Just a note (re: Ashen's post a while back): "Chuck" isn't a cut that is peculiarly American, Chuck Steak is the preferred cut for making a "proper job" Cornish Pasty.........so therefore at least known to my gran's butcher 80-odd years ago!

Something nice to add to a basic meatloaf recipe - can of tinned apricot or peach halves.

I know it sounds REALLY strange but my mum used to do this and it always made for a beautifully moist and juicy meatloaf.  You just drain some of the juice from the tin and then when the meatloafs got about an hour to go (all depends on how large the meatloaf is I suppose, mine always end up HUGE) arrange the apricots or peaches over the top and let it continue to cook.  You'll also end up with a really nice glaze from the juices of the fruit.

....oooh, I'm having a craving for meatloaf now

no probs

phoebe, I think that would be lovely with some rice and a sauce seasoned with curry

*Meatloaf*

My mother's recipe, sorry I don't have quantities, but I remember it was cooked in a 2lb loaf tin.  I would guess 1 1/2 lbs of beef and 1/2 a lb of dry cured bacon minced together, a couple of slices of bread (crust removed) soaked in water then squeezed to remove excess water, eggs to bind, loads of HP Brown Sauce, salt and pepper to taste.  Make sure all the ingredients are well mixed then place mixture in loaf tin, cover with rashers of bacon (this keeps the loaf moist).  Sorry can't remember cooking time or temperature, but she always left it in the tin until it was cold so the juices soaked back into the meat. It was delicious, I can taste it now.

Delicious hot, but even better next day on a sandwich.  

As she comes back from gazing into the freezer, still wondering what to cook tomorrow to feed the children with the hollow legs................
She finds the answer,   
On the forums again.      
Thank you everyone.