I would suggest to everyone to watch the video on this recipe since the cooking instructions are different than the printed recipe. The cooking time is stated to reach a temp of 155°, and he states up to 40 more minutes or longer depending on the size of your loaf and pan you use. I heavily rely on a cooking thermometer when it comes to cooking meat in the oven. After the 50 minutes at 325°, my temperature was at 136, so I baked for 15 more minutes, it was then 157°, perfectly done in 1 hour 5 minutes. I always use a casserole dish with room on the sides in lieu of a loaf pan for meatloaf so the juices have some place to go instead of my oven floor.
I only gave four stars, because although the flavor was close to excellent and certainly a very nice moist meatloaf, it just wasn't juicy like we're used to more like mushy moist, it had quite a different type of texture. We don't mind little chunks of veggies, and if you're one than needs to hide your veggies, this is your recipe. I think I prefer to very finely chop the veggies and give them a quick saute then add into the meat. The glaze was a bit strong on the mustard flavor even after I added in more ketchup. I left all the hot stuff out. We all liked it, but all three of my guys said they liked mine better.
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I would suggest to everyone to watch the video on this recipe since the cooking instructions...