"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?

I don't use a "dry" 'filler' but, in addition to the ground meats (in my
case, equal parts pork (when available I use my cousin's home made Italian
pork sausage), beef and veal) I add:
fresh bread crumbs (crust removed French or Italian) soaked in milk for
about 1/2 hour then squeezed dry;
sauteed sliced mushrooms (shitake, stems removed and saved for making stock,
or cremini with stems;
sauteed minced onion, garlic and red bell pepper;
lightly beaten eggs as binder;
Dijon mustard;
Heinz chile sauce;
various herbs, spices and S & P to taste.

I mix these together minimally. Form into a loose loaf shape and;
>
> 2. Topped with tomato sauce or not?

smear all over with Heinz chile sauce mixed with a wee bit of Dijon mustard
and bake at 350F for about 1 to 1 1/2 hours. I am not a meatloaf fan myself
but I can tolerate this version. It was created to make my SO happy who
advised me (he doesn't cook and doesn't know a thing about cooking but has
oodles and oodles of opinions!) that a proper meatloaf contained ketchup,
beef, canned mushrooms, ballpark mustard and "other stuff". I'll never
forget the joyous look on his face when I first served it. I don't get the
appeal but he was in nostalgia heaven muttering things like "canned
mushrooms *are* good". I waited a while before informing him that canned
mushrooms had *never* been an option and ditto with ballpark mustard. By
request I have made this for others. By virtue of the request they,
assumedly, *get* the appeal of meatloaf and, fortunately, really love this
version.
>
> 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.

Kate