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Sweet and tangy Mayo Ketchup may be the perfect dipping sauce you’ve never heard of. This zesty blend of mayonnaise and ketchup is traditionally a dip for Tostones and other Puerto Rican delicacies. (Don’t you dare put fried food on a Puerto Rican table without Mayo Ketchup, homie!) But it’s also fabulous used as a sandwich spread, a salad dressing, or a marinade. Did I mention this mayo Ketchup recipe is ridiculously easy to make?
What Is Mayo Ketchup?
A staple of the Puerto Rican table, Mayo Ketchup is also a popular condiment in many different countries, where it can be known as fry sauce, salsa rosada, or pink sauce. The combination of mayonnaise and ketchup creates a rich and creamy dressing with slightly honeyed and tart notes. The two ingredients complement each other perfectly, creating a sauce that is surprisingly flavorful and versatile, like Snoop Dog and Martha Stewart.
Ingredients For Mayo Ketchup
You can now find this delicious concoction at many supermarkets, but making your own is much cheaper. Plus, you can doctor it up with a few extra ingredients to make it your own. Sometimes I add a sprinkle of adobo seasoning for depth and grate a fresh garlic clove to add pungency. Here’s what you’ll need to make a basic Mayo Ketchup:
Mayonnaise: adds richness and body to the sauce. Feel free to use vegan mayo here, if you’re plant-based.
Ketchup: provides sweetness and acidity. It also gives the sauce its signature salmon pink color.
Hot Sauce: adds a spicy kick. Use your favorite brand. Hot pepper brine is also fantastic. In a pinch, add a sprinkle of cayenne pepper.
To a small bowl add 1/4 cup mayonnaise, 2 tablespoons ketchup, and 1 teaspoon hot sauce.
Mix ingredients until thoroughly combined and no white streaks remain. Use right away or refrigerate in an airtight for up to 30 days. Serve with your favorite crispy fried or oven-baked foods. Tostones are my favorite but the possibilities are endless!
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Looking for a protein-packed, freezer-friendly main the whole family will enjoy? These cashew-crusted tofu nuggets are IT! They’re crispy, savory, kid (and adult) approved, and oh so dip-able! We can’t wait for you to try them.
Pair them with matchstic…
Looking for a protein-packed, freezer-friendly main the whole family will enjoy? These cashew-crusted tofu nuggets are IT! They’re crispy, savory, kid (and adult) approved, and oh so dip-able! We can’t wait for you to try them.
Pair them with matchstick fries for a plant-based comfort meal, or freeze a batch and reheat a few any time you (or your kids) are craving a quick snack or protein-packed main.
We wanted to make the Easy Vegan BBQ Sauce from our cookbook even better, but the truth is, friends, it’s already magical. It’s perfectly sweet and tangy, just a little spicy, and FULL of flavor. This slightly modified version has all that flavor, and …
We wanted to make the Easy Vegan BBQ Sauce from our cookbook even better, but the truth is, friends, it’s already magical. It’s perfectly sweet and tangy, just a little spicy, and FULL of flavor. This slightly modified version has all that flavor, and we simplified it even more.
It’s made in 1 pot in just 15 minutes and happens to be gluten-free and vegan — and can be naturally sweetened, too.
After perfecting Vegan Sausage Links and Easy Vegan Chorizo, we knew what we had to do: Vegan Chorizo Links! By tweaking and combining the two recipes, we’ve created the best of both worlds — smoky, spicy flavor, but in link form!
Even better? They’re…
After perfecting Vegan Sausage Links and Easy Vegan Chorizo, we knew what we had to do: Vegan Chorizo Links! By tweaking and combining the two recipes, we’ve created the best of both worlds — smoky, spicy flavor, but in link form!
Even better? They’re plant-based, gluten-free, soy-free, and made with just 10 wholesome ingredients! Not only are these chorizo links packed with flavor and super satisfying, but they’re incredibly versatile and so great as a freezer staple.
The concept of meatloaf kind of makes me raise an eyebrow because, well, it’s a loaf of meat. But when it’s executed well it’s just so good. So filling, so cozy, and so delicious that I look forward to eating the leftovers over the next few days (hello meatloaf sandwich, I’m looking at you). This Classic Homemade Meatloaf recipe is the traditional meatloaf that we all know and love—tender, juicy, full of flavor, and with the perfectly tangy tomato glaze on top. It’s so perfect when paired with mashed potatoes and green beans. Like a plate of pure comfort!
The Secret to Good Meatloaf
Milk. The secret to good meatloaf is milk. It sounds weird, but it makes a HUGE difference. Milk hydrates the breadcrumbs that are used as a binder in meatloaf, which keeps the loaf super moist and tender.
During the testing phase for this recipe, I made one without the milk just to see if really made a difference and I’m here to say that the difference was ENORMOUS. The meatloaf without milk was dense, a little tough, and notably drier than the meatloaf made with milk. So don’t skip it! P.S. I’m sure that non-dairy milk would have the same effect.
Loaf Pan or Baking Sheet?
There are two camps when it comes to meatloaf: baking in a loaf pan or on a baking sheet. I’m team baking sheet, but I think ultimately it’s going to boil down to personal preference. I find that loaf pans don’t allow for quite enough evaporation so the bottom can get a little soupy. Baking sheets allow for a little more evaporation, leaving the meatloaf perfectly juicy and flavorful.
But if shaping is difficult for you or you want those perfect square edges, you might prefer a loaf pan.
How to Keep Meatloaf from Falling Apart
There are a couple of tricks to making a meatloaf that holds together in nice slices. Here are a few tips:
Use a recipe that has the right amount of binders (egg and breadcrumbs). This is essentially the glue that holds the meat together.
Use ground beef with a finer grind, or that has been double ground. Really coarse ground beef won’t mix as thoroughly with the binders and may crumble when sliced.
Mince the onion as finely as possible. Large chunks of onion will prevent the loaf from holding together as well.
What to Serve with Meatloaf
My favorite pairing for meatloaf is what I have pictured here, Mashed Potatoes and Steamed Green Beans. It’s so simple, classic, and balanced with the meatloaf and its tangy glaze. But here are some other good side dishes for meatloaf:
Preheat the oven to 350ºF. In a small bowl whisk together the egg, milk, and Worcestershire sauce. In a separate small bowl, stir together the breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mince the onion.
Add the ground beef, egg mixture, breadcrumb mixture, and minced onion to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing.
Place the meatloaf mixture on a rimmed baking dish and shape it into a loaf that is approximately 4-inches wide, 8-inches long, and 2-inches tall.
In a separate small bowl, stir together the glaze ingredients (ketchup, brown sugar, Worcestershire sauce, and mustard). Spread the glaze evenly over the top and sides of the meatloaf.
Bake the meatloaf for 50-55 minutes, or until the internal temperature reaches 165ºF. Allow the meatloaf to rest for 5-10 minutes after baking, then slice and serve.
How to Make Classic Meatloaf – Step by Step Photos
Preheat the oven to 350ºF. Start by pre-mixing some of the ingredients for the meatloaf so there will be less mixing required for the meat (overmixing the meat can make meatloaf tough). In a small bowl, whisk together ⅓ cup milk, one large egg, and 1 teaspoon Worcestershire sauce. In a separate bowl, stir together ½ cup breadcrumbs, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ tsp freshly cracked pepper, and 1 teaspoon salt.
Mince about a ½ cup onion. Make sure to chop or mince the onion as finely as possible. Chunky onion can make the meatloaf fall apart more easily.
Add the milk mixture, breadcrumb mixture, and minced onion to 1.5 lbs. ground beef (85/15). Mix with your hands until everything is evenly combined. Avoid overmixing.
Place the meatloaf mixture on a rimmed baking sheet or baking dish and shape it into a loaf that is approximately 8″ long, 4″ wide, and 2″ tall.
Next, combine the ingredients for the glaze. Stir together ½ cup ketchup, 1 tablespoon brown sugar, 1 teaspoon yellow mustard, and 1 tablespoon Worcestershire sauce.
Spread the glaze over the top and sides of the meatloaf.
Bake the meatloaf in the preheated 350ºF oven for 50-55 minutes, or until the internal temperature reaches 165ºF. Let the meatloaf rest for about 10 minutes before slicing and serving.
We recently tried a store-bought vegan chorizo sausage and couldn’t believe how much it tasted like the real thing (or dare we say, even better)! But since we weren’t fans of some of the ingredients used in the store-bought version, we got to work crea…
We recently tried a store-bought vegan chorizo sausage and couldn’t believe how much it tasted like the real thing (or dare we say, even better)! But since we weren’t fans of some of the ingredients used in the store-bought version, we got to work creating an equally delicious homemade version. Spoiler alert? Major success!
It’s gluten-free, plant-based,and SO quick & easy to prepare!
After extensive testing and days of eating more than our fair share of potatoes, we’ve come up with a recipe for the BEST crispy hash browns! We tested russet and Yukon gold potatoes, various seasonings, steaming vs. boiling vs. raw, and too many metho…
After extensive testing and days of eating more than our fair share of potatoes, we’ve come up with a recipe for the BEST crispy hash browns! We tested russet and Yukon gold potatoes, various seasonings, steaming vs. boiling vs. raw, and too many methods to count. The result is homemade hash browns that taste just like diner-style potatoes, but healthier and less greasy!
They’re perfect for weekend brunch or making ahead and freezing for quick and easy breakfasts.
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This article is from Delicious Everyday.
If you’re looking to replace your usual meatloaf recipe, you’re going to love this Vegan Lentil Loaf! Softened lentils, onion, breadcrumbs, and seasonings are perfectly combined to create one delici…
If you’re looking to replace your usual meatloaf recipe, you’re going to love this Vegan Lentil Loaf! Softened lentils, onion, breadcrumbs, and seasonings are perfectly combined to create one delicious meatless dinner. Top it with ketchup for the ultimate meatloaf replacement. I know I’m not alone when I talk about growing up with meatloaf as...
Earlier this week I made some amazing steak fries and I needed a dipping sauce for them that was equally as epic. Plain old ketchup was just not going to do, so I made some Comeback Sauce. Comeback Sauce is a creamy, tangy, sweet, and savory sauce that’s great for dipping, dunking, drizzling, and smearing […]
Earlier this week I made some amazing steak fries and I needed a dipping sauce for them that was equally as epic. Plain old ketchup was just not going to do, so I made some Comeback Sauce. Comeback Sauce is a creamy, tangy, sweet, and savory sauce that’s great for dipping, dunking, drizzling, and smearing onto just about any food. It’s not called “comeback sauce” for nothing. It will keep you coming back for more. And more. And MORE. (I “accidentally” ate an entire bunch of broccoli in one sitting, thanks to this delicious sauce.)
Comeback Sauce – Creamy, Tangy, Sweet, and Savory
What is Comeback Sauce?
This unique sauce is said to have originated in a Greek restaurant in Mississippi, but it quickly spread throughout the entire south. The original sauce had a base of mayonnaise and Heinz Chili Sauce (a tomato based sauce not to be confused with Sweet Chili Sauce), plus some other seasonings. There are many interpretations of this addictive sauce, with each person putting their own spin on the original as it spread across the region. Because Heinz Chili Sauce is not something I keep in my pantry, I made a few substitutions to create a similar flavor profile using items that I keep on hand, and in the process put the Budget Bytes stamp on the classic comeback sauce. ;)
What Do You Serve it With?
What can you not serve it with is probably a more appropriate question! It’s a fantastic all-purpose dip for things like roasted vegetables (shown with roasted broccoli), fried foods like french fries, chicken fingers or nuggets, or chips. It’s also great smeared onto burgers, fried chicken sandwiches, or wrap sandwiches. I wouldn’t be opposed to using this as a salad dressing, or using it to make an extra flavorful batch of coleslaw!
Comeback Sauce
This creamy, tangy, sweet, and savory Comeback Sauce is great for dipping, drizzling, smearing, and smothering all of your favorite foods.
Total Cost $1.03 recipe. /$0.21 serving
Prep Time 5minutes
Cook Time 0minutes
Total Time 5minutes
Servings 52 Tbsp each
Calories 158.8kcal
Author Beth - Budget Bytes
Ingredients
1/2cupmayonnaise$0.80
2Tbspketchup$0.10
1/2TbspWorcestershire sauce$0.01
1/2tspDijon mustard$0.02
1/8tsphot sauce*$0.02
1/4tspsmoked paprika$0.02
1/8tspgarlic powder$0.02
1/8tspfreshly cracked black pepper$0.02
1/8tspsalt$0.02
Instructions
Combine all ingredients in a bowl and stir until evenly mixed. Serve immediately or refrigerate until ready to eat.
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I have a deep love and appreciation for ketchup. (You’ve seen my Cranberry Chipotle Ketchup recipe, right?) So naturally, when I saw that Heinz was introducing a ketchup made with balsamic vinegar, I decided that I needed to try it immediately. A…
I have a deep love and appreciation for ketchup. (You’ve seen my Cranberry Chipotle Ketchup recipe, right?) So naturally, when I saw that Heinz was introducing a ketchup made with balsamic vinegar, I decided that I needed to try it immediately. And then I found out it wasn’t available everywhere; it seemed the stores I frequent are not stores that carry it. Obviously, I had to try to make it myself. Obviously! I adapted this balsamic ketchup recipe from Serious Eats’ Homemade Ketchup. Are you ready to make ketchup? Let’s get started! You will need these things: 2 tbsp olive oil 1 medium onion, chopped 1 garlic clove, minced 1 (28 oz) can tomato puree 1/2 cup packed brown sugar 1/4 cup balsamic vinegar 1 tbsp tomato paste 1/2 tsp kosher salt 1/2 tsp ground mustard 1/8 tsp ground cloves, for that certain je ne sais quoi (yes, the “quoi” in ketchup is cloves—of this, I am certain) 1/8 tsp allspice 1/8 tsp cayenne pepper Heat the oil in a medium saucepan over medium heat. Add the onion and sauté until just beginning to brown, about 8 minutes, stirring occasionally. Add minced garlic and cook an additional 30 seconds. Add the tomato […]
