"Mr Libido Incognito" > wrote in message
...
> For supper tonight I made a large meatfoaf. I added shreded carrot,
celery,
> onion, mushrooms to hamburger and ground pork, 2 eggs, crushed soda
> crackers, dry mustard, worechesteshire sauce, hot sauce and A1 steak
> sauce.....Never made it this way before...I mean with other than just
> onions as veggies. Turned out surprisingly sweet and moist, too sweet for
> my tastes in a meatloaf, but edible. Next meatloaf I'll nix the shredded
> carrots but keep the celery and mushrooms.
>
> --
>
>
> Curiosity killed the cat, but for a while I was a suspect
>
> -Alan
===============
I just made the following meatloaf last week. I have made it this way many
times and love it.

Meatloaf
My measurements are guesses of what I do to make the meatloaf

2-1/2 lbs. ground beef (80 or 85 %)
1 egg
1 medium size to large onion finely chopped
about 1/3 cup of EITHER: condensed tomato soup or ketchup
2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried mustard
1 - 2 teaspoons poultry seasoning
approx. 3/4 cup bread crumbs OR approx. 3/4 cup chicken or turkey stuffing
mix - I tried the stuffing mix this time; got the idea on this newsgroup,
but forgot from whom)
====
Mix well and form an oval shape; place in a larger than loaf size pan; (it
cooks better if you don't place it in a loaf pan, and it does hold its oval
shape) It also does not sit in its fat. Sometimes I bake it in my cast iron
fry pan; sometimes in a loaf pan. Just leave space around the meat.
Bake at 350 degrees for 1-1/2 hours.

Remove from pan and add the rest of the tomato soup to the melted fat in the
pan; stir and heat and use that for the sauce. It is surprisingly good.
OR:
Make a barbecue sauce with ketchup, mustard, and brown sugar and heat and
serve with that. You can top the meatloaf with the barbecue sauce about 5
minutes before it is finished baking. I don't do that if I make the tomato
soup sauce.