Hi Dale,

 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)

 DS> I use ketchup on fries only when the restaurant doesn't have enough
 DS> sense to offer malt vinegar.

Sad to say, most places don't offer the malt vinegar. We tried a 5 Guys
once--the best thing we were able to say for the one we tried is that it
had malt vinegar for the fries. We thought the burger wasn't that great
and the fries were soggy well beyond reason. Haven't been back to any in
the chain since.


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

 DS>       Title: German Applesauce Meat loaf
 DS>  Categories: Main dish
 DS>       Yield: 6 servings

 DS>            Vegetable oil
 DS>   1 1/2 lb Ultra-lean ground beef
 DS>     1/2 lb Ground pork
 DS>     1/2 c  Finely diced onion
 DS>       1 c  Applesauce
 DS>       1    Egg, beaten to blend
 DS>       1 c  Bread crumbs
 DS>       3 tb Ketchup
 DS>       2 ts Salt
 DS>     1/4 ts Black pepper

I don't see anything that would especially make it German. It does use
ground pork but that's not unusual; I've used pork sausage in my meat
loaf from time to time. Somebody most have just wanted to be a bit odd
with the name, I guess. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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