What's your secret ingredient? (Meatloaf edition)
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Anonymous
Same. I do 3 tablespoons per 2lbs of beef. NO onions! 🤮 |
Anonymous
Another vote for Worcestershire and no onion (or a very small amount of finely diced onion). |
Anonymous
| Pepto. |
Anonymous
| 3/4 hamburger - 1/4 pork sausage. Throw in sage and thyme. |
Anonymous
| Roasted garlic, bacon, prunes. |
Anonymous
| Dried ranch seasoning packet. MIL's secret. Sooooo good. |
Anonymous
| Hot sausage. I make my meatloaf Italian influenced-- italian breadcrumbs, etc. Topped with a Raos with a dash of hot sauce and a dash of worchesthire |
Anonymous
Run through food processor and add to meatloaf mix…always use meatloaf mix, never just beef. |
Anonymous
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This is hands down the best meatloaf recipe I have found. You'll have to scale it down of course (I cut it by 2/3) but the garlic sauce is to DIE for.... Even though I scale back the meatloaf part, I make the full batch of sauce. You won't be sorry!
https://thefoodcharlatan.com/1770-house-meatloaf/ |
Anonymous
| Hot Italian sausage in with the meat mix, the glaze with ketchup/worcheshire/brown sugar mix, then drape bacon over top. |
Anonymous
| I like a sauce that goes on top before baking that is made out of ketchup, brown sugar and red wine vinegar. |
Anonymous
DP, I use Vegemite, too. It’s an umami paste that can add depth to sauces in addition to being a toast spread. Delicious! |
Anonymous
Definition of umami (Entry 1 of 2) : the taste sensation that is produced by several amino acids and nucleotides (such as glutamate and aspartate) and has a rich or meaty flavor characteristic of cheese, cooked meat, mushrooms, soy, and ripe tomatoes : SAVORY entry 2 sense 2 Umami is often described as a meaty flavor and is particularly strong in aged or fermented products, like cheese and wine. — Carla Ranicki — compare BITTER entry 2 sense 1b, SALTY entry 2 sense 1b, SOUR entry 2 sense 1b, SWEET entry 3 sense 2 umami adjective Definition of umami (Entry 2 of 2) : being, inducing, or marked by one of the five basic taste sensations that is typically induced by several amino acids and nucleotides (such as glutamate and aspartate) and has a rich or meaty flavor characteristic of cheese, cooked meat, mushrooms, soy, and ripe tomatoes A crab risotto made from local crabs is powerful with the big umami flavor of brown meat. |
Anonymous
| stuffing mix instead of breadcrumbs |
Anonymous
| Thanks for all the ideas guys. I am OP and my secret ingredient is ketchup, so you have given me a lot to work with. |