TheGolfersWife wrote:
> 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.

I actually very rarely use bell peppers, myself; I know where you're coming
from!

> Have you ever
> used fresh breadcrumbs instead of quick cooking oats?

I have; it works just as well. I can't recall where, along the line, I got
the idea to use the oats. They work well as the filler and don't impart any
"extra" flavour to the meatloaf.

> I am afraid I
> have never ever heard of bottled cocktail sauce, but a slightly
> diluted sweet chilli sauce might do the trick?
>
Could be. Bottled cocktail sauce is served with seafood here in the U.S.
(unless a person chooses to make their own). I'm not familiar with your
sweet chili sauce! Give it a try!

> I'll try this very soon.
>
>
> The Golfer's Wife