When I make meatloaf I use a small can of tomato sauce to cover the top of the meat before baking.
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When I make meatloaf I use a small can of tomato sauce to cover the top of the meat before baking.
I have never tried sauce. The reason I use paste is because it stays in place. Doesn't the sauce run off?
It just occurred to me that you might fill the vessel you cook it in. I use a glass dish and form the meatloaf into a "log" which does not contact any edge of the dish.
I also pre-coat the dish with olive oil, including up the sides, which makes clean-up easy. I have also used parchment paper, which makes it easy to lift the meatloaf out and transfer it to a platter. However, that requires enhanced organization and forethought :shrug:
I use a glass dish sprayed with Olive oil. The meat touches the sides of the dish and I round, or crown the top. I don't like a real thick coating of Tomato on the top, so the sauce works well for me. I don't have any problems with it running off.
I’ve got dozens of recipes in numerous categories on my Pinterest account, most of which just sit there in the waiting to try file. Anyone else do that? Anyway, one of those recipes calls for the binder in a meatloaf to be a Stovetop Stuffing package (any flavor). Looked like a good idea to me when I saved it. Anyone tried that trick?
https://pin.it/49ayxSn
I save endless recipes on my hard drive--and most just languish there, but with my new found time at home I am trying more and more out. Most come from the NYT.
I have meatloaf recipes but for the most part forego them and do my more common practice of making it up. The downside to that it when I hit a very good one I have no record of it and generally don't get around to creating one.
While I make some variation to my meatloaf recipe it is rather simple.
2 lbs of ground beef and pork
about 3/4 cup of Italian bread crumbs
2 eggs
about 1/2 cup of half and half
1 tablespoon (rounded) dry mustard
2 tablespoons (rounded Italian seasoning)
1 rounded tsp ground coriander
1/2 large white onion diced
3 tablespoons minced garlic
fresh parsley if I have it
Most anything else I find laying around in the refrigerator can be fair game as well. I've added diced zucchini, diced tomatoes, chives, basil, and I suspect a few more along the way.
^^^
Some excellent ideas there I can steal. A lot of garlic, Dave!
I've never used bread crumbs. I use oatmeal for the binder. You can't even tell it's there.
I think the Stove Top stuffing sounds interesting. I think I might have all the necessaries here in the RV to give that a try.
I have everything I need except Tomato sauce or paste. I'm going to substitute a can of Rotel Tomatoes. That should give it a little kick!
Red Top makes a canned tomatoes with green chili’s, which I found as an improvement over Rotel brand of the same thing.