Congratulations Cathy.

Ann

I think the secret to a good meatloaf is lots of crumbs, panko, whatever...
And lots of flavorful stuff to soak into the bread or crumbs filler.
It was all the wine, chili sauce and eggs that made it good!
And if you cool it, then slice and re-heat....it will stay in neat slices!
I love meat loaf!
Linda C

Thanks Ann--you don't have to worry about such things!

Linda, I think you are right about the liquid. I probably thought too much liquid would make it loose. I've used oatmeal, crackers, or bread crumbs with eggs but used limited liquid.

Good for you, Kathy, I've not gotten it right yet.

Well, maybe I have, the girls love my meatloaf and I can slice it without it falling apart. I just haven't yet made one that I like....

Annie

Congratulations indeed! Go easy on the wet stuff, water, broth, wine, onions, add some carbs and eggs and you are fine. Pat into shape or use a loaf pan. I know you are a great cook, so this will work. Try again next week to recreate. Even if you don't eat it, you can wrap well and freeze for a fast night re-heat.

Or I could come there and show you how.....you could feed me again any time.

Hugs,

Peppi

Congrats on the success, Cathy! I bet it was divine. I've never heard of balsamic glaze before.

I usually wait until mine has been refrigerated overnight before I dig in because it slices better and I think has better flavor the next day.

Annie, Mine always tasted okay, sounds like you have it down pat!

Peppi, It was very good tasting so I will try to recreate next week as you suggest. Also, I will count on you coming down and being our Meatloaf Maven!

Bobby, The glaze is terrific on Ensalada Caprese as well as a lot of other things. It's just a balsamic reduction that you can accomplish with regular balsamic. The glaze should be available in your area - see link below.

Here is a link that might be useful: Balsamic Glaze

Cathy, your post made me smile.

It reminds me of during harvest when I take lunch to the field (which I will start next week.) There will be about a day a week when I make a casserole and I look in the fridge and I've got a cup of this and a little of that and in it goes. I always tell them whether they like it or not they will never have it again and most of the time they love it!

My son always says it is Managers Choice, when he was in elementary school every friday was Managers Choice. He would always say it was everything leftover for the week. LOL

My

Congrats Cathy, nothing like a good meatloaf !

I use chile sauce in mine too (my homemade chile sauce) , that and an egg and some breadcrumbs. If I go to heavy on the chile sauce it doesn't slice well. Like Peppi, I try and go easy on the wet stuff for a "sliceable" end product.

As an aside, one of our favourite meatloaf dishes is one stuffed with grated cheddar and caramelized onions...yum! I just pat down a bit more than half the meat, leaving a bit of an indent about an inch from all edges, mound in the cheese and onions and then put the remainder of the meat on top and seal....soooooo good!

Congratulations Cathy, now tell me how to make it dense? Mine is always holey.

Cathy..great job..I came across this recipe and have used it twice in the last 2 months!..the boys really like the addition of the brown sugar in the meatloaf..I didn't glaze it though, because some of them don't like that..I also grated the onion to "make it disappear". LOL

Here is a link that might be useful: Amish Meatloaf

Sharon, I wouldn't mind having that chili sauce recipe.

Beverly, You are asking the wrong person LOL! I was just luck.

Terri, I'll give it a try, thanks.

Here you go Cathy. I'm not sure it is what you may be thinking of, no idea why it's called Chile sauce 'cause there is no chile in it! This is tangy yet sweet. We love it in meatloaf and burgers or used as a side with meatloaf, Shepherd's Pie, pork and especially with bacon and eggs!

A bit of work but it tastes so good and your house will smell divine!

Elaine's Chile Sauce

11 Q basket (1/3 bushel) of field tomatoes peeled and smashed
7 Cup white sugar
4 1/2 Cup cider vinegar
2 Bunch of celery chopped
4 small hot peppers chopped
4 large sweet peppers (2 green , 2 red) chopped
4 large onions chopped
1 Tbl ground ginger
1 Tbl cinnamon
5 Tbl coarse salt
2 Tbl Pickling spice tied in a cheesecloth bag

Simmer/low boil chopped veggies with tomatoes for 2 hours then drain off 2 cups liquid. Add everything else EXCEPT sugar and simmer another 3 hours or even more, until nice and thick. Add sugar 1 hour before canning. Fill pint jars and HWB for 15 minutes.~

Note: If time is tight I make right up to the add sugar part, refrigerate overnight and finish the next day.~

Yum Sharon! I've read and heard how good your chili sauce is! Thanks for the recipe.

I hope I can still find tomatoes on the side of the road stands. They only sell tomatoes and a few select produce items this time of year.

I always put a couple of hard cooked eggs in the center so you have a pretty little egg slice in the middle of each piece. What is panko?

Cheese, grilled onions, cooked eggs, interesting additions.

Thanks Sharon, I had forgotten that this is the infamous chili sauce.

Karen, maybe the next time we get together, we can-can some. I'm surprised that you even have road side stands left--after hurricane damage.

Here is a link that might be useful: Panko

I absolutely love, love, love my meatloaf...but it always falls apart. I got the recipe from a former SIL about 38 years ago and still have not had any I liked as well. So, I guess I don't care if it falls apart. Actually, if I let it cool, it slices nicely, but who wants it cold?
Congratulations Cathy. I bet Raymond was delighted wasn't he?
Sherry

Sherry! I have been thinking about you a lot today! Are you having fun? What ya' been up to on your trip?

Yea, mine tasted good but as I said it was like loose meat--I always think of the Rosanne show as that is what they served at the restaurant.

Good for you , Cathy ! I think meatloaf is the perfect comfort food--tho I've propably never made 2 the same--like what you did-- liquid is what ever's left in various bottles.

Who wants it cold? I do, I do! I love cold meat-loaf sandwiches the next day. Maybe even better than the hot stuff on the first day.

When I make a great meat loaf, I feel as if the gods have touched me on the shoulder. It's a pretty rare occurrence, and I can never seem to re-create that particular recipe next time out. Mine are usually the opposite of falling-apart--they're dense as a brick, and I don't know why, because I've juggled all the proportions many times. Still love it, though, dense or not.

Congratulations on your success!

Maureen, me too..I love cold meatloaf..hot meatloaf..well pretty much meat loaf! lol

and because of this thread..dinner tonight..is well Meatloaf..I'm making the Amish, but using panko instead of crackers...

Cathy your meatloaf sounds good, I'm glad it turned out.
Now my appetite is all set for meatloaf so I guess I'll have to make one soon too. I've used the recipe that is in Cooks Illustrated, "The Best Recipe" cookbook for the last few years. It has good flavor and texture. Before that, I'd try different recipes and be disappointed and returned to making it the way my DM did but there was always something missing. So I know what you mean when you say it flopped. Never really had a problem with it holding together, more of a flavor thing for me.

I received a jar of Chase's Chile Sauce from her this summer, I saved it until the weather cooled and I was in the mood for a good pot roast....well that happened last night and I can't say enough about how good her Chile Sauce is....it's wonderful!!!!!! Perfect!!!!!
So now I have to make meatloaf while I have some!

I also am thinking I might just have to get some tomatoes and make a batch if I can find the time. If I don't, I'll be dreaming about it forever....

Nancy

Nancy, I'll look up the CI as I have the bound back issues.

So, the chili sauce is worth the trouble? I'll have to make it a project as I like chili sauce better than ketchup on many things.

Glad you liked it Nancy! Cathy it really isn't much trouble, I use the food processor to chop the veggies...just a few whir's , don't want it too fine. It does simmer quite awhile and you do have to make sure it doesn't stick , so it does need babysitting while it simmers...but your house will smell wonderful!

Nancy if you only have a part jar left don't use it in the meatloaf, use it on it, that way you will have someleft to go alonside scrambled eggs! YUM!