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How do you make meatloaf?

By Times Staff Writer

© St. Petersburg Times, published April 17, 2002


Meatloaf is like a snowflake. No two are ever alike.

Meatloaf is like a snowflake. No two are ever alike.

Chances are that the way you enjoyed this American favorite when you were a kid is they way you like it now. Was that with tomato sauce or ketchup over the top? How about a couple strips of bacon? Onions in the mix? Part ground pork, part ground beef? Bread crumbs or bread? Eggs or milk, or both?

We'd like to know the secret to your meatloaf. This may take some effort because many of us make meatloaf by look and feel. A little of this, a little of that.

If you can put it down on paper, send your meatloaf recipe by May 1 to Meatloaf Mania, c/o Taste, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731. Please include your name, city of residence and daytime phone number.

We'll publish the best and most interesting in an upcoming story.

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