Cooking and Baking


When I was growing up, around age 12, cooking dinner fell to me since both my parents worked. One of my "go-to" recipes was the meatloaf recipe on the back of the Quaker Oats box. Since I relate meatloaf to childhood comfort food, that recipe is more or less the one I still use now - until BF recently informed me that his mom's meatloaf (which he associates with childhood comfort food) uses no tomato product but instead uses "enough mustard to make the whole thing yellow". So, last night I subbed in a couple heaping tablespoons of both Dijon and coarse mustards for the tomato sauce I would have normally used and I have to admit it was pretty damn tasty (to be fair, I also added bacon because I was using ground turkey breast and needed moisture).

How do you make your meatloaf?

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