nancree wrote:
> jill said:
> Not sure at all about a bechamel sauce with meatloaf but it actually
> has
> more appeal to me than tomato sauce. I hate tomato sauce and ketchup
> on
> meatloaf.
>
> Jill
> ------------------
> Me too, Jill ! I like to cook it this way, and then have a nice
> crusty pan to make brown gravy with:
> Mix thoroughly, with hands: Ground beef, (with at least 15% fat)
> , pork sausage, chopped onion, a couple of eggs, Italian Seasoning,
> salt and pepper. Then shape it into a loaf shape, put it in the center
> of a rectangular Teflon-lined pan, and bake until done--and there is a
> nice brown crust starting to form in the pan. Remove loaf to a plate.
> Mix flour into the remaining fat (this is why you want to use at least
> 15% fat) , stir and add appropriate amount of water. Season with a
> few shakes of garlic salt, salt and pepper. Serve meatloaf slices
> with brown gravy.

Almost sounds like doing it as 'Salisbury Steak'; not that there is anything
wrong with that. I love it!

Jill