jmcquown saw Sally selling seashells by the seashore and told us all
about it on Fri, 19 Dec 2003 17:33:41 -0600:

>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 know about 'topping' but I put a generous slosh of tomato
sauce into the recipe when I make it. The filler of choice is
breadcrumbs, either fresh or dried but NOT 'preseasoned'. I also use
fresh or dried herbs, balsamic vinegar, beaten egg, finely chopped
celery, onion and fresh tomato and sometimes finely grated carrot.

(huggles)

~Karen AKA Kajikit

Nobody outstubborns a cat...

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