Melba's Jammin' wrote:

> In article > ,
> "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...???
> >
> > ;-)
>
> Nothing difficult about making meatloaf. MY difficulty is in making one
> I'd willingly eat and enjoy. :-/ I think success has to do with
> ingredients (right combination of meat), additions (fillers, vegetable
> enhancements and contributions), and seasoning (herbs/spices), and maybe
> technique.


As the wise old sage once said:

"Each meatloaf is unique in all the world..."

[actually that was the advertising tagline for the 1961 Thunderbird...]


> My biggest problem may be a congenital inability to follow a recipe.
> :-/ Mostly, I make meatloaf the way I make beef stew. . . .


I rarely follow recipes...the "acid test" is when someone asks, "Hey, I want
your recipe", and I'm like "DUH..."...


> I'm thinking about trying Wayne's *recipe* next time. And I'll try
> very hard to follow it to the letter. That I'm not fond of meatloaf
> doesn't help the process, I think.


I can't imagine cooking something that I don't like or care for, I'm of the
"food is love and all that jazz" school...


--
Best
Greg