On Wed, 26 Dec 2012 13:06:14 -0800, Bob Terwilliger
> wrote:

>Janet Bostwick wrote:
>>> I use ketchup in meatloaf because the recipe I follow uses it, and I'm
>>> extremely happy with the recipe. Your blanket condemnation seems
>>> unreasonably limiting to me, and I reject it.
>>>
>> Will you share your recipe? My meatloaf is the plain, middle US
>> variety. I recently tried Alton Brown's recipe and thought that I
>> found it too seasoned (maybe salty) for my taste. However, it made
>> the best darn meatloaf sandwiches. I've heard of putting catsup
>> (ketchup) on meatloaf while baking, but never heard of it as an
>> ingredient. I'd like to try it and see.
>> thanks
>
>This is from _The New Basics_
>(http://www.amazon.com/New-Basics-Coo.../dp/B005M4AB9Y)
>
>Market Street Meat Loaf
>
>3 tablespoons unsalted butter
>3/4 cup finely chopped onion
>3/4 cup finely chopped scallions, white and 3 inches green
>1/2 cup finely chopped carrots
>1/4 cup finely chopped celery
>1/4 cup minced red bell pepper
>1/4 cup minced green bell pepper
>2 teaspoons minced garlic
>3 eggs
>Salt, to taste
>1 teaspoon freshly ground black pepper
>1/2 teaspoon ground white pepper
>1/4 teaspoon cayenne pepper
>1 teaspoon ground cumin
>1/2 teaspoon freshly grated nutmeg
>1/2 cup catsup
>1/2 cup half-and-half
>2 pounds lean ground beef chuck
>12 ounces sausage meat (not fennel-flavored Italian sausage)
>3/4 cup fine fresh bread crumbs, toasted
>
>Melt the butter in a heavy skillet and add all the vegetables. Cook,
>stirring often, until the moisture has evaporated from the vegetables,
>about 10 minutes. Set aside to cool, then refrigerate, covered, until
>chilled, at least one hour.
>
>Preheat the oven to 375°F.
>
>Put the eggs in a mixing bowl and beat well. Add the salt, black pepper,
>white pepper, cayenne pepper, cumin, and nutmeg, and beat until
>well-combined. Add the catsup and half-and-half; blend thoroughly.
>
>Add the chuck, sausage meat, and bread crumbs to the egg mixture. Then
>add the chilled vegetables and mix with your hands, kneading for 5 minutes.
>
>With damp hands, form the mixture into an oval 17 x 4 1/2 x 1 1/2 inches
>-- resembling a long loaf of bread. [HA! Not like any bread *I* ever baked!]
>
>Place the meat loaf into a baking dish and place the baking dish inside
>a larger pan. Place the nested pans into the oven. Pour boiling water
>into the larger pan until it comes halfway up the sides of the baking dish.
>
>Bake for 35 to 40 minutes. Remove the baking dish from the water bath
>and allow the meat loaf to rest for 20 minutes before slicing and serving.
>
>[NOTE: I don't bother with the water bath. Sometimes I make this in a
>loaf pan, other times I use a sheet pan.]
>
>Bob

Thank you, Bob. The recipe looks good and I plan to try it after the
holidays.
thanks again
Janet US