Meatloaf

I don't make meatloaf very often, but when I get a craving for it, I like using this recipe...http://www.simplyrecipes.com/recipes/classic_meatloaf/
The carrots, onions and celery help keep it moist, and Italian sausage adds a lot of flavor.

That recipe for "classic" meatloaf is interesting, because I recently saw an episode of "Lidia's Italy" on which Lidia Bastianich made a polpettone, or meatloaf, that incorporated chopped onion, celery, and carrot. I made a mental note to think "mirepoix" the next time I made a meatloaf. Unfortunately, when the time and temperature were right, I had carrots and onions on hand, but no celery. The bell pepper was the chopped tops and bottoms of peppers that I had cut into strips for a lentil salad (lentils, carrots, Spanish onion, and green bell peppers, all in a viaigrette).

I don't often make meatloaf either but when I do I use my mother's method of half beef/half pork. The only vegetable addition is chopped onions, and an egg and some bread soaked in milk.

I don't have ketchup at home but even if I did I wouldn't put it on the meatloaf.

I use my mother's method of half beef/half pork.

I always liked that combination better than an all-beef meatloaf, but although my mother spoiled us rotten we had to eat meatloaf made the way she liked it,

My aunt in New Jersey used to make meat loaf whenever I stayed there, but from what I can remember there was Campbell's Franco American gravy with it, I just don't know whether she put it in or if it went along side it.

We've covered all-beef meatloaf and blends of beef and pork or the traditional beef-pork-veal blend, but we forgot that there's still another Meat Loaf. Looks like a high-fat version.

My sister tops the meatloaft with bacon strips and a tangy, tomatey sauce. My mom doesn't top it with anything but serves it with gravy.

The only time I cook meatloaf is in the microwave now - so cool/hot weather is no longer a factor for me.

Microwave Meatloaf

Recipe mom got from a co-worker.
Written on a calendar page dated December 15, 1980.

1 ½ lb. ground beef
1 cup milk
1 egg
1 small onion, diced
3 pieces dried bread, crushed into crumbs (I omitted, since I was using 93% lean beef)
10 square soda crackers, crushed
2 Tablespoons catsup
salt
pepper
1/8 tsp. paprika

Mix all of the ingredients and press into a round baking dish. Cover with waxed paper. Microwave on high (or 80% if you have an 1100 W oven) 18 – 20 minutes, turning the dish after 10 minutes. Let stand for 10 minutes before serving. Top with catsup and parsley flakes.

I still have the cookbook that came with my first microwave oven and it's got a meatloaf recipe. I've always wanted to try it but thought it couldn't possibly work. It's made in a bundt/ring pan. once it's finished you unmold it and put veggies in the center and top with a tomato sauce/brown sugar/vinegar mixture.