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.
>
>Jill
>
one grated onion, one grated raw potato, one half grated granny smith.
granted, it doesn't hold together well. i bake it in a 9x9 pyrex dish
and serve it the way you would lasagna, maybe.

your pal,
blake