"nancree" > wrote in message
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> Elaine write:
> elaine Apr 5, 12:51 pm show options
>
> Newsgroups: rec.food.cooking
> From: "elaine" > - Find messages by this author
> Date: Tue, 5 Apr 2005 15:51:08 -0400
> Local: Tues, Apr 5 2005 12:51 pm
> Subject: meatloaf and bechamel sauce
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> I don't know if there is such a recipe. I make a lasagna with bechamel
>
> sauce and love it.
> I could brown the meat, add breadcrumbs, carrots, mushrooms and onions;
> some
> spices, then cheese and bechamel sauce.
> -----------------
> Interesting idea. My first thought was about the onions--they are
> strong in flavor and might overwhelm the sauce. Do you always brown
> the meat for meat loaf? How do you compose your lasagne sauce? Do you
> put it on top, like a regular sauce? Or do you mix it in with other
> ingredients, like a meat loaf? Let us know.
> Nancree
>
For lasagne I always brown the meat, onions, celery etc. then work in layers
with the cheese and bechamel sauce. But for meatloaf I mix it all the
ingredients together (unbrowned) and then pop in the oven.

I've already made the bechamel sauce. My instinct now is to brown the
hamburger, add the onions ( love onions!), celery, etc. and then add the
sauce. Yea, it sounds like a bit of a mish mash, but who
knows.................

Elaine