Meatloaf Poll

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

Quoted message said:

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.

Quoted message said:

2. Topped with tomato sauce or not?

ketchup

jmcquown said:

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" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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:

Quoted message said:

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

Quoted message said:

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" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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:

Quoted message said:

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

Bread crumbs soaked in milk.

Quoted message said:

2. Topped with tomato sauce or not?

Depends on my mood, really.

Quoted message said:

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

Quoted message said:

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

Quoted message said:

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".

Quoted message said:

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

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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:

Quoted message said:

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" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

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

Quoted message said:

2. Topped with tomato sauce or not?

Sometimes, sometimes not

-L.

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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:

Quoted message said:

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 ([censored], 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;

Quoted message said:

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.

Quoted message said:

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

Quoted message said:

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:

Quoted message said:

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: kajikitscorner.comkajikitscorner.comOpen ↗ Allergyfree Eating Recipe Swap:
groups.yahoo.comAllergyfree EatingOpen ↗ Ample Aussies Mailing List:
groups.yahoo.comampleaussiesOpen ↗

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...
: 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 said:

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

Quoted message said:

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:

Quoted message said:

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

Quoted message said:

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" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

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.

Quoted message said:

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

jmcquown said:

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.

jmcquown said:

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

Quoted message said:

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?

ravinwulf <[email hidden]> wrote in
:"]news:[email hidden]:

< snip >

Quoted message said:

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

jmcquown said:

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

Quoted message said:

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 said:

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

On Fri, 19 Dec 2003 17:33:41 -0600, "jmcquown" <[email hidden]>

Quoted message said:

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. 🙂

Quoted message said:

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