I increased the italian herbs (I assumed that to mean italian seasoning--I used my own homemade italian seasoning) to two teaspoons and I used homemade croutons (day old bread, brushed with EVOO and garlic powder, cut into 1 inch pieces and baked until crispy, then cooled) that I ground down in the food processor. Those were the only changes I made. Ginormous meat loaf. It fit in my Perfect Meat Loaf pan, but just barely, with a quarter inch at the top. Mine did take almost two hours to bake, taken out the last half hour to pour over the glaze. This was one of the better meat loaves I've ever made. Very flavorful, quite filling. I served homemade biscuits and Cheesy Vegetable Medley with this. Out of that big meatloaf, just under half remains--my oldest boy ate two pieces and my husband ate three! We all really liked it. The rest will be used for sandwiches in lunches tomorrow. I'll make this meat loaf again.
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I increased the italian herbs (I assumed that to mean italian seasoning--I used my own...