Quote:
Originally Posted by Urbane Guerrilla
We tend to call that sort of blend meatloaf: beef/pork/veal optionally, ground all together, extended a bit with breadcrumbs, seasoned with herbs and a little salt, sometimes topped with ketchup or any other suitable seasoned sauce -- Worcestershire's fine to flavor it, but A-1 Sauce will actually stay on top of the loaf -- and baked in a loaf pan or baking dish.
Serve with mashed potatoes and veg.
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My mum used to make meatloaf when I was a kid
This was a broth: meat and vegetables cooked slowly in stock which then becomes a thick gravy. It's quite gloopy. Not remotely loaflike. If done to a drier consistency it then becomes a 'hash'.