Meatloaf sauce?

Question

I always have felt that the key to a good meatloaf is the sauce on top. I can never find one that I like though. What's your favorite?

Answer 1

My family likes my sweet and sour sauce

3 Tbs Ketchup
3 Tbs granulated sugar
2 Tbs brown sugar
2 Tbs cider vinegar

Combine all ingredients in a microwaveable bowl and nuke for 2 minutes on high stirring once. When your meatloaf has about 15 minutes cooking time left, top with sauce and return to oven to complete baking. I also make my meatloaf a little more tangy by adding 2 Tbs. of yellow mustard, 2 Tbs. Ketchup and 2 Tbs. of dry onion soup mix to the meat mixture.

Answer 2

Cumberland Sauce

This is, for me, one of the great classic English sauces, provided it's made with a good-quality redcurrant jelly with a high fruit content; some of the commercial varieties are lacking in fruit and are too sickly sweet. Cumberland sauce is always served cold and is a wonderful accompaniment to either hot or cold gammon, tongue, cold goose or meatloaf and it goes extremely well with a slice of Old-fashioned Raised Game Pie. This sauce should not be thickened – it is meant to have a thinnish consistency.


Serves 8

Ingredients
1 medium lemon
1 medium orange
4 heaped tablespoons good-quality redcurrant jelly
4 tablespoons port
1 heaped teaspoon mustard powder
1 heaped teaspoon ground ginger

First, thinly pare off the zest of both the lemon and the orange, using a potato peeler, then cut them into very small strips ½ inch (1 cm) long and as thin as possible. Boil them in water for 5 minutes to extract any bitterness, then drain well.

Now place the redcurrant jelly in a saucepan with the port and melt, whisking them together over a low heat for about 5 or 10 minutes. The redcurrant jelly won't melt completely, so it's best to sieve it afterwards to get rid of any obstinate little globules.

In a serving bowl, mix the mustard and ginger with the juice of half the lemon until smooth, then add the juice of the whole orange, the port and redcurrant mixture, and finally the strips of lemon and orange zest. Mix well and the sauce is ready to use. Cumberland sauce stores well in a screw-top jar in the refrigerator for up to two weeks.

Answer 3

I got my favorite meatloaf recipe from a Kraft Food magazine. It calls for BBQ sauce as the topping and you also put it in the meatloaf when you are mixing it together. Try it, hopefully you will love it too. (I use my favorite BBQ sauce not Kraft)

2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, beaten
1/2 cup KRAFT Original Barbecue Sauce, divided



PREHEAT oven to 375°F. Mix all ingredients except 1/4 cup of the barbecue sauce.
SHAPE meat mixture into oval loaf in 13x9-inch baking dish; top with remaining 1/4 cup barbecue sauce.
BAKE 1 hour or until cooked through (160ºF).

Answer 4

One of the quickest and fastest ways to make a sause is to do the ready made idea. Try topping the meatloaf with your favorite mayonaise or salad dressing or your favorite can of condensed mushroom soup. Do not add the water to it, just open it and spread it on the meatloaf. Try a can of spaghetti or pizza sauce or even alfredo sause too. Everyone of those will give a different flavor to your meatloaf and they are all quick to do and great tasting.

Answer 5

My mom and dad were both good cooks and they made great meatloaf which they topped with ketchup mixed with a little brown sugar. I usually top mine with a mixture of ketchup and real maple syrup (1/2 c. ketchup and 1/8 c. maple syrup). I have also topped meatloaf with cranberry mustard which is very good.

If you decide to try the maple syrup mix, be sure you get real maple syrup (its pretty expensive, but a little bit goes a long ways, and you need to keep it in the refrigerator after it has been opened). I have tried it with maple-flavored pancake syrup and didn't like the results, it burned and developed a bitter taste.

Answer 6

I have been cooking in restaurants for years and of course at home, my other used it when I was growing up too....it is ketchup and brown sugar mixed and poured on top of meatloaf 1/2 hour prior to being done....leaving uncovered...

Also:
Brown gravy mushroom sauce
Honey Mustard Sauce
Italian Red Sauce With Mozzarella Cheese

Answer 7

Brown sugar and ketchup is a great topping, but make sure you put it on the meatloaf and let it cook uncovered for at least 10 minutes before taking it out.

Answer 8

Hunts sauce is what my family uses.

If you want something different, try mixing ketchup, balsamic vinegar and red pepper flakes together in a bowl and brush over your meatloaf.

Answer 9

hunts makes a great and delicious mealoaf sauce in a can sometimes i just use hunts ketchup though! and im picky about meatloaf so i hope that helps!

Answer 10

tomato soup
beef gravy
or just top the meatloaf with bacon and use ketchup