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?

Not exactly dry. I chop up some slightly stale bread and soak it in milk.

>
> 2. Topped with tomato sauce or not?

Ketchup. On the top and smeared around the inside of the pan.

> 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)

Works for me.

> salt & pepper

Lots of salt

>
> onion,

A little bit of finely chopped 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

No celery or cheese for me, and I use horseradish ( most cocktail sauces are
just a mixture of horseradish and ketchup or chilli 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.

I usually make it with a pound of meat since I am cooking for two, so 45 minutes
is usually long enough. I let it stand for 10 minutes before serving.