On 12/26/2012 2:58 AM, Steve Pope wrote:
> Bob Terwilliger > wrote:
>
>> I think that must depend on the cocktail sauce. The prominent flavors of
>> cocktail sauce are horseradish, tomato, Worcestershire sauce, and lemon;
>> which of those do you think doesn't belong with meatloaf?
>
> You left out "bottle". That's a flavor element all by itself.
>
> It's quite easy to whip together a superior product from
> commercial ketchup (pick a good one, no HFCS), Wochestershire,
> prepared horseradish (again pick a good one, no bisulfites),
> and a little lemon.
>
> Steve
>
If I happened to have those ingredients on hand, sure, I'd make my own.
I have Worcestershire sauce, no ketchup (surprise!). I don't have any
prepared horseradish sitting around, either. (I even forgot to buy any
when I picked up the rib roast.)

Jill