I always use Cook's magazine version of meatloaf but it takes several steps. This meat loaf was a wonderful and easy change. The ginger is a nice flavor changer. The glaze on the bottom gave a nice flavor all through the meat and I basted with it the last 20 minutes for a glossy top. Every one suggests adding this or that but then it is an entirely different dish. This is nice and light tasting just as it is. I did use ground pork and beef though because that was what I had on hand. I'll save all the ketchup, worcestershire and steak sauce for the old recipe.
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I always use Cook's magazine version of meatloaf but it takes several steps. This meat loaf...