Cooking Light, January 2003
We made these tonight for dinner. It’s meatloaf. Don’t over mix the meatloaf. I made that mistake. For some reason, when you make it in a larger loaf, it doesn’t make that much of a difference. Making them smaller seems to make them more susceptible to becoming what I can only describe as a paste. There’s no texture.
The addition of the mustard to the mixture was interesting. I’d never tried that before. It was pretty good. I added some Italian spices instead of seasoned bread crumbs. I didn’t add the additional oregano. I felt that the Italian spices were enough and they were. I would have probably added some garlic powder or minced garlic to the loafs. I thought they lacked a little flavor in that respect. They did cook faster!! That’s for sure. I would probably just take the other meatloaf recipe posted already and just make them smaller so they don’t take forevah to cook. We served this with the stove top macaroni and cheese.
Measuring cups and spoons