Meatloaf: Glazed Meatloaf I

Jul 13, 2003 As much as I love my mom, her meatloaf recipe wasn't the best. I've been looking for one to replace it,and this is the one! The best part about this recipe is the glaze/sauce. I doctored the actual meat loaf up a little bit with some minced garlic and finely chopped green peppers and onion, some seasoning (garlic salt, onion powder, etc), some steak sauce, etc... I also used bread crumbs instead of the cubed bread. It came out perfect anyway-very moist and flavorful. Double the amount of sauce so you will have some extra. I served the leftover on a couple of little toasted French rolls with melted Provolone and extra sauce as a meatloaf sandwich. Great recipe-thanks!

—TRACKY8 

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