[Sca-cooks] Re: Meat Loaf

[Mark Hendershott]

At 06:25 PM 1/2/2005, Cynara wrote:
>'Lainie scripsit:
>
> > Really doesn't need anything on top, and people who put ketchup on it
> > *before even tasting it!* really annoy me... ;-)
>
>I suppose it depends on the meat loaf. My mother's meat loaf was a typical
>50s recipe. I don't remember exactly what was in it, but it had ground beef
>and white bread soaked in milk (but no onions) formed into a loaf shape and
>baked on a roasting pan with tomato sauce on top. It was dense and heavy and
>absolutely awful served hot -- my brothers and I drenched it with ketchup to
>make it edible. But it made the most remarkable meat loaf sandwiches! On
>good bakery white bread, with ketchup and Hellman's mayo. Now *that* is
>comfort food.
>
>Tom loves meat loaf. When we discovered his beef allergy, I converted all my
>beef-pork-veal recipes to ground turkey. The turkey makes a slightly softer
>loaf, and a 1 1/2 pound turkey loaf bakes for about 10 minutes less than a
>beef-pork-veal loaf so you have to partially cook the onions first, but as
>this requires about 40 seconds in the microwave it is not a big deal.
>Otherwise turkey makes a very good meat loaf. Don't use ground turkey
>breast, though, as the resulting loaf is way too dry.
>
>Cynara

It's ketchup on hot meat loaf.  Mustard the next day when it appears in 
sandwiches.  Whole wheat please.


Simon Sinneghe
Briaroak, Summits, An Tir