O. M. G....the best meatloaf I've ever made! Moist and a perfect balance of flavors. If I stopped the review here, it would be correct, so this other stuff is just me...
I only used 2 lbs. of good quality ground beef - 80/20 blend. Using only 2 lbs. of meat *may* have cut down on the cohesion factor, but it wasn't too bad. I doubled the recipe for the glaze except for the brown sugar, which I halved. I used half yellow mustard and half spicy brown (because I didn't have Dijon). I used Crystal's hot sauce, but only a little. It turned out great. It really is very important to get the vegetables "finely chopped, almost to a puree" because this is the key to a lot of the flavor and the moisture. If your food processor is up to the job, that's great, but I had some pieces that didn't get chopped as well and and stuck them in there anyway. That was a mistake. (Hate food processors! I guess they're a necessary evil for some things...) I used Italian flavored bread crumbs and cooked this for 1 hr, 15 minutes. This recipe is a keeper! Can't wait for the sandwiches I'll make later this week.
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O. M. G....the best meatloaf I've ever made! Moist and a perfect balance of flavors. If I...