On Oct 5, 3:14 pm, Joseph Littleshoes <jpsti...@isp.com> wrote:
>
>
> I guess its time for me to go on my oft repeated diatribe about pureeing
> all the veggies one puts into the meat loaf, adding some stock to make a
> fairly liquid loaf mix, this allows for greater admixture of pureed
> ingredients. And the pureeing turns out a very finely textured meat
> loaf, more pate like than chunky.
>

Well you could, but you could also think that others don't want a meat
loaf that's finely textured! I don't like pate and sure don't want a
meat loaf to be more like pate. I want my meat loaf with identifiable
vegetables. I sure don't want any stock in there.

I'm in the all beef, no oatmeal, breadcrumb filler, don't cook the
vegetables first, onions, garlic, and parsley school of meat loaf
making. I bake it on a rack so that the grease drains out. I often
add chopped olives. I often add barbeque sauce to the mix as well as
put it on top of the loaf.

And every single person who has ever eaten my meat loaf said it was
the best they'd ever had.

So it could be that I'm right and you're wrong. Maybe I just have
syncophantic friends. But it's more likely that there are different
styles of meat loaf and we each make a different kind.

But if you start in on your diatribe, I'm gonna have to whip out mine!

Susan B.