Overall, a good meatloaf recipe. Had a nice "zip", but not much heat (IMHO). I read all of the reviews and added some changes of my own. Here's what I did: a) substituted red bell pepper for the green one called for (since so many reviewers warned about the "heat factor", I thought a red pepper would tame the heat as red peppers are sweeter than green ones), b) substituted ground chorizo for andouille (the andouille I found was very firm, not crumbly) and c) patted the meatloaf mixture into a loaf pan instead of a 9x13 inch pan. As far as preparation goes, there are a couple of things to note. First, my veggie mixture took WAY longer to cook down than the recipe directed (i.e. to form a thick paste). I ended up cooking the mixture over medium, then very high heat for at least 15 minutes (this was after adding the milk and katsup). I still had to drain off some of the oil after that, but otherwise seemed fine. Second, the veggie reduction does take a while to cool, so be sure to allow time for it. Finally, WATCH YOUR LOAF! Mine came out a bit burnt on top, but not too bad. Perhaps covering it with foil (at least part of the cooking time) would eliminate this? Served with au gratin potatoes on the side, but would also go well with mac & cheese (I served left-overs with mac). Thanks for sharing!
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