"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?
Usually bread crumbs, although I've used crushed corn flakes. Ritz or
saltines sound good.

You probably don't count this but I've tried recipes stuffed with
whole hard boiled eggs and entire pickles inside. Eggs weren't great.
I mix in relish to my meatloaf.

>2. Topped with tomato sauce or not?
I used to top mine with a mix of ketchup & maple syrup. However I
tried a recipe of Emeril's and (once I cut the pepper by half) his won
me over. It is diced & cooked onions, peppers, tomatoes. You season it
with garlic, vinegar, worchester, ketchup, salt & pepper. I use a
little brown sugar and some pickle juice as well. Simmer until
thickened and pour over the near done meatlof. I've been making it
that way for the last year.

His recipe also lays bcon strips across the top. Despite loving
bacon-that one didn't wow me.

I sometimes throw the canned, french-fried onions on top.

>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
>

DiGiTAL_ViNYL (no email)