"jmcquown" > wrote in
:

> 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?

Fresh bread crumbs *not* soaked in anything.

> 2. Topped with tomato sauce or not?

Topped with chili sauce with a bit of brown sugar added.

My meatloaves are fairly plain; just meat (sometimes pork), with chopped
onion, breadcrumbs, a bit of tomatoe catsup and Worcestershire sauce,
salt, black pepper, an egg per pound of meat, and occasionally some
chopped green pepper. I never add herbs - have tried various herbs and
don't like it in meatloaf. I don't pre-cook the veggies. I sometimes
make a tomato gravy to pass with it.

Wayne