I have been making meatloaf with salsa for a while. It really makes a good meatloaf with less effort, as some onions and peppers are right there in the salsa. I will have to try the Dijon mustard, though.

Reviewed On: Feb. 22, 2008

Recipe is a little vague. When i first started making good sausage gravy, i didn't know enough to cook the rue well before adding milk. Also, i use cast iron for everything, and as a result i use too high a heat and i lose a lot of fat. I usually fix that problem by adding a stick of butter...

Reviewed On: Feb. 22, 2008