Meatloaf Toppings or Glazes-Options?

I like the trashy kind.

You could use diced tomatoes. They would cook down and make a topping.
Maybe, diced mushrooms with a balsamic drizzle.
Cheese.
Something garlic. Would aioli be durable enough?

When I make Paul Prudhomme's meatloaf, I always make a batch of his "Very Hot Cajun Sauce for Beef" to serve over it.

If want, you can dial the heat back based on the amounts of red pepper and jalapeno.

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If you cook it in a black cast iron pot and brown it on top of the stove to start, then finish it in the oven, it will make a gravy that you can brown and add sautéed mushrooms and onions.

When you're browning the gravy, add ice cubes to reduce the heat and deglaze the pot drippings as you go. Thicken if you like, with a cornstarch slurry. It should come out like a meatloaf of Salisbury steak.

I keep the mushrooms and onions on the side.

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Anyone have other toppings they use for meatloaf?

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Ever tried Paul Prudhomme's meatloaf gravy from Louisiana Kitchen?

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Ever tried Paul Prudhomme's meatloaf gravy from Louisiana Kitchen?

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I have, but I forgot about that.

I ended up putting some Wrights bacon on top which was good. The meatloaf was so moist, it didn't really need anything last night, but reheating might be different.

I have one of those probably an "as seen on TV" nonstick meatloaf pans that allows you to remove the meatloaf leaving the dripping behind in the loaf pan. I may do something with those tonight. There was more than I expected even after I remove the fat.

Thanks. That's similar to what I did the last time and it came out great.

My wife uses Campbells Golden Mushroom, its pretty good.

4 tablespoons apple cider vinegar
2 -4 tablespoons dark brown sugar, packed firm (to taste)
1/2 cup ketchup

mix together and put on top of the meatloaf before baking. Aint gonna lie, I wasn't a meatloaf fan till I tried this recipe. Made a believer out of me.

Even if you don't like the ketchup/tomato part, you'll like this. Haven't had a single person say it wasn't great.



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We had meatloaf Monday night. I make a sauce pretty much like Bud's Broiler's burger sauce that I add on top of the loaf when it's about 2/3's the way done and it's a big hit here. That's a usual on meatloaf done on the grill but Monday it was requested to be done in the oven. It was good but not as good as done on the Keg.

Last night was leftover meatloaf sandwiches. I heated the slices in a pan on the stove top and griddles the bread(Texas Toast)and added Provolone cheese. Needless to say it went like, well, griddle'd meatloaf sandwiches. Lol......