[Sca-cooks] Re: Meat loaf (was Peppers and Mangoes)

[Bill Fisher]

On Sun, 2 Jan 2005 15:24:09 +1000, Susan Laing <paxford at dodo.com.au> wrote:
> I have got to admit mystification about the average American "Meatloaf" - I
> constantly see it mentioned in various books (most notably the Janet
> Evanovich "Stephanie Plum" ones since I'm reading through the set atm) but
> have never really been able to work out what the full ingredients are, or
> why it's such a revered dish.
> 
> So what is it really? - I'm assuming ground beef is involved (aka "mince
> meat" as it's known in australia).
> 
> Is it some larger grander variation on the common Aussie Rissole? (mince
> meat + diced onions + egg to bind it together to a ball shape and then fried
> in oil in a pan. Think "hamburger patties" without them being flattened)
> 
> Mari

Like a bat out of hell I'll be gone before the morning comes.....oh, not THAT
meatloaf...

Meatloaf is one of those "ground meat with binder" foods.  I think every
culture has one or two of these.

In the area I grew up in, meatloaf is ground beef, egg, seasoning,  some
times breadcrumbs.  It really varies a lot here.

Hamloaf was mentioned..........I've made chicken loaf, turkey loaf, and at 
least one tofu loaf for some veggie friendly people.

I pulled some recipes from the Two Fat Ladies in the past for Brit versions
that are wrapped in bacon.


Cadoc
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