"Jim Elbrecht" > wrote in message
...
> "Ophelia" > wrote:
> -snip-
>>Thanks, Jim Dare I ask if you have a preference and if so... a recipe
>>please? I have mentioned already, I have only twice tried to make
>>meatload but we didn't like it much.
>
> I'm a meatloaf guy. It is OK for dinner--- It is *the* best
> sandwich meat.
>
> I usually start with 3 lbs of fairly fatty ground beef.
> 3-4 slices of soft white bread without the crusts- chopped or torn
> into fava bean sized bits.
> 2 eggs & a cup of milk.
> 1/2 cup Lee & Perkins Worcestershire sauce
> a few healthy grinds of black pepper
>
> . . . then whatever. Likely to have;
> 6 cloves of chopped garlic
> 1 large onion chopped
> 8oz chopped crimini
> a handful of chopped parsley
>
> Might have some of these;
> a chopped green or red [or both] pepper
> 1/2 cup BBQ sauce
> a chopped apple & some cinnamon
> a cup of gorgonzola
> a cup of celery
> xxxxxxx
>
> Knead it all together and form into a rounded loaf in a pan with 2"
> sides. [I use a round glass pan] If it is too moist add bread crumbs
> & chill a bit.
>
> Bake at 350F for 90 minutes or so- internal 165F.
>
> I might glaze it with some sort of BBQ type sauce towards the end- If
> I remember, I'll baste it with its own juices a few times.
>
> Sandwiches are 2 thick slices [2-3cm] of homemade bread, toasted and
> well buttered. Lay on a 3/4" [2cm] slice of cold meatloaf. Next
> 1cm slices of sweet onion to cover. Salt and pepper liberally. Next
> some lettuce- [be generous]. Slather on a gob of mayo. Press the
> top slice of bread down so you can get your mouth around it.

A 'gob' of mayo eh? <g> Well I have saved all this and if and when I get
the chance to make it, you will be the first to know))) Oh btw will it be
work to halve the quantities? There are only two of us these days! If
not, and I must make the whole danged thang, I suppose I can freeze some)

Many thanks)))

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