Except for the glaze, which didn’t appeal to me, I chose this recipe for the ingredients, which did. When I set out to make it, however, I saw it wasn’t going to work for me as written. It seemed to me the measurements were off - I almost wondered if there was a typo, and the recipe was meant to read TWO pounds of ground beef. I even measured out 8 ounces of crackers and there was no way I could use that much. I probably used half the amount called for (about 1/2 c.), one egg, (again, half the amount called for), and only half of the packet of soup mix. Those with more mouths to feed at their dinner table could simply use two pounds of meat and keep all remaining measurements of ingredients the same. I added some chopped celery and used sweet onion for the green onions called for. I gave it some Montreal Steak seasoning and Worcestershire for flavor and found I needed to add a little half and half to loosen the mixture a little. I added no mushrooms since I made a mushroom gravy rather than the glaze. When I chose this recipe I assumed the meatLOAF would be formed into a loaf, not pressed into a 9x13” pan, which also didn’t appeal to me. I did form it into a small loaf and baked it for an hour. We thought it was delicious, five stars for us actually, with the changes I made. Assuming we all put our own spin on our meatloaves, and accounting for individual preferences in terms of the amount of filler, etc., I’ll call this one four stars.
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Except for the glaze, which didn’t appeal to me, I chose this recipe for the ingredients,...