By ellie_ on June 30, 2013
"We loved this meatloaf which was printed in Redbook magazine. The original recipe says to shape it in a loaf and cook it on a cookie sheet, but we just put it in a loaf pan cooking for about the same amount of time. Served with baked potatoes and cooked carrots this is my idea of comfort food!"
Serving Size: 1 (165 g)
Servings Per Recipe: 6
"Very tasty meatloaf. We loved the horseradish in the sauce -- it really does give the sauce a "kick"! I used a little larger pan than loaf size and used the Paula Deen trick of placing the meatloaf on top of two bread slices. The bread soaks up any excess grease from the ground beef. I could not find "milk" listed in the ingredient list so I added a tbsp. just to increase the moisture. Made for PRMR, October, 2013."