cshenk wrote:
....
> A lot of people like to add Parmesan to meatloaf as a portion of the
> filler. 1/4c to 1lb meat (or meat mix if combining beef and pork)
> seems to be the normal proportions. Adds a bit of healthy calcium.

we use it in meatballs, lasagna filling, stuffings,
on top of salads with the croutons, on top of croutons
on soups, it's pretty flexible.


songbird