re: #190 klys

My saltine meatloaf came out kind of soggy and crumbly (but tasty!) so I will probably ditch the Saltines in favor of oatmeal and cut back on the number of eggs next time, since I bumped up the Worcestershire sauce and mustard.

Nice and tangy though.

I use dry mustard, onion, garlic, salt, pepper, and a dash of red pepper for internal spicing. Glaze the top with “Werewolf Sauce” - which is a hot pepper sauce from a small company in Illinois. Sort of like A-1 sauce with a spicy kick. Alternative to that is using Pic-a-pepper sauce which is a sugar cane-based Jamaican hot sauce.

I wouldn’t go all oatmeal though - maybe cut the Saltines by half and replace that with the oatmeal.

Oh, are you cooking the meatloaf in a loaf pan, or on an open sheet to allow the grease to cook out and flow clear? That has a definite effect on the texture and the need for outer glazing.