On Thu, 26 Apr 2007 00:52:01 -0400, "cybercat" >
wrote:

>
><TheGolfersWife> wrote in message
.. .
>>I have been trying (very hard!) to find a good tasty meatloaf recipe
>> that will cut well when cold for sandwiches, as well as being served
>> hot when first made - with brown meat gravy. We do not like heavy
>> tomato sauce poured over the meatloaf, either after or during the
>> cooking process, nor spicy additives such as chilli or cayenne.
>> Don't mind some mustard and worcestershire sauce, but not too much.
>>
>> I guess I will need to use sausage meat as well as ground beef to get
>> a good cutting consistency. I would like to put small diced carrot
>> and peas in the mixture and of course a tablespoon of tomato paste and
>> dried mixed herbs to season up the mixture.
>>
>> If anyone can help me with this most unusual meatloaf request I would
>> be grateful.
>>
>
>McCormick meatloaf spice packet and recipe. No kidding. I add celery
>and onion. The kind with the baking bag attached--the large packet--has
>slightly different ingredients than the smaller packets. I keep trying to
>duplicate this myself, with no decent results so far.
>
Thank you but I have no idea what McCormick is. Is it American? I am
in New Zealand and I see some McCormick things from Australia I think.
Mainly they are sauces to add to vegetables like broccoli and
cauliflower and potatoes.

Can you - or someone - please post the recipe. I could work out the
spice packet stuff myself I think - esp. if someone can list the
ingredients that are on the pack.



The Golfer's Wife