Dennis G. > wrote in message >. ..
> "jmcquown" > wrote:
>
> >
> >1. What dry 'filler' (if any) do you use in your meatloaf?
> >
> Usually gfresh bread shredded by hand
>
> >2. Topped with tomato sauce or not?
>
> Often with ketchup. Tomato sauce is too acidic for me.
>
> Dennis

Per pound of meat:
2 slices fresh white bread
1 egg
1/2 pkg dry onion soup mix (not more than 1 pkg total)
shot of Worcestershire
Top with mixture of:
Catsup
Worcestershire
Brown Sugar
My mother always put a layer of green salad olives in the middle. I
dont. This is pretty soupy, I use a loaf pan and pour off the liquid
that accumulates at least once during baking.
Lynn from Fargo