"jmcquown" > wrote in message
...
> 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?

Bread crumbs soaked in milk.

> 2. Topped with tomato sauce or not?

Depends on my mood, really.

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

Won't offer mine because I wing it and it never comes out the same way
twice.

Stace