This is basically very good. However, I have made many meatloaf mixtures over the years. This is my take on this: 1/2 cup plain breadcrumbs, (4)slices deli ham, (4)slices swiss cheese. Dice both ham & cheese in small pieces & mix with meat as directed(flavors mix better, less cheese runs out). Most everything else per the original recipt. On other subject, I have discovered that too many times I have "assumed" that my oven tempature was accurate & blamed someone's recipt for lack of success. Now I use a gage to verify the accuracy of both of my ovens. My success has been much better. I baked this in a 9x5 loaf pan, top sealed with aluminum at 300 for one & 1/2 hours. It was completely done. This was in a convection oven, saves $$$.
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