sf wrote:
> On Sat, 02 Aug 2008 17:34:00 -0500, Janet Wilder
> > wrote:
>
>
>>I have invented a new meatloaf recipe and it's in the oven right now.
>>I'm trying to avoid carbs as much as possible (DH has diabetes) I took
>>one pound of home-ground lean chuck and 3 Johnsonville sweet Italian
>>sausages for the meat. I added one egg, some granulated garlic, about 2
>>tablespoons of dried chopped onion, 1/3 of a small can of tomato sauce
>>(low salt)and about an 1/8 tsp of dried Italian seasoning. Formed it
>>into a loaf shape and put it in a glass baking dish just a little bigger
>>than the loaf (can't measure it now it's in the oven) I poured the other
>>2/3 of the can of sauce over the top and stuck it in a 350 oven for an hour.
>
>
> Janet, I think you're on the right track. I've never understood how
> people can stand all those cruddy fillers (bread, oatmeal etc). I
> HATE meatloaf with that stuff in it. Give me meat!
>
>
Well when you start eating a very good version of it at a very early age?
--
JL