cybercat wrote:
> Okay, first, I am not a big meatloaf fan, but my husband is. Second, I had a
> perfectly nice recipe that involved adding tomato with the celery and onion,
> but he does not like it. What he likes: the recipe with the seasoning packet
> by McCormack spice company. The one with titanium dioxide and plutonium
> in it.
>
> Question: those of you who do not add anything tomato-based to your
> meatloaf, what spices do you add? I would like to get off the McCormack
> stuff. The recipe, which I like other than the chemicals, calls for 1.5 lbs
> ground beef (I use lean), 1/2 cup milk (I use skim) one egg, and the
> seasoning packet. All goes inside a plastic bag, which I can do without as
> it is just as messy as without. I add finely chopped onion and celery, and
> instead of white flour cracker or bread crumbs, this last time I got
> adventurous and added ... that's right! Oatmeal. Two packets of
> single-serving, plain Quaker Oats instant oatmeal. He liked it just fine.
> The consistency of the meat loaf is soft, but not, errr, gelatinous, as one
> might expect.
> It even passed the cold sandwich test, which is when I told him there was
> oatmeal in it! Imagine, meatloaf that can help sweep cholesterol out of your
> system.
>

My father used to add oatmeal to his meatloaf recipes. And sometimes
rice. Just don't add too much or it's kinda gross.