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Old 01-12-2012, 08:27 PM   #1
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Meatloaf baked low and slow?

I always baked meatloaf at 350 until done. But I'm wondering since meatloaf is like a giant meatball, if I cook it low and slow for say 3 to 4 hours will it generate a buttery soft texture like a meatball marinara does? I suppose there will be juice coming out of the meat, pooling in the pan which basically braises the meat. How do you think?

On a side note, are there alternatives to the ketchup glazing?

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Old 01-12-2012, 08:35 PM   #2
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350º F is fine for meatloaf.

I never glaze my meatloaf. Mine are flavorful enough without a glaze.
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Old 01-12-2012, 08:37 PM   #3
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What I use:

2 lbs ground chuck
1 1/4 cup bread crumbs (I use different types, whatever is on hand)
1 chopped onion
1 egg
1 1/2 tsp salt
1/4 tsp pepper
2 cans tomato sauce
1/2 cup water
3 Tb vinegar
3 Tb brown sugar
2 Tb worcestershire
2 Tb mustard

Mix beef, crumbs, onions, beaten egg, S&P, and 1/2 can tomato sauce. make loaf. Mix the rest of the ingredients and pour over. Bake covered at 350, about 1 hour 15 minutes.
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Old 01-12-2012, 08:38 PM   #4
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Maybe you could cook a meatloaf in a crock pot?

I usually don't glaze either, but maybe a nice beef gravy would work.
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Old 01-12-2012, 10:01 PM   #5
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I never glaze meatloaf, but sometimes I cover it with BACON!
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Old 01-12-2012, 10:19 PM   #6
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Meatloaf without ketchup glaze is like a day without sunshine!
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Old 01-12-2012, 10:28 PM   #7
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Quote:
Originally Posted by jennyema View Post
Meatloaf without ketchup glaze is like a day without sunshine!
I prefer salsa on my meatloaf...especially homemade salsa (ketchup has too much sugar for my liking).
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Old 01-12-2012, 10:41 PM   #8
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Quote:
Originally Posted by jennyema View Post
Meatloaf without ketchup glaze is like a day without sunshine!
I never understood why meatloafs needed a glaze.

However, I do enjoy sunshine.
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Old 01-12-2012, 11:12 PM   #9
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Quote:
Originally Posted by jennyema View Post
Meatloaf without ketchup glaze is like a day without sunshine!
Sweet ketchup glaze - yuck.
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Old 01-13-2012, 12:12 AM   #10
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Change up yoru meatloaf with Mexican, or Italian flavors. Then top it with salsa, enchilada sauce, or even guacamole for the mexican flavored loaf, or marinara, Alfredo, brown sauce with mushrooms, etc.

Meatloaf doesn't have to me plain cround beef, with salt, maybe pepper, and fillers. Use herbs, spices, and your imagination. Change strips of pork, poultry, or beef for the ground beef and season, again with herbs and spices.

You can cover meatloaf with a veloute, or cheese sauce, or Tabasco Sauce if you want to. Have fun with it.

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