jmcquown wrote:

> On 10/4/2020 6:14 PM, wrote:
> > On Sunday, October 4, 2020 at 4:03:31 PM UTC-5,
> > wrote:
> > >
> > > It has been ages since I made a meat loaf (and I know the subject
> > > has been beaten to death on RFC.)
> > >
> > > This seemed about right for a basic one, especially given the
> > > source:
> > >
> > >
<https://www.beefitswhatsfordinner.com/recipes/recipe/55558/classic-beef-meatloaf>
> > >
> > > My only mods: 1) Used 2/3 ground beef, 1/3 ground pork. 2) Used
> > > Heinz Chili Sauce as baste/topping. I swear, that's what me old
> > > mum used back in the day.
> > >
> > > Pics: https://photos.app.goo.gl/1crqqGpVNYWgn9JG8
> > >
> > > Also note my classic old meat grinder. I think I inherited it
> > > from me old gran some zillion years ago.
> > >
> > > Silvar Beitel
> > > (Penultimate post)
> > >
> > I've pretty much given up on making meatloaf as mine just turns out
> > so bland no matter what I've added to it. But, I have been toying
> > with adding a bit of marinara sauce to either the fixings or the
> > top if I should dive into the meatloaf foray again.
> >
> I add cocktail sauce to the meatloaf mixture. Oh, and don't use only
> ground beef. A mixture of ground beef and ground pork makes a big
> difference. I used to be able to find a trio at the meat counter of
> equal parts ground beef, ground pork and ground veal at the grocery
> store that was specifically designated as "meatloaf mix" but I
> haven't seen that in a while. At the very least, do use a beef &
> pork mixture.
>
> Jill

I added ground lamb once and it was really good as part of the trio of
meats. Cocktail sauce is an interesting difference but most of them
seem too sweet to me. Perhaps I've tried the wrong brands?