On 3/8/2012 11:27 AM, Ophelia wrote:
> > wrote
>> On 3/8/2012 10:59 AM, Ophelia wrote:
>>> > wrote
>>>> It looks like what I had back in the day, as Salsibury Steak, although
>>>> we never had tomato sauce in the gravy - It was more just a white
>>>> sauce with lots of mushrooms.
>>>
>>> What is the difference between Salisbury Steak and Meatloaf?
>>>
>> I've always assumed that it was Salisbury steak if it was formed into
>> individual patties and cooked on the hob/stovetop, and meatloaf if it
>> was a loaf and baked.
>> Having said that, though, I've been making individual 'meatloaves' in
>> a silicone cupcake pan - straight sided, and in between standard and
>> 'Texas' size. Perfect for batch cooking, they freeze and reheat well.
>
> Interesting, thanks, Shelia! Share you recipes for both?
>
Not so much a recipe - more a 'what do I have in the kitchen today?'
sort of thing! Next time I do it, I should stop and weigh things, and
write it down. I can give you an approximation though.

I also have what I call 'Cheater's Meatloaf', which I wrote for my
daughter, who works long hours and doesn't have time or a fully stocked
kitchen. It uses store cupboard shortcuts.