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  1. #11
    Senior Dog Charlotte K.'s Avatar
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    My mother-in-law made a meatloaf with Lipton's Onion Soup and a ketchup and brown sugar glaze. I wonder if that was the one you remember? I don’t remember if any of the onion soup was in the glaze. It might have crusted from the candied ketchup! It was very different from my mom’s or any I ever made. I truly appreciated it, though, when she made it for me when I had a new baby and cooking was a chore.

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    janedoe (12-10-2017)

  3. #12
    Senior Dog janedoe's Avatar
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    Quote Originally Posted by smartrock View Post
    Well, you made my husband very happy! I made meatloaf last night after reading your note.

    Husband: What inspired you to make meatloaf?
    Me: Someone on the Lab board was talking about it. Do you like it?
    Husband: I'm eating it, aren't I?
    Me: Yeah, but do you like this meatloaf?
    Husband: Yeah, I could eat it all! I love meatloaf, I could eat it every day.

    Well, that was news to me, I thought if he had a choice he'd eat steak every day. Be that as it may, I'll link to the recipe I used, which as you can see, has a good amount of Worcestershire sauce in it. I was a bit leery of adding that much but I usually make a recipe as written first and then make adjustments, and the 3 tbsp did not seem too much in the final product. We both found it very tasty and I would make it the same way again probably without tweaks. I made him stop eating it in order to have leftovers. BTW, you won't need 6 slices of bread to make 1 cup of bread crumbs. I used the slightly wider slices of Pepperidge Farm Hearty White and 2 slices would have been enough. I dried 4 slices. Here's the recipe I used.

    Our Favorite Meatloaf recipe | Epicurious.com
    Glad to help.

    Thanks. I had wondered about worcestershire sauce as well.

  4. #13
    Senior Dog janedoe's Avatar
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    Quote Originally Posted by Charlotte K. View Post
    My mother-in-law made a meatloaf with Lipton's Onion Soup and a ketchup and brown sugar glaze. I wonder if that was the one you remember? I don’t remember if any of the onion soup was in the glaze. It might have crusted from the candied ketchup! It was very different from my mom’s or any I ever made. I truly appreciated it, though, when she made it for me when I had a new baby and cooking was a chore.
    I actually omitted the brown sugar because the ketchup I made from raw cane sugar was soooo sweet. But leaving out the brown sugar might have affected the flavor.

  5. #14
    Senior Dog POPTOP's Avatar
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    Bless her heart, my mother made the worse meatloaf ever. It was more of a ground meat brick. Her meatballs were the same way. Took years of experimenting and still only made one that was passable. Even tried the Dear Abby recipe. Now, DH, he makes a super delicious meatloaf but no topping. He uses plenty of green peppers and onions in the mix (93% hamburger) and some tomato paste. I gave up, he makes it all now.
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    janedoe (12-10-2017)

  7. #15
    Senior Dog janedoe's Avatar
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    Quote Originally Posted by POPTOP View Post
    Bless her heart, my mother made the worse meatloaf ever. It was more of a ground meat brick. Her meatballs were the same way. Took years of experimenting and still only made one that was passable. Even tried the Dear Abby recipe. Now, DH, he makes a super delicious meatloaf but no topping. He uses plenty of green peppers and onions in the mix (93% hamburger) and some tomato paste. I gave up, he makes it all now.
    The tomato paste rings some bells! Huh. Very interesting.

  8. #16
    Best Friend Retriever OHfemail's Avatar
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    I love a dark, sticky ketchup top on my meatloaf, too. I achieve that by putting the ketchup on top of the raw meatloaf, spreading it to cover, then baking it. As long as the ketchup goes on before it ever bakes, you'll get that dark glaze.

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    janedoe (12-11-2017)

 



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