-=> On 07-04-19  14:24,  Ruth Haffly <=-
 -=> spoke to Michael Loo about 627 was weather was <=-

 ML> That's what ketchup is for. Speaking of which, I was

 RH> I'm not a big user of the stuff. My parents only allowed it on limited
 RH> foods, usually just burgers and meat loaf. It was an eye opener when I
 RH> shared some fries with a friend on our way home from Scout camp one
 RH> year; she dumped ketchup on them and made a taste change that opened
 RH> my eyes to other uses of the stuff. At home I still couldn't use it on
 RH> other foods but when I was out, I did. (G)
 
I use ketchup on fries only when the restaurant doesn't have enough
sense to offer malt vinegar.

Curious -- why is this called a "German" meat loaf?  I've seen
applesauce used as a substitute for oil in some cake recipes, but never
seen it used in a meatloaf.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: German Applesauce Meat loaf
 Categories: Main dish
      Yield: 6 servings
 
           Vegetable oil
  1 1/2 lb Ultra-lean ground beef
    1/2 lb Ground pork
    1/2 c  Finely diced onion
      1 c  Applesauce
      1    Egg, beaten to blend
      1 c  Bread crumbs
      3 tb Ketchup
      2 ts Salt
    1/4 ts Black pepper
 
  Lightly oil a 9 X 5 inch loaf pan.  In a large bowl, combine beef,
  pork, onion, applesauce, beaten egg, bread crumbs, ketchup, salt and
  pepper; mix well.  Place mixture in a preheated 350 degree oven 1 1/2
  to 2 hours.  Let cool 15 minutes.  Turn out loaf; slice to serve.
  Recipe from John Frase of Nashville, Tenn. "The Great American
  Meatloaf Contest Cookbook".
  From: Dorothy Thompson                Date: 01-30-95
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 02:27:33, 06 Jul 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)