Gregory Morrow wrote:
> Melba's Jammin' wrote:
>
>
>>Today I'm going to use 2# of ground chuck roast (ground at Cub --
>>they've put in real butchers and a meat counter in addition to their
>>regular cooler stuff > ground pork.
>>
>>I chopped and cooked some celery, sweet red bell pepper, carrots, and
>>onion and will incorporate that into the mixture, too. I'm thinking
>>scalloped potatoes (use the oven efficiently, doncha know).
>>
>>I don't know why I keep torturing myself like this.
>
>
>
> Okay, wot's so hard about making meatloaf? And in another thread Steve (or
> somebody) is going on about finally getting pickled green beans
> "right"...both are fairly simple, not too complicated.
>
> So what's the big difficulties here...???
>
> ;-)
>
>

I was wondering about that myself.

But then i have had a great meat loaf recipe for years, and grew up with
pickled veggies and meats, me mum used to make pickled sausages that i
still regret not getting her recipe for. But then, as she made her own
sausages it would probly not be the same even if i had her recipe for them.
--
JL