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Glazed Meatloaf II

Reviewed: Nov. 14, 2012
Pure Yumminess.... I have made this meatloaf a dozen times, and it always is devoured instantly. Thanks to the helpful tips by others, I make a few variations as well. I prefer 1/4 cup Italian breadcrumbs, I add diced bell peppers, a dash of worchestershire sauce, a dash of A-1, diced garlic, and a teaspoon of horseradish for a lil kick! I also omit the lemon, and use vinegar for the acid. Bless the person who first suggested the bread on the bottom, that was ingenious! Twist it your own way, this is a solid recipe!
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