see below

Tracey wrote:

> > jmcquown wrote:
>
> >> 1. What dry 'filler' (if any) do you use in your meatloaf?
> >> 2. Topped with tomato sauce or not?
>
> 1. white bread.
> 2. No. Ketchup.
>
> When I make meatloaf I use: ground beef, ground pork, a couple slices of
> white bread chopped up, diced onions, a tiny tiny bit of diced green
> pepper, an egg, some ketchup, salt, pepper and a little Italian Seasoning.

Mixing Starch ( Beads, etc) with meat ae strict NO NO's Go Marinara only
A plethora of possibilities here. Meat and Spuds are passe' as hell...We
have thrown
Potatoes OUT of the house forever. YAMS?? OK....Sweet Pot's..seldom.
Stick with
the BIG Triangle and you'll be healthier than the average slob! (Who
doesn't even KNOW
what "BALANCE" MEANS) The Jewish call it: "Kosher"...sort of a play on
"HEALTHY BALANCE"
--But works miracles where health is concerned! The "Earl of Sandwich" did
NOT do the World
any favors when HE inroduced the MEAT and Bread Sandwich. Look where
Hamburgers have ruined
health all over the World by using a BUN to surround a piece of meat!
GASVILLE!! UGH!!! B-0b1
"Beaten Paths are for Beaten People". -- Anon.

"jmcquown" > wrote in message >...
> My mom always used crushed saltines or Ritz crackers as part of the filler
> for her meatloaf. I don't.
>
> Also, I was not raised with the tomato sauce topped meatloaf and really
> don't care for it, but many recipes call for it. So here are the questions:
>
> 1. What dry 'filler' (if any) do you use in your meatloaf?
>
> 2. Topped with tomato sauce or not?
>
<recipe snipped>

On beef and veal mix I use (1.)Italian Bread (no crust) soaked in milk.
(2.) Topped with seeded and stewed plum tomatos and ketchup.

On pork and turkey mix I use (1.) Hawaiian bread soaked in milk.
(2.)Topped with mashed sweet potatos, a cream sauce and a pie crust.

P.S.
Use just enough milk to get the bread sloppy wet and then let the milk
drain from the bread for five minutes before mixing it into the meat.

On Sat, 20 Dec 2003 13:31:23 -0600, "jmcquown"
> wrote:

>TonyP wrote:
>> On Fri, 19 Dec 2003 17:33:41 -0600, jmcquown wrote:
>>
>>> 1. What dry 'filler' (if any) do you use in your meatloaf?
>>>
>>> 2. Topped with tomato sauce or not?
>>>
>>
>> Surprised no one has mentioned instant rice as a filler.
>
>Maybe that's because 'instant rice' isn't a common ingredient on my shelf.
>Oddly, I have a box of 'instant' mashed potato flakes (which I've rarely
>used) and stovetop stuffing mix (ditto rarely used). Never occurred to me
>to buy instant rice to stuff a meatloaf. I do, however, have a recipe for
>porcupine meatballs which requires rice as a filler. However, that was
>regular long grain rice.
>
>Jill
>
one grated onion, one grated raw potato, one half grated granny smith.
granted, it doesn't hold together well. i bake it in a 9x9 pyrex dish
and serve it the way you would lasagna, maybe.

your pal,
blake

blake murphy > wrote in
:

> On Sat, 20 Dec 2003 13:31:23 -0600, "jmcquown"
> > wrote:
>
>>TonyP wrote:
>>> On Fri, 19 Dec 2003 17:33:41 -0600, jmcquown wrote:
>>>
>>>> 1. What dry 'filler' (if any) do you use in your meatloaf?
>>>>
>>>> 2. Topped with tomato sauce or not?
>>>>
>>>
>>> Surprised no one has mentioned instant rice as a filler.
>>
>>Maybe that's because 'instant rice' isn't a common ingredient on my
>>shelf. Oddly, I have a box of 'instant' mashed potato flakes (which
>>I've rarely used) and stovetop stuffing mix (ditto rarely used).
>>Never occurred to me to buy instant rice to stuff a meatloaf. I do,
>>however, have a recipe for porcupine meatballs which requires rice as
>>a filler. However, that was regular long grain rice.
>>
>>Jill
>>
> one grated onion, one grated raw potato, one half grated granny smith.
> granted, it doesn't hold together well. i bake it in a 9x9 pyrex dish
> and serve it the way you would lasagna, maybe.
>
> your pal,
> blake
>

Sounds like a very tasty variation! When I try it, I'll probably add an
egg or two hoping it will stick together. <G>

Wayne

Try 3 oz of Zwieback Toast (found in the baby food dept.) broken up by
hand in plastic bag.

Strips of bacon across the top.

No ketchup.

Rudyard Kipling said "Words are the most powerful drugs used by mankind"
---
I am a Bright.

On Sat, 27 Dec 2003 23:47:18 GMT, Wayne Boatwright
> wrote:

>blake murphy > wrote in
:
>
>> On Sat, 20 Dec 2003 13:31:23 -0600, "jmcquown"
>> > wrote:
>>
>>>TonyP wrote:
>>>> On Fri, 19 Dec 2003 17:33:41 -0600, jmcquown wrote:
>>>>
>>>>> 1. What dry 'filler' (if any) do you use in your meatloaf?
>>>>>
>>>>> 2. Topped with tomato sauce or not?
>>>>>
>>>>
>>>> Surprised no one has mentioned instant rice as a filler.
>>>
>>>Maybe that's because 'instant rice' isn't a common ingredient on my
>>>shelf. Oddly, I have a box of 'instant' mashed potato flakes (which
>>>I've rarely used) and stovetop stuffing mix (ditto rarely used).
>>>Never occurred to me to buy instant rice to stuff a meatloaf. I do,
>>>however, have a recipe for porcupine meatballs which requires rice as
>>>a filler. However, that was regular long grain rice.
>>>
>>>Jill
>>>
>> one grated onion, one grated raw potato, one half grated granny smith.
>> granted, it doesn't hold together well. i bake it in a 9x9 pyrex dish
>> and serve it the way you would lasagna, maybe.
>>
>> your pal,
>> blake
>>
>
>Sounds like a very tasty variation! When I try it, I'll probably add an
>egg or two hoping it will stick together. <G>
>
>Wayne

yeah, put two eggs in with a pound of 85% fat beef.

your pal,
blake