On Thu, 26 Apr 2007 16:08:15 +1200, 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.
>
>
>The Golfer's Wife

Wrap it in bacon. No matter how YOU make a meat loaf, wrap it in
bacon. Try it