On Thu, 26 Apr 2007 23:38:02 -0500, "jmcquown"
> wrote:

(snip)

>Nothing really unusual about it; I can't stand tomato sauce on top of
>meatloaf. This is my recipe but it doesn't have carrots or peas in it. I
>suppose you could throw some in there. And I don't add tomato paste; I add
>commercial bottled cocktail sauce to the mix. If that's too much like
>regular tomato sauce, just wing it. I personally think tomato paste would
>be too thick to add to meatloaf without diluting it first. Tomato paste by
>itself is pretty bland, IMHO.
>
>Jill's Meatloaf
>
>2 lbs. lean ground beef
>1 lb. ground pork (not bulk sausage)
>2 -3 Tbs. butter as needed
>1 small yellow onion, minced
>2 ribs celery, minced
>1/2 green bell pepper, seeded and well chopped
>1/2 tsp. salt
>1 tsp. pepper
>1/2 c. quick cooking (not instant) oats
>2 eggs, beaten
>1/2 c. bottled cocktail sauce
>1 tsp. dried thyme
>1/4 c. grated cheddar cheese
>
>Saute the vegetables in butter until tender. Add to remaining ingredients
>in a large mixing bowl. Smoosh it all together until well blended.
>(NOTE:use a large ziplock bag instead if you don't like getting the meat
>mixture all overyour hands.) Form into a loaf and place on a rack in a
>roasting pan. Bakeat 350F for 1 hour or until well browned. Let stand 5
>minutes before carefully removing to a platter and slicing. Excellent
>reheated the next day and also cold for sandwiches.
>
>Jill
>
Thank you - that sounds like it. I cannot stand bell pepper in any
form - cooked or raw. I guess the added vegetables can be varied,
although onion and cellery are necessary for flavour. Have you ever
used fresh breadcrumbs instead of quick cooking oats? I am afraid I
have never ever heard of bottled cocktail sauce, but a slightly
diluted sweet chilli sauce might do the trick?

I'll try this very soon.


The Golfer's Wife