My mom always used crushed saltines or Ritz crackers as part of the filler
for her meatloaf. I don't.

Also, I was not raised with the tomato sauce topped meatloaf and really
don't care for it, but many recipes call for it. So here are the questions:

1. What dry 'filler' (if any) do you use in your meatloaf?

2. Topped with tomato sauce or not?

I don't have my meatloaf recipe handy but I can give you the gist of it:

lean ground beef and ground pork, mixed together (about 3 lbs. total)
salt & pepper
onion, celery and garlic sauteed in a little onion until tender
quick cooking (not instant!) oats
eggs
shredded sharp cheddar cheese
dash of bottled cocktail sauce

Blend all ingredients together and either place in a large bread pan or form
into a loaf on a rack (like a broiler-type pan so the meat won't fall
through the rack but the fat can drain off). Bake at 350F... IIRC an hour
and 15-20 minutes, maybe an hour and a half.

Jill