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?

I don't have my meatloaf recipe handy but I can give you the gist of it:

lean ground beef and ground pork, mixed together (about 3 lbs. total)
salt & pepper
onion, celery and garlic sauteed in a little onion until tender
quick cooking (not instant!) oats
eggs
shredded sharp cheddar cheese
dash of bottled cocktail sauce

Blend all ingredients together and either place in a large bread pan or form
into a loaf on a rack (like a broiler-type pan so the meat won't fall
through the rack but the fat can drain off). Bake at 350F... IIRC an hour
and 15-20 minutes, maybe an hour and a half.

Jill

we don't have meatloaf a lot anymore around
here.....................all the kids are gone, and DH won't touch
it!

>
> 1. What dry 'filler' (if any) do you use in your meatloaf?


oatmeal
or a couple slices of bread, that have been soaked in milk.


>
> 2. Topped with tomato sauce or not?



ketchup

jmcquown wrote:
> onion, celery and garlic sauteed in a little onion !!!!

CORRECTION:
I meant a blend of butter and olive oil (EVOO if you must) until tender

No, I have not been hitting the egg nog. It's just been a long day.

Jill

Breadcrumbs, but I put ketchup inside.

Kilikini

"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?
>
> I don't have my meatloaf recipe handy but I can give you the gist of it:
>
> lean ground beef and ground pork, mixed together (about 3 lbs. total)
> salt & pepper
> onion, celery and garlic sauteed in a little onion until tender
> quick cooking (not instant!) oats
> eggs
> shredded sharp cheddar cheese
> dash of bottled cocktail sauce
>
> Blend all ingredients together and either place in a large bread pan or
form
> into a loaf on a rack (like a broiler-type pan so the meat won't fall
> through the rack but the fat can drain off). Bake at 350F... IIRC an hour
> and 15-20 minutes, maybe an hour and a half.
>
> Jill
>
>

"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?

Bread crumbs soaked in milk.

> 2. Topped with tomato sauce or not?

Depends on my mood, really.

> I don't have my meatloaf recipe handy but I can give you the gist of it:

Won't offer mine because I wing it and it never comes out the same way
twice.

Stace

>Breadcrumbs, but I put ketchup inside.
>
>Kilikini

Long cooking oatmeal is the filler in our meatloaf .. I won't touch the stuff
... my DH and kid love it

~Kat


"I think I would like to call myself 'the girl who wanted to be God'. Yet if I
were not in this body, where would I be--perhaps I am destined to be classified
and qualified. But, oh, I cry out aginst it." --Sylvia Plath

>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?

Quaker Oats

>
>2. Topped with tomato sauce or not?

I put ketchup on top. I use the traditional Quaker Oats recipe, which uses
tomato juice in the meatloaf.


Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

"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?


I usually use dry bread crumbs that I prepared but I have occasionally used
cracker crumbs. That's what my mother and my paternal grandmother used. I
don't notice much difference. I never used Ritz crackers or oatmeal. Chopped
onion, carrots and green pepper and seasoning along with 1 egg per lb. of
meat and that's about it.

I brush the top of the meatloaf with Kitchen Bouquet before it goes into the
oven and no tomato sauce or ketchup -- EVER!

I seldom make meatloaf except when my kids come over. Meatloaf with mashed
potatoes and gravy has always been high on their list of favorites.

"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?

Saltines soaked in milk, no eggs

>
> 2. Topped with tomato sauce or not?

Sometimes, sometimes not


-L.

"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?

I don't use a "dry" 'filler' but, in addition to the ground meats (in my
case, equal parts pork (when available I use my cousin's home made Italian
pork sausage), beef and veal) I add:
fresh bread crumbs (crust removed French or Italian) soaked in milk for
about 1/2 hour then squeezed dry;
sauteed sliced mushrooms (shitake, stems removed and saved for making stock,
or cremini with stems;
sauteed minced onion, garlic and red bell pepper;
lightly beaten eggs as binder;
Dijon mustard;
Heinz chile sauce;
various herbs, spices and S & P to taste.

I mix these together minimally. Form into a loose loaf shape and;
>
> 2. Topped with tomato sauce or not?

smear all over with Heinz chile sauce mixed with a wee bit of Dijon mustard
and bake at 350F for about 1 to 1 1/2 hours. I am not a meatloaf fan myself
but I can tolerate this version. It was created to make my SO happy who
advised me (he doesn't cook and doesn't know a thing about cooking but has
oodles and oodles of opinions!) that a proper meatloaf contained ketchup,
beef, canned mushrooms, ballpark mustard and "other stuff". I'll never
forget the joyous look on his face when I first served it. I don't get the
appeal but he was in nostalgia heaven muttering things like "canned
mushrooms *are* good". I waited a while before informing him that canned
mushrooms had *never* been an option and ditto with ballpark mustard. By
request I have made this for others. By virtue of the request they,
assumedly, *get* the appeal of meatloaf and, fortunately, really love this
version.
>
> I don't have my meatloaf recipe handy but I can give you the gist of it:
>
> lean ground beef and ground pork, mixed together (about 3 lbs. total)
> salt & pepper
> onion, celery and garlic sauteed in a little onion until tender
> quick cooking (not instant!) oats
> eggs
> shredded sharp cheddar cheese
> dash of bottled cocktail sauce
>
> Blend all ingredients together and either place in a large bread pan or
form
> into a loaf on a rack (like a broiler-type pan so the meat won't fall
> through the rack but the fat can drain off). Bake at 350F... IIRC an hour
> and 15-20 minutes, maybe an hour and a half.

Kate

jmcquown saw Sally selling seashells by the seashore and told us all
about it on Fri, 19 Dec 2003 17:33:41 -0600:

>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?

I don't know about 'topping' but I put a generous slosh of tomato
sauce into the recipe when I make it. The filler of choice is
breadcrumbs, either fresh or dried but NOT 'preseasoned'. I also use
fresh or dried herbs, balsamic vinegar, beaten egg, finely chopped
celery, onion and fresh tomato and sometimes finely grated carrot.

(huggles)

~Karen AKA Kajikit

Nobody outstubborns a cat...

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

"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?
:
: I don't have my meatloaf recipe handy but I can give you the
gist of it:
:
: lean ground beef and ground pork, mixed together (about 3 lbs.
total)
: salt & pepper
: onion, celery and garlic sauteed in a little onion until tender
: quick cooking (not instant!) oats
: eggs
: shredded sharp cheddar cheese
: dash of bottled cocktail sauce
:
: Blend all ingredients together and either place in a large
bread pan or form
: into a loaf on a rack (like a broiler-type pan so the meat
won't fall
: through the rack but the fat can drain off). Bake at 350F...
IIRC an hour
: and 15-20 minutes, maybe an hour and a half.
:
: Jill
: =======

Hmmm....

Sometimes bread crumbs sometimes oatmeal.

Ground Beef (75 - 85 % - whatever's on hand)
Eggs
Tomato paste - in the mix
Onions
Garlic
Shredded Cheddar
Diced and/or Stewed tomatoes - sometimes
Black pepper, basil, oregano, thyme
Plain top or BBQ sauce

No real recipe here, just whatever's on hand or within reach.

--
Cyndi
<Remove a "b" to reply>

jmcquown > wrote:
> 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?

Regular bread crumbs and a few glops of Heinz ketchup go into my
meatloaf. I do not put any topping on it though.

"jmcquown" > wrote in
:

> 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?

Fresh bread crumbs *not* soaked in anything.

> 2. Topped with tomato sauce or not?

Topped with chili sauce with a bit of brown sugar added.

My meatloaves are fairly plain; just meat (sometimes pork), with chopped
onion, breadcrumbs, a bit of tomatoe catsup and Worcestershire sauce,
salt, black pepper, an egg per pound of meat, and occasionally some
chopped green pepper. I never add herbs - have tried various herbs and
don't like it in meatloaf. I don't pre-cook the veggies. I sometimes
make a tomato gravy to pass with it.

Wayne

On Fri, 19 Dec 2003 17:33:41 -0600, "jmcquown"
> wrote:

>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?

I make a couple of different kinds; I'm sort of fond of meatloaf as
comfort food. :-) My current favorite has bread crumbs as a filler and
is topped with bacon. No tomato sauce on that one, although I use it
(or variations on tomato sauce) on some other kinds. I had a really
good one the other day at the Silver Caboose in Collierville that had
a sweetish sauce over it; it was heavy on the bell pepper flavor, but
I think it had tomato in it as well. My next meatloaf experiment is
going to be to try and duplicate that sauce; it tasted similar to a
wonderful sweet pepper relish that my granny used to make. Oh, and I
generally don't like recipes that use oatmeal as a filler; but I can
handle the idea of crackers of some sort.

Regards,
Tracy R.

ravinwulf > wrote in
:

< snip >

> Oh, and I
> generally don't like recipes that use oatmeal as a filler; but I can
> handle the idea of crackers of some sort.
>
> Regards,
> Tracy R.

Yep, me too. Meatloaves that I've eaten with oatmeal added always seem to
have a slimy texture. I actually love oatmeal, but definitely not in
meatloaf. Cracker crumbs can be quite good.

Wayne

On Fri, 19 Dec 2003 17:33:41 -0600, "jmcquown"
> wrote:

>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?

Saltines

>2. Topped with tomato sauce or not?

Nope


Denise, Brian & Wyatt (May 31, 02)

How much Healthy Choice ice cream can I eat before it's no longer a healthy choice?

On Fri, 19 Dec 2003 17:33:41 -0600, "jmcquown"
> wrote:

>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?

HOme made bread crumbs, made with bread that is not quite dried out.
The crumbs are madew in the food processor
>
>2. Topped with tomato sauce or not?

The last 45 minutes, topped with thinly sliced raw onions and a
mixture of molasses, ketchup and yellow mustand.

Boron
>

jmcquown wrote:
>
> My mom always used crushed saltines or Ritz crackers as part of the filler
> for her meatloaf. I don't.

I wish I'd thought of that with the last meatloaf (I use the term
very loosely) I made, just last week. I have *no* idea what I did
wrong. Have you ever heard of liquid meatloaf? It was pourable.
I kept adding breadcrumbs to no avail. What a mess. I have a whole
box of Saltines, maybe that would have helped.

I measured the liquid I added, I didn't add too much. All I can
think is they only had that pre mixed meatloaf mix, and maybe the
meat was injected with too much water.

I had pizza for dinner.

nancy

Nancy Young wrote:
> jmcquown wrote:
>>
> I measured the liquid I added, I didn't add too much. All I can
> think is they only had that pre mixed meatloaf mix, and maybe the
> meat was injected with too much water.
>
> I had pizza for dinner.
>
> nancy

What *liquid*?! I use 2 large eggs, beaten, 1 to 1-1/4 c. oatmeal, 1/2 -
3/4 c. shredded cheese and a dash (about 1 Tbs.) bottled cocktail sauce.

What's funny is, I sent this recipe to my mother and she misread it. She
didn't notice it said a dash of bottled cocktail sauce, so she added the
entire bottle! Said it came out "soupy"! I said, "Mom! That is not what I
told you to do!" She said "You did so!" and went and got the recipe. Then
she read it to me and said, "Oh Crap!" (laughing) But she said Dad loved
it. Oh how they lie.

Jill

On Fri, 19 Dec 2003 17:33:41 -0600, "jmcquown" >
wrote:

>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?

Oat bran. Adds a good amount of fiber.

>2. Topped with tomato sauce or not?

Nope, we top with CHEEEEESE.

--
Siobhan Perricone
"Who would have thought that a bad Austrian artist who's obsessed with the human physical ideal could assemble such a rabid political following?"
- www.theonion.com

On Fri, 19 Dec 2003 17:33:41 -0600, jmcquown wrote:

> 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?
>

Surprised no one has mentioned instant rice as a filler. My mom used to
use a couple pounds of ground beef, a cup or so of instant rice, couple
large eggs, lots of green pepper and onion, always topped with tomato
sauce. It's pretty good. I still make it that way on occasion
but I usually use bread crumbs now days, occasionally with sauce.

Last time for something different I added some whole green olives (the
cheap salty kind) tasted pretty good, there weren't any leftovers.

Nancy Young > wrote in message >...
> jmcquown wrote:
> >
> > My mom always used crushed saltines or Ritz crackers as part of the filler
> > for her meatloaf. I don't.
>
> I wish I'd thought of that with the last meatloaf (I use the term
> very loosely) I made, just last week. I have *no* idea what I did
> wrong. Have you ever heard of liquid meatloaf? It was pourable.
> I kept adding breadcrumbs to no avail. What a mess. I have a whole
> box of Saltines, maybe that would have helped.
>
> I measured the liquid I added, I didn't add too much. All I can
> think is they only had that pre mixed meatloaf mix, and maybe the
> meat was injected with too much water.
>
> I had pizza for dinner.
>
> nancy


FWIW, I don't add much liquid at all to my ML - maybe about 1/8c. of
milk (just enough to absorb the crackers) and a couple tbs of catsup -
nothing else. I do sautee onions and a little green pepper, but most
of the liquid from those are absorbed prior to adding to the meat. I
also use crackers as filler (8 small saltine squares per lb. of meat
(ground beef, 85/15). I have found that the fattier the meat, the
better the meatloaf, to a point.

-L.

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

"jmcquown" > writes:

>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.

The only time I may add rice to meat loaf is when I have leftover from the
Chinese take out, though I much prefer grated potato.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

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

It really is a good filler. Try it some time. Rice by itself is
bland. The green peppers, onion and any seasonings or liquid in you
meatloaf will be soaked up by the "instant" rice. Just make it a little
wet (depending on the type of ground meat). Cooked (real) rice is a good
too. Either way, it's a nice change from bread/cracker/etc which result
in a more "dense" meatloaf.

TonyP wrote:
> 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
>
> It really is a good filler. Try it some time. Rice by itself is
> bland. The green peppers, onion and any seasonings or liquid in you
> meatloaf will be soaked up by the "instant" rice. Just make it a
> little wet (depending on the type of ground meat). Cooked (real) rice
> is a good too. Either way, it's a nice change from bread/cracker/etc
> which result
> in a more "dense" meatloaf.

I may give it a try next time.

Jill

"jmcquown" > wrote:

>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?
Usually bread crumbs, although I've used crushed corn flakes. Ritz or
saltines sound good.

You probably don't count this but I've tried recipes stuffed with
whole hard boiled eggs and entire pickles inside. Eggs weren't great.
I mix in relish to my meatloaf.

>2. Topped with tomato sauce or not?
I used to top mine with a mix of ketchup & maple syrup. However I
tried a recipe of Emeril's and (once I cut the pepper by half) his won
me over. It is diced & cooked onions, peppers, tomatoes. You season it
with garlic, vinegar, worchester, ketchup, salt & pepper. I use a
little brown sugar and some pickle juice as well. Simmer until
thickened and pour over the near done meatlof. I've been making it
that way for the last year.

His recipe also lays bcon strips across the top. Despite loving
bacon-that one didn't wow me.

I sometimes throw the canned, french-fried onions on top.

>I don't have my meatloaf recipe handy but I can give you the gist of it:
>
>lean ground beef and ground pork, mixed together (about 3 lbs. total)
>salt & pepper
>onion, celery and garlic sauteed in a little onion until tender
>quick cooking (not instant!) oats
>eggs
>shredded sharp cheddar cheese
>dash of bottled cocktail sauce
>
>Blend all ingredients together and either place in a large bread pan or form
>into a loaf on a rack (like a broiler-type pan so the meat won't fall
>through the rack but the fat can drain off). Bake at 350F... IIRC an hour
>and 15-20 minutes, maybe an hour and a half.
>
>Jill
>

DiGiTAL_ViNYL (no email)

in article , DigitalVinyl at
wrote on 12/21/03 10:38 AM:

> "jmcquown" > wrote:
>
>> 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?
> Usually bread crumbs, although I've used crushed corn flakes. Ritz or
> saltines sound good.
>
> You probably don't count this but I've tried recipes stuffed with
> whole hard boiled eggs and entire pickles inside. Eggs weren't great.
> I mix in relish to my meatloaf.
>
>> 2. Topped with tomato sauce or not?
> I used to top mine with a mix of ketchup & maple syrup. However I
> tried a recipe of Emeril's and (once I cut the pepper by half) his won
> me over. It is diced & cooked onions, peppers, tomatoes. You season it
> with garlic, vinegar, worchester, ketchup, salt & pepper. I use a
> little brown sugar and some pickle juice as well. Simmer until
> thickened and pour over the near done meatlof. I've been making it
> that way for the last year.
>
> His recipe also lays bcon strips across the top. Despite loving
> bacon-that one didn't wow me.
>
> I sometimes throw the canned, french-fried onions on top.
>
>> I don't have my meatloaf recipe handy but I can give you the gist of it:
>>
>> lean ground beef and ground pork, mixed together (about 3 lbs. total)
>> salt & pepper
>> onion, celery and garlic sauteed in a little onion until tender
>> quick cooking (not instant!) oats
>> eggs
>> shredded sharp cheddar cheese
>> dash of bottled cocktail sauce
>>
>> Blend all ingredients together and either place in a large bread pan or form
>> into a loaf on a rack (like a broiler-type pan so the meat won't fall
>> through the rack but the fat can drain off). Bake at 350F... IIRC an hour
>> and 15-20 minutes, maybe an hour and a half.
>>
>> Jill
>>
>
> DiGiTAL_ViNYL (no email)

I don't make the same meatloaf twice, although I have a "basic" guideline I
follow. If I don't want to use onion soup mix, I'll use fresh minced onions,
sauteed in butter, with lots of garlic, too. I've been known to put diced
carrots in my meatloaf, too. Maybe I'll use a blend of ketchup and barbecue
sauce. Maybe I'll skip the ketchup and use worcestershire and an extra
egg, then make gravy from the drippings. Or use a jar of Heinz onion gravy,
not bad when mixed into the pan the meatloaf came out of and cooked for a
few minutes to blend the flavors. Meatloaf is one of my favorite dishes and
I consider it a blank canvas, I do what I feel like based on what I've got.

I also invented a Mexican-Style meatloaf, using crushed tortilla chips
instead of breadcrumbs, salsa instead of ketchup, in and on top, taco type
seasoning instead of the usual, and shredded mild cheddar in and on top. My
brother loved it! I entered it in a local supermarket's meatloaf contest and
got honorable mention and a $50 gift certificate at the store. That was
chain wide, so it was pretty cool. Haven't made it recently but
might....it's good.

Here are my mexican meatloaf recipe and my mom's "everyday" recipe, the
standard from which all variations are derived:

{ Exported from MasterCook Mac }

Mexican Meatloaf

Recipe By: Sheryl Rosen
Serving Size: 6
Preparation Time: 1:15
Categories: Meat

Amount Measure Ingredient Preparation Method
1 1/2 pounds ground beef
1 cup crushed tortilla chips
1/2 cup salsa
1 egg beaten
1/2 teaspoon taco seasoning
1 teaspoon cilantro (or to taste)
1/4 cup finely diced green bell pepper
1/4 cup corn kernels canned or frozen
1/2 cup shredded cheddar or jack cheese



Combine all ingredients together. Mix well.

Shape into a loaf and bake in a 9 x 13 baking pan at 350 degrees for an
hour.

Top with additional salsa and cheese and bake an additional 10-15 minutes.
‹‹‹‹‹
Notes: My brother loves this!
This tastes best when mixed and shaped the night before, so the flavors
blend.
You can use the leftovers as a topping for nachos later in the week.

____




{ Exported from MasterCook Mac }

Everyday Meatloaf

Recipe By: Eleanor Rosen (Mom)
Serving Size: 6
Preparation Time: 1:15
Categories: Meat

Amount Measure Ingredient Preparation Method
1 1/2 pounds ground beef
1 cup Italian bread crumbs
1/2 cup ketchup
1 egg beaten
1 envelope onion soup mix
1 tablespoon Italian seasoning




Combine all ingreditents together. Mix well.

Shape into a loaf and bake in a 9 x 13 baking pan at 350 degrees for an
hour.

Top with additional ketchup, if desired and bake an additional 10-15
minutes.
‹‹‹‹‹
Notes: This is one of my family's favorite meals.
Best with mashed, baked or roasted potatoes.
Terrific as sandwiches the next day, too.

_____

"jmcquown" > wrote:

>
>1. What dry 'filler' (if any) do you use in your meatloaf?
>
Usually gfresh bread shredded by hand

>2. Topped with tomato sauce or not?

Often with ketchup. Tomato sauce is too acidic for me.

Dennis

Wayne Boatwright > wrote:

>Topped with chili sauce with a bit of brown sugar added.

Sounds good. If I remember, I'll try it.

D ennis

> > "jmcquown" > wrote:
> >
> >> 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?

Fresh bread crumbs.

> >> 2. Topped with tomato sauce or not?
> >

No! Ugh!

Dennis G. > wrote in message >. ..
> "jmcquown" > wrote:
>
> >
> >1. What dry 'filler' (if any) do you use in your meatloaf?
> >
> Usually gfresh bread shredded by hand
>
> >2. Topped with tomato sauce or not?
>
> Often with ketchup. Tomato sauce is too acidic for me.
>
> Dennis

Per pound of meat:
2 slices fresh white bread
1 egg
1/2 pkg dry onion soup mix (not more than 1 pkg total)
shot of Worcestershire
Top with mixture of:
Catsup
Worcestershire
Brown Sugar
My mother always put a layer of green salad olives in the middle. I
dont. This is pretty soupy, I use a loaf pan and pour off the liquid
that accumulates at least once during baking.
Lynn from Fargo

"jmcquown" > wrote in message >...
> 1. What dry 'filler' (if any) do you use in your meatloaf?

Oatmeal or saltines or croutons--whatever is handy
>
> 2. Topped with tomato sauce or not?

Combination of ketchup with a squirt or two of mustard and enough
brown sugar to make it sweet/sour enough

JOW

in article , Lynn Gifford at
wrote on 12/22/03 8:04 AM:

> My mother always put a layer of green salad olives in the middle. I
> dont. This is pretty soupy, I use a loaf pan and pour off the liquid
> that accumulates at least once during baking.
> Lynn from Fargo

Lynn?
Is that you???

I remember you from like.....5-6 years ago!!!
WOW!!!!

Welcome back! Where ya been?

Sheryl
---
Please add 203 before the @ to reply.
I no longer check this email address.
Thanks.

"jmcquown" > wrote in message >...

> 1. What dry 'filler' (if any) do you use in your meatloaf?
Dry bread crumbs, and I use a little plain yogurt to keep the meat
moist.

> 2. Topped with tomato sauce or not?
Not exactly...I like to brush it with a little ketchup mixed with
brown sugar, then cover the whole thing with mashed potatoes and
broil. I also like lots of Dijon mustard in the meat.

--Erica

jmcquown wrote:
>
> Nancy Young wrote:
> > jmcquown wrote:
> >>
> > I measured the liquid I added, I didn't add too much. All I can
> > think is they only had that pre mixed meatloaf mix, and maybe the
> > meat was injected with too much water.

> What *liquid*?! I use 2 large eggs, beaten, 1 to 1-1/4 c. oatmeal, 1/2 -
> 3/4 c. shredded cheese and a dash (about 1 Tbs.) bottled cocktail sauce.

My recipe calls for 1 1/4 cups milk and 1 egg. Worked fine for a
lotta years. Never had to before, but from now on I'll add the milk
a little at a time, not all at once.

> What's funny is, I sent this recipe to my mother and she misread it. She
> didn't notice it said a dash of bottled cocktail sauce, so she added the
> entire bottle! Said it came out "soupy"! I said, "Mom! That is not what I
> told you to do!" She said "You did so!" and went and got the recipe. Then
> she read it to me and said, "Oh Crap!" (laughing) But she said Dad loved
> it. Oh how they lie.

Her meatloaf was probably as runny as mine was.

nancy

Sheryl Rosen > wrote in message >...
> in article , Lynn Gifford at
> wrote on 12/22/03 8:04 AM:
>
> > My mother always put a layer of green salad olives in the middle. I
> > dont. This is pretty soupy, I use a loaf pan and pour off the liquid
> > that accumulates at least once during baking.
> > Lynn from Fargo
>
> Lynn?
> Is that you???
>
> I remember you from like.....5-6 years ago!!!
> WOW!!!!
>
> Welcome back! Where ya been?
>
> Sheryl
> ---
> Please add 203 before the @ to reply.
> I no longer check this email address.
> Thanks.

It's me! Just been waaaaay involved with other "stuff".
Kid in college. Advanced poverty. Ill health and other fun stuff.
I'm better. Amazing what a change in meds and a new therapist can do!
Lynn in Fargo

jmcquown wrote:

> 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?

Not exactly dry. I chop up some slightly stale bread and soak it in milk.

>
> 2. Topped with tomato sauce or not?

Ketchup. On the top and smeared around the inside of the pan.

> I don't have my meatloaf recipe handy but I can give you the gist of it:
>
> lean ground beef and ground pork, mixed together (about 3 lbs. total)

Works for me.

> salt & pepper

Lots of salt

>
> onion,

A little bit of finely chopped onion.

> celery and garlic sauteed in a little onion until tender
> quick cooking (not instant!) oats
> eggs
> shredded sharp cheddar cheese
> dash of bottled cocktail sauce

No celery or cheese for me, and I use horseradish ( most cocktail sauces are
just a mixture of horseradish and ketchup or chilli sauce)..

>
> Blend all ingredients together and either place in a large bread pan or form
> into a loaf on a rack (like a broiler-type pan so the meat won't fall
> through the rack but the fat can drain off). Bake at 350F... IIRC an hour
> and 15-20 minutes, maybe an hour and a half.

I usually make it with a pound of meat since I am cooking for two, so 45 minutes
is usually long enough. I let it stand for 10 minutes before serving.

> 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.