"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?
>
> 2. Topped with tomato sauce or not?


I usually use dry bread crumbs that I prepared but I have occasionally used
cracker crumbs. That's what my mother and my paternal grandmother used. I
don't notice much difference. I never used Ritz crackers or oatmeal. Chopped
onion, carrots and green pepper and seasoning along with 1 egg per lb. of
meat and that's about it.

I brush the top of the meatloaf with Kitchen Bouquet before it goes into the
oven and no tomato sauce or ketchup -- EVER!

I seldom make meatloaf except when my kids come over. Meatloaf with mashed
potatoes and gravy has always been high on their list of favorites.