Very good! Made a sm. (I 1/2'd the recipe) meatloaf for my fiance & I last night. I've tried a few "mediocre" meatloaf recipes lately, and never liked any of them enuf to justify saving the leftovers. B/c of this, I decided to make exactly what we'd eat in one sitting rather than having to toss what was left (assuming this recipe would also not be to our liking). Boy was I wrong!!!! I SOOOO wish I had leftovers (darn!). My fiance thought this was so-so, but he prefers savory meatloaves, not sweet ones. I thought this was perfect, but only b/c of the adjustments I made. I added 1 lg. garlic clove to my meat mix. & 1/2 T W sauce (remember, I 1/2'd the recipe) / 1/4 t dry mustard to my glaze for a little zip. I also ended up mix. all of my glaze ing. 2gether as opposed to placing both in the bottom of my baking dish (which, btw, I shaped my loaf & then placed it in a greased, 9x13-inch baking dish instead of in a loaf pan). I used my WS digital thermometer to gague the doneness of my meat (didn't set the clock; just cooked to an internal temp. of 160 deg. F). Note: you will eliminate most of the greasiness by doing this AND using the leanest meat possible. Served w/ garlic mashed potatoes, cauliflower/broccoli & dinner rolls, this was a very tasty AND filling meal. My only other ch. for nxt. time (and there WILL BE a nxt. time!) will be to add a bit of chopped celery (I love the stuff!) if I have it on hand. Thx. for sharing your AWESOME recipe, tangastar :)
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