On Sat, 20 Dec 2003 13:31:23 -0600, jmcquown wrote:

> TonyP wrote:
>> On Fri, 19 Dec 2003 17:33:41 -0600, jmcquown wrote:
>>
>>> 1. What dry 'filler' (if any) do you use in your meatloaf?
>>>
>>> 2. Topped with tomato sauce or not?
>>>
>>
>> Surprised no one has mentioned instant rice as a filler.
>
> Maybe that's because 'instant rice' isn't a common ingredient on my shelf.
> Oddly, I have a box of 'instant' mashed potato flakes (which I've rarely
> used) and stovetop stuffing mix (ditto rarely used). Never occurred to me
> to buy instant rice to stuff a meatloaf. I do, however, have a recipe for
> porcupine meatballs which requires rice as a filler. However, that was
> regular long grain rice

It really is a good filler. Try it some time. Rice by itself is
bland. The green peppers, onion and any seasonings or liquid in you
meatloaf will be soaked up by the "instant" rice. Just make it a little
wet (depending on the type of ground meat). Cooked (real) rice is a good
too. Either way, it's a nice change from bread/cracker/etc which result
in a more "dense" meatloaf.