jmcquown wrote:

> Joseph Littleshoes wrote:
> > Monsur Fromage du Pollet wrote:
> >
> >> Siobhan Perricone > wrote in
> >> :
> >>
> >>> 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.
> >
> >
> >
> >>> I use just the 2 meats for meatloaf fairly often.
> >> I have a wild rice Meatloaf recipe here somewhere, I've been
> >> meaning to make...but went low carb so that's on the back burner.
> >
> > Cooked rice in a meat loaf is very nice, i use it when i make me
> mum's
> > version of boiled meat loaf.
> > ---
> > JL
>
> I'm not questioning your mother, but *boiled* meatloaf? Never heard
> of such
> a thing.
>
> Jill

A google group search of joseph+littleshoes+meatloaf will pull up a
rather extended commentary on the subject posted to alt.cooking-chat a
year or so ago.

It's not as uncommon as i also thought. And a variation has the meat
loaf mix wrapped up in blanched cabbage leaves before being en - meshed
in cheese cloth and set to simmer for an hour or so, the French would
immerse & simmer it in veal stock. Try joseph+littleshoe+sou - fassum
provencal for the Escoffier version of "boiled meat loaf".
---
J (recipie on request) L