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"THE COMBINATION of onion, carrots, parsley and cheeseplus the tomato-mustard toppingmakes this meat loaf unusually colorful. This is an attractive entree to serve, and it has a unique, unforgettable flavor. The recipe lends itself easily to being doubled or halved to suit the number you're cooking for, and it also freezes well!"
Nutritional Facts 1 serving (1 slice) equals 398 calories, 17 g fat (9 g saturated fat), 164 mg cholesterol, 771 mg sodium, 29 g carbohydrate, 1 g fiber, 30 g protein.
Originally published as Best-Ever Meat Loaf in Reminisce Extra February 1993, p47
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on May. 25, 2012 by kshea
The BOMB! However, I make a sweet and sour topping: 1 can tomato sauce, l/2C sugar, l 1/2t dry mustard and l/4c vinegar.
Reviewed on Jan. 21, 2012 by vanillaluv
When I want meat loaf, this is the one I make.
Reviewed on Dec. 20, 2011 by btaylor123
Very moist, with good texture and flavor. I used catsup for the topping, and added a few spices; it turned out great. Might increase and/or change up the seasoning in the meat next time, but I'll definitely make this again.
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