The meatloaf is pretty good, but I used 1/3 each of ground beef, veal and pork and it wasn't very firm; I think I'll use 1/2 ground beef and 1/4 each veal and pork. Also, I didn't grate the carrot very fine and I think I should have. I'll certainly try this recipe again. WORLD'S BEST MEATLOAF 1 1/2 cups soft bread crumbs - (tear up soft sliced bread - don't use fine crumbs as for breading) 1 1/2 lb ground meat (beef or pork & beef) (about 700 grams) 1 beaten egg 1 onion chopped fine 1/4 teasp dry Colman's (or similar) mustard 1/8 teasp ground sage 1/2 teasp ground thyme 1 1/2 teasp salt 1/4 teas pepper 1/8 teasp nutmeg 1 chopped green pepper 1 tin condensed tomato soup (eg Campbells's) 3/4 cup grated celery 3/4 cup grated carrot 1) Mix meat with egg, add onion and seasonings and bread crumbs, greens and carrots 2) Add half the tin of soup and mix everything well. Turn into greased loaf pan or glass casserole dish 8.5 x 11 inches and pour remaining soup over the top, smoothing it evenly over all. 3) Bake 350 F (177 C) for 1 1/4 hours. 4) Serve with buttered vegetables. Mustard pickles also goes well and this makes wonderful cold sandwiches next day ! Source: American Pro Footbal Player's Wife in 1963 My Notes: 1) I use 'tomate frito' instead of the condensed soup. It's a rich fried Spanish tomato purée but otherwise condensed soup is good. Never use ketchup ! 2) I usually double the amount of the ground spices with the exception of salt. SharonCb Beverly that tomato sauce would probably be very much like the Spanish fried tomato (smooth) sauce I use. It comes out nice and tangy. For that reason I should have also mentioned that *cream of* tomato soup doesn't do the job - it should be plain condensed tomato soup or a smooth and tangy rich tomato sauce. SharonCb  Posted by: woodie2 (My Page) on Wed, Sep 21, 05 at 10:20 I love this meatloaf and have made it several times, thanks again, Sharon! Here are my own little notes, just FYI - I put the meat into a large bowl, then the egg on top and beat it with a fork, then sprinkle all the dried seasonings on top. Then I do 4-5 slices of bread in the food processor and then empty the container on top of the meat. Then I chop the onion and pepper in the processor and dump on top of the meat. Then I put 3 celery stalks and 1 large carrot in the processor and process fine and dump it on top of the meat. Then I add the soup and mix it all up with my hands. I don't use my knife for this meatloaf! I also double the seasonings as Sharon suggests (no salt for me) and I prefer red pepper over green pepper, once I even used canned roasted red pepper when I didn't have a pepper, it was great!

Beautiful pictures. I planted 3 this year and they didn't come up. My friend said I should have dug them up and checked the tuber. Didn't. She is having her open house this week with 800 dahlias. She sells the tubers in the Spring and people can tell her which ones they like when they come and look and place an order in advance.

$70,000?!!! Joyful, that's a lot of money for a rental. I guess that's one reason I bought. Got tired of giving my landlord all that money and not being able to do what I wanted with the house. I saw my old rental house in the paper today. They've put in central air and recarpted...now asking $50 more a month than I was paying.

"I know this is an old post, but I didn't see anyone mentioning that when a cutting of a variegated sans is rooted, the plant that subsequently grows is the species plant. That's why those sans look weird. To get the same plant as the original, a portion of the rhizome needs to be included with the leaf." I'm having trouble squaring this statement with the fact that both leaf and root are parts of the same clone and genetically identical. How can they produce genetically different plants? If you take leaf cuttings you get duplicate plants, not different ones. https://www.rhs.org.uk/propagation/leaf-cuttings