Monday, November 1, 2010

Tangy Meatloaf Topping

I'll be honest: I hate meatloaf toppings. I hate all the meatloaf toppings I've ever had--except for my mum's. That was pretty good, but still not great. I think it was just a little too sweet. I despise toppings that use more than a tablespoon of ketchup. C'mon we really need more ketchup in our lives?

So when I made meatloaf for the first time I was resolved NOT to use the meatloaf topping that was written down in my old Betty Crocker cookbook (p. 239), which employed--you guessed it--lots of ketchup. So I just kind of played around with some things in my cupboards until EUREKA! I had discovered a tangy topping. It was so good with the savory meatloaf that this is the only one I use now. Try it out for yourself!

2 T. Dijon mustard
2 t. Worcestershire sauce
1 t. lemon juice
3 t. molasses, divided

1. Whisk together all ingredients except 1 t. molasses.
2. Spread over finished meatloaf and drizzle extra molasses across the top. Serve hot.

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