My mom always topped meatloaf with ketchup. When I grew up I moved on to chili sauce, but recently I have experimented with my own sauce.
I know this sauce looks involved, but you really just need to dump and simmer. Simple.
I have a feeling that this will make an excellent BBQ sauce. I’m going to test it out.
1 1/2 cups ketchup
1 cup Chardonnay
1/4 cup Dijon mustard
1/4 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
1/2 teaspoon Tony Chachere’s
2 tablespoons light brown sugar
1 teaspoon Sriracha sauce
1 teaspoon molasses
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1 pinch ground thyme
Combine all ingredients and simmer until reduced.
This may look like a lot of work, but the sweet tanginess with a touch of spice makes a great sauce for meatloaf.
Or you can be lazy and reach for the ketchup. At least use balsamic ketchup.
(If you really feel adventurous, enjoy your meatloaf with remoulade sauce).
cateritforward 
That looks and sounds amazing! I love playing with different glazes for my meatloafs. I don’t think I’ve ever actually made the same exact meatloaf in a row since I started making my own when I moved out on my own. One of my favorites to make is a blue cheese and bacon stuffed meatloaf with a bourbon bbq glaze. It is absolutely amazing. I need to write down that recipe and get it out of my head to share at some point!
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That’s the same with me. I only started writing them down as I wanted to share them. I always get a little upset with myself when I don’t write it down and it turned out super great. I’ve cooked baked beans four times on a month and still can’t repeat the first batch.
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Thank you for linking to my blog about the Tony’s seasoning. Glad to see that I’m getting a little more traffic as a result 🙂
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You’re welcome. I put it in everything. Plus, you have a cool blog.
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Awe, thanks 🙂 I think my awkward experiences can help others learn 🙂
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