Non-ketchup meatloaf recipes needed
You can put whatever you want in a meatloaf. Maybe find a hamburger recipe you like and base your meatloaf on that.
Here's what I usually put in my meatloaf (sometimes all this stuff/sometimes just some of it): cooked spinach, sun-dried tomatoes, parmesan cheese, onion, garlic, breadcrumbs soaked in milk, raw egg, worchestshire sauce and whatever spices sound good. Sometimes I put bacon across the top.
If you don't like like ketchup, some meatloafs get a barbecue sauce glaze which goes particularly well with bacon-stuffed versions.
Embutido, the Filipino version of meatloaf, is ketchup-free and arguably healthier with more vegetables and its steam preparation. Slicing reveals a beautiful interior with various colors and textures from eggs and the tart pickles which are often stuffed inside.
It is not essential to have a glaze on meatloaf, and that's where the catsup usually is. If you object to tomato in general, omit it. Otherwise use the bottled chili sauce or seafood cocktail sauce supermarkets sell right next to the catsup, or canned tomato sauce, or tomato soup or juice, or V-8.
One of the favorite recipes in the Great American Meatloaf Contest Cookbook calls for mixing elqual amounts of whole cranberry sauce and brown sugar, and spreading this in the bottom of a greased loaf pan before adding the meatloaf mixture. It is like an upside-down cake, inverted onto the serving platter, with the pan juices spooned over the cranberry glaze.
There are a lot of fans of Ina Garten's Turkey Meatloaf:
Instead of putting the ketchup on top like she instructs, I lay strips of bacon on top and do a glaze with chiili sauce (or ketchup), cider vinegar, and brown sugar. You could skip the glaze and just do bacon. FYI this makes a MASSIVE meatloaf- she calls for 5lbs of meat. I always make only 1/3-1/2, roughly.
Just made this recipe earlier in the week: Turkey Meatloaf with Mushrooms and Herbs
It came out great - the crusty bread cubes in particular made it special for me. Incidentally, I didn't have fresh thyme and subbed 1 tsp dried, and I found it a slightly too thymey - maybe would prefer more of a scant tsp. BF, on the other hand, thought it was perfect.
I'm going to be watching this thread with interest as I don't like ketchup-based meatloaf either. That Epicurious turkey loaf looks great. I love shrooms with my loaf.
I think there's a great opportunity with poultry loaf to do a coq au vin loaf. Bacon, thyme, ground bird, some shrooms...a blood pudding loaf would be pretty rad too.
PS: I almost forgot, I made this recipe a few years ago (no, I'm not a Cooking Light dweeb) - http://find.myrecipes.com/recipes/rec...
It was pretty foolproof and tasted like generic Americanized chinese food. My guests loved it.
PPS: Meatloaf's rapport with onions make me think that a blue cheese loaf is underexplored territory. I don't like cobb salad, but given that I frequently see meatloaves topped with bacon, I might have to try a standard onion + blue cheese loaf as well as a cobb salad loaf.
I'm really invested in this now; my mom used to pile on the meatloaf when I was growing up, and it was especially ketchup heavy - the reason why I can't tolerate ketchup meatloaf these days.
PPPS: Is there a general rule of thumb for converting a standard meatloaf recipe into a muffin tin miniloaf recipe?
I don't like ketchup in or on meatloaf either. I just leave it out. I make mine with a combo of ground beef and Italian sausage, plus the usual onion, egg, bread crumbs, a bit of milk and seasonings per my whim. No recipe, but I like it. Just leave out the ketchup and follow any recipe you want.
Im also not a fan of ketchup meatloafs... normally I make meatloaf by sauteeing chopped onion, zucchini and mushrooms together, and then folding that into the meatloaf with breadcrumbs, garlic, parsley and half a bottle to 3/4 of a bottle of good flavorful beer, cover the loaf with bacon and bake it. Normally I serve it with a tomato based sauce...but thats not necessary. Comes out moist and really flavorful....
I like meatloaf with gravy, sometimes tomato gravy, but never, ever ketchup glaze. (ugh, hate ketchup).
I make the meatloaf as usual, with ground beef or turkey, onions, bread crumbs, egg, worcestershire, whatever you like. Form into the loaf and bake on a baking sheet until cooked through. Grab a couple of tablespoons of the meat juices and toss that into a pan with some butter, add flour, then stock to consistensy. Salt, pepper (and cayenne for me). Tomato gravy is the same with some tomato paste thrown in.
My dad got this recipe when he was in a fraternity in college (back when they actually had cooks). It is a family favorite, and even people who swear they don't like meatloaf become instant converts. I actually don't have it written down, but the basics are ground beef, chopped onion, torn bread, egg, salt, pepper, dried oregano, garlic, all kneaded together, placed in a loaf pan and covered with (and here's the best part) a can of cream of mushroom soup, NOT diluted. Bake at 350 until done.
The soup disintegrates and melds with the fat from the beef and makes a fabulous sauce.
It also makes killer meatloaf sandwiches.
Look for the Craig Claiborne recipe for meatloaf with fresh herbs from the old NY Times Cookbook. He suggests two sauces to go with it - one with mushrooms and one with tomato sauce - no ketchup involved either way.
I'm not a huge meatloaf fan either, but this version is really VERY good.
Here is my old family recipe from Central Texas. It does not have ketchup/catsup or any sugar in it. It uses saltines rather than bread. You might say we are spoiled by this version as we tend to find most meatloaf either too sweet or gummy-mushy, from using bread and ketchup or sugar.
Scargod's Texas Family Meatloaf
1 lb. ground beef, premium quality 10% fat or less (I think this would be good for up to 1-1/2 lbs. of meat)
1/2 medium onion (minimum), chopped fine
1/2 green bell pepper, chopped (I use a whole bell pepper, reserving 3 or so rings for the top)
1 8 oz can Hunt's tomato sauce (reserve 1/3 to 1/2 for pouring over top)
1-1/2 tbsp mustard (I used Dijon, but I’m sure Mom used French’s)
2 tsp Lea & Perrins Worcestershire Sauce
10-15 saltines, crumbled finely
garlic salt or garlic powder to taste (fresh squeezed garlic is fine, too)
salt and pepper to taste
2-3 bacon strips
Mix all liquid ingredients first: beating egg, then mix all liquids together. Add seasonings to the liquid. Mix into meat and crackers. Shape into an oiled baking dish. We usually used a loaf pan or you can do it boule shaped in a pie plate. I top the meatloaf with the reserved sauce and decorate with bacon and strips of bell pepper.
Rotel tomatoes make a nice substitution. Use enough crackers to hold it together. I put saltines in a ziplock bag and pounding the bejesus out of them with the flat side of a meat tenderizer, or use my fist, depending on my mood. Same thing for mixing all the ingredients together; sometimes it's my fist… What fun; just like makin' mud pies!
Cook at 350-375 for close to an hour. However you like the doneness. Bottom edges may get crisp. That part is delicious! A meat thermometer in it would not be a bad idea. Tenting it with foil for part of the cooking time will keep the top from drying out too much or burning. Pour off any excess grease. Enjoy!