In article >,
projectile vomit chick > wrote:

> On 3 Jun 2006 20:08:48 -0700, in rec.food.cooking, "Budd Tugley"
> > hit the crackpipe and declared:
> >
> >Sheldon wrote:
> >best extender is to grind in a couple raw spuds (skins on).
> >___________
> >
> >That sounds NASTY. Not to mention adding all kinds of WATER to the
> >meat. Also..you say add two eggs for every pound of meat and some
> >experts say NO EGGS it makes the meatloaf chewy.
>
> lol....who is a "meatloaf expert"? Sounds quite impressive on the
> resumê, I'm sure....lol
>
> What's nasty about adding potatoes?
>
> There sure are a lot of phonies and liars and just plain old dumb
> people hanging around this group. <g>
> --
> we're all stars now, in the dope show...

Post your recipe dear. :-)
I'd really be interested in seeing how you make yours.

Here's mine:

1 lb. lean ground beef (90/10)
1 lb. ground turkey
3 eggs
1 small minced onion
1 head of garlic separated into cloves, then pressed
(approx. 10 cloves)
1 thinly sliced shallot
1 small bulb grated ginger root
2 stalks minced celery (optional)
light sprinkling of tri-color pepper
1 sprig minced fresh rosemary
a small bunch of fresh thyme leaves
a small bunch of fresh marjoram or mexican oregano leaves
1 leaf of minced fresh sage
4 minced fresh basil leaves if you have them

(yes I have my own live herb garden. ;-) )

Mix well, place into a non-stick loaf pan
Sprinkle top with a bit of paprika and some additional minced rosemary

Bake at 375 for 1 hour then test for done-ness.

I don't put cereal into my meatloaf. It absorbs too much grease.
Cooked rice can be an interesting addition tho' if you are trying to
expand it for some reason...

Cheers!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson