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#1336 | |
Grand Sorcerer
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I believe the recipe calls for that, but I just use regular mustard. I'm tempted to experiment with various mustards, since they're so varied in taste. I love mustard. |
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#1337 | |
Just a Yellow Smiley.
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It is fudge so does it really matter. I use bread crumbs in my meatloaf. |
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#1338 | |
Grand Sorcerer
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Join Date: Jan 2007
Location: Peru
Device: KINDLE: Oasis 3, Scribe (1st), Matcha; KOBO: Libra 2, Libra Colour
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#1339 |
Readaholic
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#1340 |
Grand Sorcerer
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#1341 |
Wizard
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Location: Walton-on-Thames, Surrey, England, UK
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Free
A Baking Adventure by Anneliese Giggins One evening I came across my pristine Mary Berry Baking Bible. It had been gathering dust on the shelf for well over a year and remained unused. I flicked through the crisp, unmarked pages and felt an urge to bake a cake, but which one? There were almost 250 recipes to choose from! A crazy thought suddenly popped into my head; why not make every single one. It may have started off as a laughable idea but I was soon planning it all out in my head. I was a stay at home mum and felt the need to do something for myself, something that didn't involve nappies and baby purée! So that was it, my mind was made up; I was determined to start but, most importantly, to finish my challenge. https://www.amazon.com/dp/B009Q58JXU/ https://www.amazon.co.uk/dp/B009Q58JXU/ https://www.amazon.ca/dp/B009Q58JXU/ |
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#1342 |
Readaholic
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#1343 | |
Wizard
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#1344 |
Wizard
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Free
Meatloaf Recipes: Top 50 Most Delicious Meatloaf Recipes by Nancy Kelsey https://www.amazon.com/Meatloaf-Reci...dp/B00XND0Z4W/ https://www.amazon.co.uk/Meatloaf-Re...dp/B00XND0Z4W/ https://www.amazon.ca/Meatloaf-Recip...dp/B00XND0Z4W/ |
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#1345 |
Just a Yellow Smiley.
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Hey Don, we have meatloaf.
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#1346 |
Grand Sorcerer
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Join Date: Jan 2007
Location: Peru
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#1347 |
Just a Yellow Smiley.
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#1348 |
Grand Sorcerer
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I've never prepared meatloaf and then froze it. The thought seems somehow blasphemous.
![]() Meatloaf should be cooked and eaten the same day - steaming hot from the oven - along with buttery mashed potatoes and brown sugar-glazed carrots. Cornbread is optional, but I've never made cornbread. (My father liked to make cornbread cooked with a mix of cheese, corn, and jalapeno peppers. When done, we'd cut the cornbread in half and bask in the aroma. Then we'd add butter and watch it melt into the cornbread. Savory. Delicious.) Ummmmmmmm. |
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#1349 | |
Book & Bunny Crazy
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#1350 | |
Grand Sorcerer
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Quote:
I have a number of questions: Does it maintain its shape? How long do you cook it? What about the glazed top part. How do you handle that aspect? -- Thanks! |
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