Ok. Made it exactly as written. The meatloaf did come out very tender. If I were to make it again, I would cut back on the mustard since I felt it slightly overwhelmed the taste. (Slight overwhelm -- is that an oxymoron?)
Overall, I think I prefer meatloaf recipes with a brown gravy base as opposed to a tomato base. But that is just personal preference. I also think that if I made it again, I would gently simmer the onions rather than putting them raw into the meat.
But thank you. Always love trying different recipes and approaches to food preparation.
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