5 Sauces That Belong On Meatloaf Other Than Ketchup

When it comes to classic meatloaf, many home cooks and diners alike decide that a likewise classic ketchup glaze is an absolute must. Not only does it keep your loaf moist — that's in part because of the sauce's low water content – but the slightly sweet condiment also balances the flavor of the whole proceedings, adding a dose of savory umami richness to the dish. Some cooks boost it considerably, making their own spicy glaze with seasonings like coriander, turmeric, and cumin, along with brown sugar and malt vinegar.

Yet, why stop there? In fact, why reach for ketchup in the first place? It's a classic of meatloaf, to be certain, and one that's been part of the meatloaf story for generations. However, it's relatively easy to substitute ketchup for other toppings, and perhaps you're ready to shake things up a bit the next time you make this meal.

Depending on the exact variety you decide to use, a meatloaf glaze made from barbecue sauce can lend a smoky, sweet flavor to your dish. You can easily alter the taste by adding different ingredients to the topping, too. Cola, for instance, will make the glaze sweeter and can lend a unique sharp flavor (again, depending on variety). And don't turn your nose up at the grocery store stuff, as even celeb chefs love high-quality store-bought barbecue sauce.

You could also influence the flavor by precisely selecting the right type of barbecue sauce for your purposes. For instance, give your glaze a layer of tanginess with a South Carolina sauce or turn up the spiciness by using a tandoori-type of barbecue sauce. As you might with classic ketchup glaze, add the barbecue sauce during the last 15 minutes of cooking. If you still want to draw on tradition, many recipes incorporating barbecue sauce in the glaze still use ketchup either mixed with the barbecue sauce or in the meatloaf itself.

For something that could be truly different, it's time to give your meatloaf a flavorful twist by adding a topping of bright, distinct pesto to the mixture. This basil-based sauce with its olive oil and pine nuts provides a layer of savory richness and moisture to the dish. For the topping, simply mix pesto and ketchup together for a moist, herby layer, or consider using a hearty helping of pesto alone. Given how long pesto lasts once it's opened, this could also be a good way to use up a lingering jar.

Want to skip the ketchup but still looking for an Italian-inspired take on the classic tomato sauce? Try using a marinara or pasta sauce instead. You'll still get much of the tomato flavor, boosted by similar Italian herbs as to what you'd find in pesto. And if you use a high-quality jarred variety, putting a new meatloaf glaze together could be as simple as grabbing a spoon and popping open the lid.

If you really want to leave out the ketchup, turn to a can of tomato soup and incorporate it straight into the meatloaf mixture to boost the umami flavor. You can also make a tomato gravy to go over the cooked dish. But if you're really, truly not a fan of tomato flavor or just want to try something that's actually different, consider reaching for a can of versatile mushroom soup. This alternative will give you a creamier gravy for your meatloaf (and that canned soup can act as a seriously convenient pasta sauce for those busy weeknights).

Using soup in your recipe is as simple as adding just half a cup to the mixture. For the gravy, mix the soup with a little flour, water (or stock), and pan drippings from prepping the meat. Then, simply simmer the combination over low to moderate heat. If you're using mushroom soup, consider adding some chopped fresh mushrooms and a sprinkling of herbs to further amp up the flavor.

If you're bored with your meatloaf, it might be time to try something totally different. Give your family an unexpected — but we promise welcome — surprise with a can of coconut cream. Given that opened coconut cream lasts about a week in the fridge, this is another good opportunity to use it up. All you need to add a little sugar and spice to your meatloaf is gochujang, brown sugar, rice wine vinegar, and coconut cream. Add a tablespoon of gochujang to your meat mixture to boost the flavor of the meatloaf, though it will also join the glaze party momentarily. 

While the meatloaf bakes, make the glaze with more gochujang, the other ingredients, and a pinch of salt. Once the sauce is ready, glaze the top of the baked meatloaf and return it all to the oven for another 20 minutes. When it's done, brush more glaze over the top before serving and get ready for a juicy bite without a drop of ketchup.

What if you don't have coconut cream? Instead of dashing to the store, reach for a jar of sweet and sour sauce. This versatile condiment can boost the flavor profile of a variety of dishes. It shines at refreshing the taste of everyday meatloaf. Simply glaze the baked meatloaf with about a half a cup of the sauce. Return the loaf to the oven to caramelize. When your kitchen fills with the delightful aroma, approximately in 15 minutes, the meatloaf is ready.

If you prefer, you can always make your own sweet and sour sauce (it's essentially just sugar, soy sauce, vinegar, perhaps a bit of ketchup, chili flakes, other seasonings, and a little water). Or you may substitute the sweet and sour sauce for duck sauce, sweet chili sauce, or plum sauce. Any of these options — barbecue sauce, pesto, gravy, coconut cream, or sweet and sour sauce — will help elevate your meatloaf from meh to outstanding!