"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 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
: =======

Hmmm....

Sometimes bread crumbs sometimes oatmeal.

Ground Beef (75 - 85 % - whatever's on hand)
Eggs
Tomato paste - in the mix
Onions
Garlic
Shredded Cheddar
Diced and/or Stewed tomatoes - sometimes
Black pepper, basil, oregano, thyme
Plain top or BBQ sauce

No real recipe here, just whatever's on hand or within reach.

--
Cyndi
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