Internet Cuisine

[drwho]

One of my great fun things is looking up recipes that come into my mind on the net.
Great isn't it ?
World Cuisine at the touch of a key!
Ain't technology brill ?
Tonight ? Meatloaf an American Classic....

• 1 1/2 pounds ground beef (leaner is better)
• 1 cup 2% milk
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon dried sage
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon fresh ground pepper
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 cup dry bread crumbs
• 1/2 cup ketchup or barbecue sauce
'be lucky!

[BBLUX]

How odd, no egg to act as a binder. What keeps it together?

[drwho]

it's an American Classic, so it must be 'faith...yurk yurk......

[PRchick]

Don't know where you got that version George, but here is my mother's recipe:

Meat Loaf

about a pound of ground beef
white bread soaked in water, squeezed out, and torn in to small pieces (about 3 slices)
chopped onion
salt, pepper and any other spices you like
One raw egg
Ketchup or about 3/4 of small can of tomato sauce

Mix all and form into a loaf. Put ketchup or remaining tomato sauce on top.

Bake at 350 degrees until brown and firm. (I'll have to look up the time)

I have a good recipe from Weight Watcher's also I'll find.

[FABlux]

Think I'll stick to yours PR, can't see how the other would work without the egg. Off to defrost some mince, fancy that for dinner

[BBLUX]

Oh now that sounds tasty ...even this early in the morning.

Fancy a meatloaf party....food and the music I mean

[FABlux]

Just remembered the one I used to do had branston pickle & halved hard boiled eggs in it. Have got some branston pickle so will do that instead

[PRchick]

Yes I couldn't see putting a cup of milk in it and nothing to bind it. Never heard of putting milk in meatloaf either.

[BBLUX]

A thought for the day. People often say I use my mothers recipe.
However if every mother does that then how old is the original recipe? The offspring will no doubt say it to their children etc

Maybe it get adapted to suit the ingredients of the age, who knows?