I made this last night for company and got rave reviews. Everyone took seconds. The loaf is a little denser than I normally prefer but wasn't a problem. I used 8 small fresh peaches and mixed the slices in with the sauce. I used only 1/2 tsp of salt which was plenty. I shaped it into a normal meatloaf (with the indentation in the center to hold peaches & sauce). I just couldn't see where all the juices and fat were going to go other than the bottom of my oven otherwise. I prepared it a bit ahead of time (about 1.5 hrs), and reheated for dinner. After cooking, I found the loaf solid enough to easily transfer it to a serving platter without mishap. Oh, last thought - I couldn't see the point of pricking the uncooked meatloaf with a fork before baking. Meatloaf by its very nature is a permeable thing. However, I can see pricking it before adding the peaches and sauce - although I didn't bother. Fresh peaches tasted fresh: even after baking and reheating there was no doubt these were fresh peaches. We got to talking about how compatible fruit and meat are: turkey/cranberry sauce, ham/pineapple and so on. Peaches and meatloaf is a great combination. Thanks for the post, I'll be making this again. BTW - I served it with mashed potatoes & caramelized onions, homemade baked beans and fresh tomatoes.
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I made this last night for company and got rave reviews. Everyone took seconds. The loaf is a...