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.

stuffing mix instead of breadcrumbs

Anonymous wrote:

Anonymous wrote:Soy sauce. Carmelized tomato paste. Secret umami

Umami = msg

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 wrote:

Anonymous wrote:Vegemite

Really? You are kidding, right??

DP, I use Vegemite, too. It’s an umami paste that can add depth to sauces in addition to being a toast spread. Delicious!

I like a sauce that goes on top before baking that is made out of ketchup, brown sugar and red wine vinegar.

Hot Italian sausage in with the meat mix, the glaze with ketchup/worcheshire/brown sugar mix, then drape bacon over top.

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 wrote:Roasted garlic, bacon, prunes.

Run through food processor and add to meatloaf mix…always use meatloaf mix, never just beef.

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

Dried ranch seasoning packet. MIL's secret. Sooooo good.

Roasted garlic, bacon, prunes.

3/4 hamburger - 1/4 pork sausage. Throw in sage and thyme.

Pepto.

Anonymous wrote:

Anonymous wrote:Worchestershire sauce. Not too much.

Same. I do 3 tablespoons per 2lbs of beef. NO onions! 🤮

Another vote for Worcestershire and no onion (or a very small amount of finely diced onion).

Anonymous wrote:Worchestershire sauce. Not too much.

Same. I do 3 tablespoons per 2lbs of beef. NO onions! 🤮