Here is another option. Home Cookin Chapter: Recipes From Thibeault's Table Meat Loaf Magnolia ================== My version of a meatloaf that I had in Magnolia's Restaurant in Charleston, SC. When we got home from vacation I set out to duplicate it because it was the first meatloaf I found that I actually liked. It was different because Magnolia's grilled the slices before serving and it didn't contain ketchup or tomato sauce like so many meatloaf recipes do. 1 1/2 pounds ground veal or mixture of beef and veal 1 small onion finely chopped 1 to 2 cloves of garlic 2 slices Italian/French Bread soaked in milk 2 eggs 1 Tablespoon Dijon mustard 2 Tablespoons chopped parsley 1 tablespoons of dried herbs, (sage and Thyme, a small amount of rosemary olive oil Sauce Green peppercorns mushroons 1 to 2 cups chicken broth . Saute onion in olive oil until soft. Add minced garlic and saute for 30 seconds. Do not brown garlic Soak bread in milk In a large bowl add meat, dijon mustard, chopped parsley, herbs, onions and garlic and mix with hands. Squeeze bread to break up and add milk and bread to mixture. Add eggs. Mix well and season with salt and pepper. Saute a small piece to check for seasoning. Adjust to taste. Shape meatloaf into a rectangle about 8 X 4 x 3 inches high and place in a small roasting pan. Bake for 30 minutes and then add a small amount of broth to the pan to prevent the bottom from becoming to brown. Bake another 30 minutes and baste with the pan juices. Add more broth if necessary. Cook another 10 minutes or until the meatloaf is nicely browned. Let cool and wrap in foil and refrigerate. Reserve pan juices. Make a sauce by adding some green peppercorns and sauted mushrooms to the pan juices. Heat grill Slice meatloaf into 1/2 inch thick slices and grill on both sides until nicely marked and hot. Serve with mashed potatoes

mj..I'm going to try your recipe tomorrow night, but seeing it inspired me to dig through my recipe binders and offer a similar recipe with some different flavors: Meat Mixture: 1 pound ground turkey breast 1/4 cup milk 1 cup quick oats or dried breadcrumbs (Italian is fine) 1 cup loosely packed fresh parsley, chopped fine 1 med. onion, diced fine & sauteed in 1-2 tsp veg oil 1 tsp salt pepper to taste 1 tsp ground cumin 2 tsp dried mint 3 TBSP bottled salsa hot pepper sauce to taste (optional) Filling: 1 10-oz box frozen spinach, thawed & drained 1 egg 1 cup feta cheese, crumbled, about 4 oz Topping: 1/3 cup ketchup 1 tsp cinnamon 3 TBSP parmesan cheese 1. Gently mix all meat mixture ingredients together. Put 2/3 of the mix into a lightly piled/sprayed meatloaf pan. Make a shallow well down the center. 2. Spread spinach filling down the center of the well. Cover with the rest of the meat mix, pat it all around to cover. 3. Spread topping over the top. Bake at 375 for ~1 hour, 10 minutes. Great the next day in sandwiches.

Here's one I haven't long time!! Almost forgot about it! But it's wonderful and makes the most awesome toast! Dartmouth oatmeal bread.... Proof 1 packet of dry yeast with 2 Tsp sugar in 1/2 cup of warm water. Stir 1 cup of rolled oats ( not instant!) into 2 cups of boiling water Add 2 Tablespoons shortening ( I use crisco.....but bet originally they used lard) 1/2 cup dark molasses Mix and cool Add the yeast mix to the oatmeal mix. Add 5 or so cups of bread flour and knead until smooth. Place in a greased bowl, cover loosley let rise until double....punch down....let rise again....shape into 2 loaves, let rise until double and bake at 350 50 or 60 minutes! And...another Here's a Rye bread Makes 6 loaves. Cook 4 medium potatoes (peeled), drain saving the water and put through a sieve (or mash) proof 2 pkts of yeast (or 3 1/2 teaspoons) in 1/2 cup warm water with a t. of sugar. Mix 4 c. of buttermilk, 3/4 c. dark molasses, 1/4 cup of shortening (she used Crisco, I use butter) and 1 t. baking soda and 1T.salt. Add 3/4 c. brown sugar and 3/4 c, of the potato water. Add enough rye flour to make a dough ( still able to be stirred, but getting pretty stiff).Add the yeast mixture and mix well Add enough white bread flour to (as Mrs. Faust said)work it up, That is until it is stiff enough to knead. knead about 6 to 8 minutes, let rise till double, punch it down and shape into loaves. this works best in bread pans due to the long cooking time--if you don't have 6 bread pans, just "free form" the rest and maybe take it out of the oven a little sooner. Butter top of loaves and raise until it almost cracks on top (this is a very heavy bread!) Bake 350 for 1 1/4 hours. mrs Faust used to divide the dough in half and add about a t. of anise seed to -one half of the dough--I like it--almost like a tea bread.. Good Luck--I'm getting hungry just reading the recipe--it's really a fabulous bread! And this....known to Swedes as Limpa....and Ann's bread is wonderful! From the Kitchen of Ann Straight Swedish Rye Bread (5 loaves) 2pkg dry yeast 1 cup warm H2O dissolve these three ingredients 1tsp. sugar (meanwhile) 1 cup brown sugar 1 cup whiter sugar 1tsp. salt (scant) 1/4 tsp. fennel seed 1 cup shortening (I use oleo) 1/2 (scant) molasses 4 cups warm H2O (combine this), add yeast mixture Stir in 4 cups Rye Flour Work in 8 or more cups of white flour (I use 10 cups) The dough should be soft, but of course it should be workable Knead for 5 minutes Mix well--cover and let rise in warm place until double--- stir or punch down Dump out on lightly floured counter Divide into 5 sections---shape Place in greased pans--let rise Bake at 275 -300 degrees until done

Hubby's old family recipe has chili sauce spread on top. I think it would work very well inside the loaf as well. Here's his recipe in case you or anyone might want to try it. He makes it with 2 lbs. all ground beef instead of using pork and veal. Twin Meat Loaves * 1 lb. ground beef * 1/2 lb. ground pork (or ground beef) * 1/2 lb. ground veal (or ground beef) * 2 tbsp. finely chopped celery * 1/4 C. finely chopped onion * 2 tsp. salt * 1/4 tsp. pepper * 1/4 tsp. sage * 1/4 tsp. dry mustard * 1/4 tsp. poultry seasoning * 3 slices soft bread * 1 C. warm milk * 2 beaten eggs * 1 tbsp. Worchestershire Sauce * 1/2 C. dry bread crumbs (fine crumbs) * 1/2 C. chili sauce * 1/2 C. boiling water Thoroughly mix meats (unless you're using all ground beef). Add onion, celery, and seasonings. Cube bread, soak in milk, eggs and Worchestershire Sauce; beat with rotary beater. Combine meat and egg mixtures and form two loaves. Roll each loaf in bread crumbs and place in greased baking pan. Spread chili sauce on top of each loaf. Pour water around the base of the loaves in the pan. Bake uncovered at 350F for 60 minutes; baste occasionally with the liquid in the pan.