Hi Jim,

 DS> why is this called a "German" meat loaf?
 DS>    Title: German Applesauce Meat loaf

 RH> I don't see anything that would especially make it German. It
 RH> does use ground pork but that's not unusual

 JW> Here's one that's real, which you are probably familiar with ...


 JW>       Title: Falscher Hase
 JW>  Categories: German, Groundmeat, Pork, Beef, Bacon
 JW>       Yield: 4 Servings

 JW>     1/2 lb Ground Beef; Lean
 JW>     1/2 lb Ground Pork; Lean
 JW>       1    Onion; Medium, Chopped
 JW>       3 tb Bread Crumbs
 JW>       3 tb Water; Cold
 JW>       2    Eggs; Large
 JW>     1/2 ts Salt
 JW>       1 ts Paprika
 JW>       1 ts Mustard; Prepared
 JW>       2 tb Parsley; Chopped
 JW>       3    Hard Cooked Eggs; Peeled
 JW>       4    Bacon; Strips
 JW>       4 tb Vegetable Oil
 JW>       1 c  Beef Broth
 JW>     SAUCE:
 JW>     1/4 c  Water; Hot
 JW>       1 ts Cornstarch
 JW>     1/4 c  Water
 JW>     1/2 c  Sour Cream

Doesn't ring any bells but my mom, despite her German ancestry, was not
into German cooking. Only time she tried to make sauerbraten, she used a
cut of venison that didn't go well with the marinade. Enough of my
siblings didn't like it that she never tried it (or anything similar)
again. Her meat loaf was a very basic one--meat, egg, s&p, milk, a bit
of worchestershire sauce and bread crumbs (or sometimes oatmeal).
Nothing fancy, just something to fill the stomach.


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


... OH NO!  Not ANOTHER learning experience!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)