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Recipe Reviews 2 reviews
Classic Meatloaf
I pureed the heck out of the veggies so nobody would know they were there. Skipped the cayenne and controlled the heat with the hot sauce in the topping. Next time I will add some spinach or whatever veggies I have a little left of. Once they were pureed (to liquid state so nobody could identify anything "healthy") nobody knew they were there. The fam loved the topping. I prefer parmesan cheese on top so made two with parm and the rest with Chef John's sauce. Chef John never fails. And because I added so many veggies to this we splurged and had Chef John's Ultimate Mashed Potatoes - 3 1 lb potatoes to 1lb of butter!!! (Only I couldn't go that far, I did a 1/2 lb plus another half stick and it was perfectly divine... didn't splurge on the European butter THIS TIME). This is the first time I have ever made a meatloaf that my family could eat. I can cook some pretty fancy stuff but basic meatloaf is beyond me. I think one of the tricks was not over mixing the meat. Next time around I am going to add even more veggies (spinach maybe). Once pureed it adds moisture to the meatloaf and great flavor. My 7 y/o budding chef wanted to try it as meatloaf muffins. So I upped the temp to 350 and started checking them at 45 minutes. I also drained the grease and turned the muffin pans about midway thru (be sure to put a pan under the muffin pan to catch any grease that may spill over). Only other change was whole wheat Ritz cracker crumbs instead of bread crumbs. Enjoy!!!

0 users found this review helpful
Reviewed On: Jan. 18, 2015
Bangin' Smokey Beef Brisket
This was awesome. I didn't change a thing EXCEPT I added more onions and used onion instead of powder to marinate in. It was great for our first Hanukkah dinner and will be even better on sandwiches! You won't be disappointed!

5 users found this review helpful
Reviewed On: Dec. 21, 2011

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