into the lower pan. The loaves get a nice light crust and are totally non-greasy.
I use those and drain it halfway during baking. Works great. Mine are from Wilton.
I don't remember where I learned this, but one of the TV Cooks.
Take your meat loaf, form it into your loaves and put it/them on a jelly roll pan ON TOP OF A FEW BREAD SLICES to cook.
The bread soaks up the fat and keeps the bottom from burning, the sides and tops are all done the same, and all that fat is not in a little loaf pan soaking back in as it cooks.
I have done mine like that for years and everyone that has seen me make them that way said they were going to start doing it that way too!
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