On 2 Mar 2007 11:18:48 -0800, "Sheldon" > wrote:

>On Mar 2, 1:31?pm, Karen AKA Kajikit > wrote:
>> I made meatloaf the other night and it came out deliciously moist and
>> flavourful... the secret was that I put in a bunch of ground
>> vegetables for flavour, and I used ground beef with a small amount of
>> lightly-seasoned breakfast sausage for the meat... and when I baked it
>> I topped it with slices of bacon. There was a ton of fat in the pan at
>> the end of cooking, but I drained it off on paper towel and it came
>> out delicious.
>
>When you say ground vegetables can I assume you mean ground with a
>meat grinder... I've been advocating that for many years... next time
>grind in a couple of scrubbed spuds too. You ground your own meat too
>I presume. A good way to deal with the accumulated fat is when you
>form the loaf in a pan that you place it more to one end, so that as
>soon as it's out of the oven set it atilt so the fat accumulates all
>to the side, instead of getting reabsorbed into the meat, where you
>can spoon it off.
>
I ground them up in the food processor - DH doesn't like 'chunks' in
his meatloaf or spaghetti sauce... I can't say I've ever thought of
putting potato into it!