nancree wrote:
> I do mine just a little differently--it's more like a roast . I just
> offer it as a suggestion, but my family and neighbors wouldn't have it
> any other way. No tomatoes.
>
> 1 lb.ground beef
> 1/2 lb. pork sausage meat
> Chopped onion
> 2 eggs
> 1 1/2 to two cups of bread crumbs
> A good bit of Poultry Seasoning (sage, thyme, rosemary, parsley)
> salt and pepper
> (if you can't find ground pork in the meat section you can use Jimmy
> Dean sausage .)
>
> Put this in a large bowl, and mix it thoroughly with your hands.
> Use a large, rectangular metal pan, (I use one that has a teflon type
> coating inside.)
>
> Make the meatloaf into a "loaf" shape and place it in the pan. (Do
> "not" cook it in a loaf pan)
> Bake 350 degrees, til done and a bit of crust starts to form in the
> pan.
>
> Remove loaf to a serving platter. Make a good brown gravy with the
> drippings, and season it well. (I add a very small amount of garlic
> powder at this point, you don't really detect it in the taste, but it
> definitely adds something. )
> Slice, not too thick, and serve with gravy.
>
> It also makes wonderful sandwiches, with mayonnaise and lettuce.

Sounds wonderful. I make something similar--only--after 1 hour baking,
I remove pan from oven, drain the drippings, then cover the loaf with
canned cresent roll dough--return to oven and bake another 15 minutes
or until topping is browned. Yum!!--r3