On Fri, 19 Dec 2003 17:33:41 -0600, "jmcquown"
> wrote:

>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?

HOme made bread crumbs, made with bread that is not quite dried out.
The crumbs are madew in the food processor
>
>2. Topped with tomato sauce or not?

The last 45 minutes, topped with thinly sliced raw onions and a
mixture of molasses, ketchup and yellow mustand.

Boron
>