Member since Jan 2011
"Absolutely love this meatloaf! Moist, flavorful and the glaze is the bomb. The latter absolutely makes this dish. I've made it twice now, and my only adjustment the second time was to get a lot more liberal with the salt and pepper on the meat itself. Other than that, it's fabulous. Make sure that you put it in that 9 x 13 pan because it allo""
"Pros: Nice flavour, chewy cookie
Cons: Must cook longer than recipe calls for, end up with a very fragile cookie out of the oven. Doesn't go puffy like pic, it's flat.
Flavour isn't worth doing this one again. And let cool significantly before you remove it from the sheet, else it's going to curl up on you. Approach with caution.""
"Tasted great but a few comments: This takes forever, allow a whole day. Don't own a food mill, used a ricer. What a pain. Next time, will just seed the tomatoes by hand and run the stuff through a food processor or blender. Allow more time for the marinara than stated to cook down because higher heat causes it to stick. If you turn it down it w""
"Love this recipe. A friend made it and gave it to me as a gift as I moved to a location where you cannot get great southwestern food. I blew through that entire jar within a matter of a month. McCormick's, Spice Hunter, and whatever brand name is on the market in the midwest = BLAH. You name it, I've purchased it. All boring and bland. I could only beg friends on the west coast to send me chili powder prior to finding this. Now I'm going to make my own. Thanks Alton!