Meatloaf Poll

"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?

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.
(3.)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.

jmcquown said:

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

Bread.

Quoted message said:

2. Topped with tomato sauce or not?

Ketchup.

BTW, no tomatoes or tomato preps of any kind go into the meat loaf

That would be like putting, oh, say, BEETS or something truly alien in the mixture!!

:-)

jmcquown said:

TonyP said:

jmcquown said:

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

Quoted message said:

jmcquown said:

TonyP said:

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

Alan said:

jmcquown said:

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

Bread.

Quoted message said:

2. Topped with tomato sauce or not?

Ketchup.

BTW, no tomatoes or tomato preps of any kind go into the meat loaf

That would be like putting, oh, say, BEETS or something truly alien in the mixture!!

:-)

Oh..... and nothing green!

Wayne Boatwright said:

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

Quoted message said:

jmcquown said:

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