Tifbar Profile - Allrecipes.com (12597061)

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Tifbar


Tifbar
 
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Member Since: Apr. 2011
Cooking Level: Professional
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Recipe Reviews 6 reviews
The Best Meatloaf
This really is a wonderful meatloaf recipe. I have searched far and wide and have made many a meatloaf and this is where the search ends! Which makes my husband very happy because he's had to choke down a lot of bad meatloafs! I followed the recipe and only changed the topping. I made a mixture of ketchup, mustard powder, brown sugar and steaksauce. The steaksauce is what makes this meatloaf great and I just used what I had on hand which was a store brand steaksauce. I also completly forgot to put in the green peppers but we didn't miss them and won't add them next time I make this. I served mine with wild rice and green beans and eveyone went back for seconds. I love this meatloaf!

5 users found this review helpful
Reviewed On: Nov. 11, 2011
Honey Mustard Beer Brats
These were alright. They were fast and easy to make in my crockpot. They weren't anything special though so I'm not sure if id make them again. The brauts were so tender from cooking that it was sort of an odd texture eating them because you expect that snap from regular brauts.

4 users found this review helpful
Reviewed On: Jul. 9, 2011
Apricot Brown Sugar Ham
This was very very good! This was my first year bringing the ham to our easter family gathering and so I was nervous that it would turn out. I had a 7.5 lb dearborn fully cooked ham and used a whole jar of apricot jam, 3/4 cup brown sugar, 2 heaping tablespoons of whole grain mustard and 1/8 tsp ground cloves. I poured half of the glaze on the ham and let cook about 2 hours at 275 degrees covered in foil. Then I took the foil off, poured the rest of the glaze over and let cook about close to one more hour. It was sweet and savory and just delicious. Everyone loved it and volunteered me to make the ham again next year! I might try and make it in the crock pot like some others did.

7 users found this review helpful
Reviewed On: Apr. 24, 2011
 
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