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in article , DigitalVinyl at
wrote on 12/21/03 10:38 AM:

> "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)

I don't make the same meatloaf twice, although I have a "basic" guideline I
follow. If I don't want to use onion soup mix, I'll use fresh minced onions,
sauteed in butter, with lots of garlic, too. I've been known to put diced
carrots in my meatloaf, too. Maybe I'll use a blend of ketchup and barbecue
sauce. Maybe I'll skip the ketchup and use worcestershire and an extra
egg, then make gravy from the drippings. Or use a jar of Heinz onion gravy,
not bad when mixed into the pan the meatloaf came out of and cooked for a
few minutes to blend the flavors. Meatloaf is one of my favorite dishes and
I consider it a blank canvas, I do what I feel like based on what I've got.

I also invented a Mexican-Style meatloaf, using crushed tortilla chips
instead of breadcrumbs, salsa instead of ketchup, in and on top, taco type
seasoning instead of the usual, and shredded mild cheddar in and on top. My
brother loved it! I entered it in a local supermarket's meatloaf contest and
got honorable mention and a $50 gift certificate at the store. That was
chain wide, so it was pretty cool. Haven't made it recently but
might....it's good.

Here are my mexican meatloaf recipe and my mom's "everyday" recipe, the
standard from which all variations are derived:

{ Exported from MasterCook Mac }

Mexican Meatloaf

Recipe By: Sheryl Rosen
Serving Size: 6
Preparation Time: 1:15
Categories: Meat

Amount Measure Ingredient Preparation Method
1 1/2 pounds ground beef
1 cup crushed tortilla chips
1/2 cup salsa
1 egg beaten
1/2 teaspoon taco seasoning
1 teaspoon cilantro (or to taste)
1/4 cup finely diced green bell pepper
1/4 cup corn kernels canned or frozen
1/2 cup shredded cheddar or jack cheese

Combine all ingredients together. Mix well.

Shape into a loaf and bake in a 9 x 13 baking pan at 350 degrees for an
hour.

Top with additional salsa and cheese and bake an additional 10-15 minutes.
‹‹‹‹‹
Notes: My brother loves this!
This tastes best when mixed and shaped the night before, so the flavors
blend.
You can use the leftovers as a topping for nachos later in the week.

____

{ Exported from MasterCook Mac }

Everyday Meatloaf

Recipe By: Eleanor Rosen (Mom)
Serving Size: 6
Preparation Time: 1:15
Categories: Meat

Amount Measure Ingredient Preparation Method
1 1/2 pounds ground beef
1 cup Italian bread crumbs
1/2 cup ketchup
1 egg beaten
1 envelope onion soup mix
1 tablespoon Italian seasoning

Combine all ingreditents together. Mix well.

Shape into a loaf and bake in a 9 x 13 baking pan at 350 degrees for an
hour.

Top with additional ketchup, if desired and bake an additional 10-15
minutes.
‹‹‹‹‹
Notes: This is one of my family's favorite meals.
Best with mashed, baked or roasted potatoes.
Terrific as sandwiches the next day, too.

_____