This is now my favorite meatloaf recipe, with (of course) a few adjustments. I prefer quick cooking oats to breadcrumbs, so I use those instead. For the sauce, I use 1/3 cup catsup, 1-2 tbs brown sugar, and 1-2 tbs Dijon mustard. I don't add the sauce until the meatloaf has cooked for about 1/2 hour. Then I pour off the fat, turn the meatloaf over onto a baking dish, slather the sauce all over it, and finish cooking. I think the addition of balsamic vinegar, plus the fresh rosemary, is what really sets this meatloaf apart. Great recipe!!
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