blake murphy > wrote in
:

> 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
>

Sounds like a very tasty variation! When I try it, I'll probably add an
egg or two hoping it will stick together. <G>

Wayne