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