Wonderful meatloaf! I had to use all ground beef because my store was out of the meatloaf mixture packages and I think that would have added more flavor (I don't eat veal so it would have been a beef/pork mixture). I shredded the apple and celery in the food processor to hide "chunks" from my son. The texture was a bit softer than I would like but I know that is because I omitted the eggs (substituting a pkg of unflavored gelatin) due to a food allergy. Will be making again for sure!
Reviewed for PAC Fall 2007 Ditto everything Susiecat said...LOL I grated my apple because I knew if the boys bit into a piece of apple it would be all over cept the crying...LOL Delicious and simple...I loved it!
Wow, was this ever good! My husband went back for seconds, then thirds. The apple and celery are not distinguishable in the cooked meatloaf but they add texture, moisture and complexity to the overall flavor. I used ground beef only, and instead of a prepared stuffing package I used my own breadcrumbs and a seasoning mix of oregano, basil, paprika, onion powder and garlic powder. I also used all water and no milk. I diced the apple and celery very small, which I think helped distribute the moisture and flavor better throughout the meatloaf. It will be delicious for sandwiches tomorrow (if DH doesn't come downstairs in the middle of the night and finish it all off!). Made for PAC Fall 2007. Thanks, Emmas Mom!