Siobhan Perricone wrote:

> I'm going to make a meatloaf of pork and beef mixed. I'm not entirely
> sure
> what I'm going to mix in from there, so I thought I'd ask you what you
>
> would put into such a meatloaf.
>
> I was thinking of maybe working some goat cheese into this somewhere,
> too.

Carrots, onions, celery, sweet pepper, cabbage, garlic all put through
the food processor till a fine mince. Red onions are even better than
yellow or white. Mix thoroughly add 1/2 to 1 cup of good meat stock to
make a liquidy meat mix then bake to a pate like consistency.

Cut the veggies to a rough dice if one wants a "chunky" rather than a
pate like meat loaf.

The pate like meat loaf is great for sliceing thin for meat loaf
sandwichs.

Several slices of bacon or a layer of catsup over the top is nice.

I like to add a small bit of fennel seeds in a beef loaf. I think the
fennel and beef combo are delightful. Same with cumin seeds.

I would save the goat cheese for a last minute topping, just before
serving, sprinkle over the top of the loaf and allow to melt.
---
Joseph Littleshoes