What's your favorite meatloaf glaze?


 
This one gets my seal of approval

Ingredients

1½ lb (680 g) ground beef
1 can (284 mL) CAMPBELL'S® Condensed Tomato Basil and Oregano Soup
½ cup (125 mL) onion, grated
½ cup (125 mL) dry breadcrumbs
½ cup (125 mL) parmesan cheese, grated
2 eggs
½ tsp (3 mL) black pepper, ground
2 garlic cloves, minced
(optional : Italian seasoning)

Instructions

1.Preheat oven to 325°F (160°C). Combine beef, ½ can of soup, onion, breadcrumbs, parmesan, eggs, black pepper, and garlic.
2.Transfer to a nonstick 9x5 inch (2 L) loaf pan. Spread remaining soup over top. Sprinkle with Italian seasoning if wanted.
3.Bake for 60 minutes or until instant read thermometer registers 165°F (74°C) when inserted into the center of the meatloaf. Let stand for 5 minutes before serving
Click to expand...

Note: Replace the word "oven" with BBQ or WSM :)
 
This really is my wife's domain, but she uses ketchup, brown sugar and a tsp. of dry mustard. Not sure on exact proportions; regardless, it's killer.
 
I had a bag of French's Crispy Fried Onion's laying around and crushed some up and used it instead of breadcrumbs.
Added some whole ones over the Chili glaze towards the end and it was good!

Tim
 
When it comes to meatloaf I think Alton Brown has a top notch recipe and the glaze is just to my liking as well. Ketchup, honey, cumin, Worcestershire, hot sauce
 
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