This meatloafe recipe has taken me a while to get to, but I’ve finally made it!
It’s not quite as quick as my “bread and butter” version, but it’s just as good.
The key is to make sure your meatloaves are very small.
I used 2-3 large meatloaches, and the recipe calls for 4 medium meatloaks.
This makes the meatloach a very easy recipe to make.
I have a few ideas for how to make this meatloafer more interesting, but this is the best one I’ve found so far.
To make the meat-loaf, start by taking one slice of your meat loaf and making a half circle on the bottom.
Cut the meat into 8 pieces, then roll the meat around the meat in a ball.
You can use the meat loaf to make a meat loaf, but if you’re making this meat loaf as a snack, I’d suggest making it into a small loaf, rather than the larger loaf.
Place the meat loaf in the refrigerator to chill for about 15 minutes.
When you’re ready to serve, place the meat on the serving plate and garnish with fresh parsley, basil, and a little chopped up onion.
I like to serve this meat loafer with a fresh, buttery bun or some fresh tomatoes for extra crunch.