Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Meatloaf
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="1982vett" data-source="post: 584858" data-attributes="member: 7795"><p>I'll say ditto to that. I made it this evening, as instructed (didn't add garlic or mushrooms <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> ) on a cookie sheet, not a corning dish like Mom use to use. Didn't put the veggies on the side either, didn't want them to affect cooking time on the meatloaf. Might give it a try at a later date. The glaze was a nice surprise, not as sour as I thought it would have been and stayed thick, I figured it would have been kind of runny. Might have to try it with some other meats, on the BBQ maybe.</p><p></p><p>Thinking about meatloaf sandwiches. How does toasted vienna roll with garlic butter, string cheese or maybe provolone, and meatloaf sound? Might be able to slip them sauteed mushrooms in too.</p></blockquote><p></p>
[QUOTE="1982vett, post: 584858, member: 7795"] I'll say ditto to that. I made it this evening, as instructed (didn't add garlic or mushrooms :) ) on a cookie sheet, not a corning dish like Mom use to use. Didn't put the veggies on the side either, didn't want them to affect cooking time on the meatloaf. Might give it a try at a later date. The glaze was a nice surprise, not as sour as I thought it would have been and stayed thick, I figured it would have been kind of runny. Might have to try it with some other meats, on the BBQ maybe. Thinking about meatloaf sandwiches. How does toasted vienna roll with garlic butter, string cheese or maybe provolone, and meatloaf sound? Might be able to slip them sauteed mushrooms in too. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Meatloaf
Top