Ummm... this is not one of my favorite meatloaf recieps on here (sorry!). Made this on Sun. to have for dinner last nite. My fiance pre-heated the oven & when I got home from work, all I had to do was pop 'er in. I must say, this is INSANELY easy to prepare (a HUGE +). I did not enjoy the texture (too dense / dry) or (lack of) flavor, however. So, here's a little history on this one.... I tried making this last winter. I asked my fiance to bake it (left instructions), but didn't tell him to remove the meatloaf from the dish I had set it in. I also didn't specify the need to allow "resting" time b4 cutting. Needless to say, our meatloaf was oily mush. :( This time, I had none of those issues, but regardless, I won't be making this again. I was hopeful that using a good quality BBQ sauce (Famous Dave's Rich & Sassy) & my favorite s&p kettle chips would take this over the top, but oddly both didn't matter. NOTE: Be sure to cover your meatloaf WELL!!! My bacon was nearly burnt! I think you could wait until the last 15 min. of baking time to add it, and in retrospect, I wish I would have. Oh, and be sure to cook your loaf to an internal temp. of 160 degrees. Upon sitting, it will continue to cook a bit, reaching it's well-done temp (170). Thanks for sharing, Angie. :-) I'm still a fan of Brown sugar meatloaf (tangastar) and think it is by far, the best meatloaf I've tried on here.
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Ummm... this is not one of my favorite meatloaf recieps on here (sorry!). Made this on Sun. to...