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Dill Pickle Meatloaf

Reviewed: Mar. 25, 2013
This meatload is very tasty but way too salty! Adding pickle juice AND chopped pickles seems overkill. I think I will cut the pickle juice in half, and also use only 1/4 tsp salt. Also, I made this meatloaf in my microwave. It had too much liquid so I kept taking it out with a baster. After 16 minutes in my microwave (with carousel, so no need to turn...), and after removing lots of liquid with baster, I put it into my oven for ten minutes to brown/firm up the top. It really was very good, and I will definitely make it again. (Note: to the person who couldn't taste any pickle flavor, I used Claussen dill spears which produced a fresh, bright flavor.)
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