No, Trach.
Tonight’s recipe is called “Best Meatloaf” from Cooks.com. It’s got loads of a sauce containing tomato sauce, ketchup, balsamic vinegar, Worcestershire, Dijon mustard, brown sugar, and beef stock.
The meatloaf itself has 80/20 ground beef, Italian breadcrumbs, Parmesan cheese, chopped onions, chopped green peppers (my husband also threw in some red and yellow peppers), parsley, garlic, egg, spices, and a bit of the sauce mixture.
So it won’t be a pure meatloaf gravy from a pure meatloaf.
We’ve tried a thousand different meatloaf recipes. My husband is forever questing for the “perfect” meatloaf—an elusive “perfect taste” from somewhere in his past that he doggedly tries to recapture (I do this with other things).
No matter how simple or complex we go, no meatloaf ever measures up to the shining ideal!
But it’s got plenty of crunchies, so he and my son should enjoy it well enough. (I wouldn’t touch it with a ten-foot pole—I detest onions and peppers, and there are way too many to pick out!)
