TheGolfersWife wrote:
>
> 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.
>

You need some bread crumbs for filler. Mix it up in the food processor to
get a finer consistency. Once it is cooked, set a brick (foil wrapped) or
some other heavy object over it to press it down, and let it sit for 15
minutes before serving.